Introduction of flavor and taste of Nicaraguan coffee manor introduction of Nicaraguan coffee producing area of Tianyi Manor

In the variety of raw beans and post-processing are different, the general coffee raw beans in the treatment can be divided into washing, sun, honey treatment. In terms of varieties, Nicaragua is better known as the large-grained elephant bean (Maragogype). In recent years, new species derived from different varieties have been crossbred, such as Maracaturra combined with Kaddura, Pacamara combined with Pacas, or long-grained Javanica successfully restored in Nicaragua, with the addition of these new varieties and treatments. Let Nicaraguan coffee exude a completely different charm from the past! Located in Dipilto, Tianyi Manor grows coffee on 10 plots above 1350 meters above sea level. When Misael Sauceda Olivera, the current owner, inherited the estate from his father, PorfirioSauceda, he planted only two plots of coffee, then slowly acquired farmland from his neighbors to expand to its present size. Thanks to the efforts of the landowner, Tianyi Manor has been shortlisted for COE several times. Tianyi Manor, which continues to refine the quality of raw coffee, was still 24th in 2007 and rose to 4th in 2008. In 2012, it won the runner-up Madriz Gaoshan Dou is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee. High-quality alpine beans grown between Matagalpa and Jinotega in northern Nicaragua with an average annual rainfall of 1500-1700mm and temperatures between 20-29 degrees Celsius. All the coffee is selected manually, and the labor and time cost is much higher than that of ordinary beans. Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. The coffee planting ecology of Nicaragua has a unique environment, which is full of fertile volcanic soil and shaded planting methods, which has established a good growth physique, making Nicaraguan beans not only rich in mellow but also fragrant. It is regarded as top grade in the eyes of international coffee connoisseurs and is gradually valued by the boutique industry.

Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. Nicaraguan coffee planting ecology has a unique environment, all over fertile volcanic soil, coupled with shade planting methods, to establish a good growth physique, so that Nicaraguan beans not only have a rich mellow, but also have a delicate flavor, in the eyes of international coffee experts, it is regarded as top grade, and gradually attracted the attention of the boutique circles. The Nicaraguan coffee we introduced is the COE winning prize bean. COE (Cup of Excellence) is the highest evaluation standard and award for coffee itself and the farm. Every year, the selected coffee beans provided by the best farms are repeatedly verified by a group of professional international cup testers at least 5 times at different times, constantly eliminating defective competition beans before selecting the COE special grade beans of the year. The manor won the COE Award in 2006, 2008 and 2009 for the treatment of washing first and then drying in the sun, resulting in the rich chocolate sweetness of hazelnut, tea, sweet grapefruit, cream and a long-lasting finish. The most special thing is that no matter how shallow the bean is, the sour taste is soft and not sharp at all, and there is a shallow smell of almonds. For friends who don't like strong acid, this bean must be a good choice.