Nicaraguan Coffee Manor Tianyi Manor introduces the characteristics of Nicaraguan coffee beans Nicaraguan coffee

Madriz 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; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. All use the way of manual selection of coffee, only labor and time costs more than ordinary beans, many Nicaraguans have a low flavor, chocolate, caramel sweet, obvious almond flavor, bright sour taste, different from the rising tone of bright fruit acid in Central America. Nicaragua's coffee planting ecology has a unique environment, full of fertile volcanic soil, coupled with shade planting methods, has established 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 has gradually attracted the attention of the boutique circles. Nicaragua is an economically backward agricultural country and one of the poorest countries in Central America. Unemployment is high and people live in poverty, while coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans a year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Although Nicaragua is a country with a large territory in Central America, it is not a big producer in the coffee world, and its output and reputation are much weaker than that of its neighbor Costa Rica. But the high-quality Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation.

Traditional Nicaraguan coffee farmers are used to using water washing method for subsequent processing of coffee fruits. Coffee farmers are more accustomed to using water washing to ensure that the flavor of raw coffee beans is more stable and clean. it was not until about 2009 that the traditional concept of coffee farmers changed and began to try processing methods such as full sun and honey in more areas.