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

Most of the ground stones remain in cement tanks for 8 to 12 hours for aerobic fermentation. At this stage, coffee beans are wrapped in shells like melon seeds until they are exported. On the outside, there is a layer of pectin that is difficult to scrape off with a knife. The main purpose of fermentation is to break down and wash away pectin before it becomes moldy, which is fully washed processing.

Good beans settling tank bottom

Fermented coffee is rinsed in a long sink with clean water. Workers hold wooden boards and stir the coffee in the sink like dragon boats.

"Huh? The farther away you are from the washing tank, the cleaner you get and the higher the quality." There are friends at the end of the trough waiting for the current to arrive.

The processing team leader laughed and said,"The heavier the beans, the better the quality, so they settle at the bottom of the tank early." We call it butter grade because it tastes like rancid butter. It's used to make instant coffee! The best ones are on my side, the ones used for competitions, followed by the premium ones, and the commercial ones for locals."

Cleaned beans and sun-treated fruit are transported to a processing facility down the mountain for a drying process of 1 to 2 weeks. When the moisture content drops to about 12%, it will be packed into the warehouse. DIPILTO, NUEVA SEGOVIA

Dipilto is located on the border of Nicaragua and Honduras and is the smallest municipality in Nicaragua.

Dipilto Coffee wins 29 medals at Cup of Excellence for three consecutive years

·Fertile soil, high altitude and a favourable year-round climate make Dipilto one of the top coffee growing areas in Nicaragua.

Dipilto is one of the smallest municipalities in Nicaragua, covering an area of 106 square kilometers. Ninety percent of the population, 5,000 inhabitants, live in rural areas. Dipilto is known for its pine forests, warm climate, religion, loyalty of its people and its high quality coffee.

Coffee farming is one of the traditions that Dipilto locals maintain. The fertile soil is rich in organic matter, and the elevation of 1200 meters provides a pleasant climate, ideal for growing coffee. An average temperature of 20 degrees Celsius and rainfall throughout the year allow Dipilto's traditional Arabica coffee to grow. Harmony with nature and special cultivation management result in high quality coffee.

The small 3000 hectare coffee plantation is considered the leader in coffee quality in Nicaragua. It won 29 medals in the Cup of Excellence for three consecutive years and reached a record price in online auctions, far higher than the average market price.

PS. Because raw beans need to be baked on site in the factory, it will take about 3~5 working days after payment is made. Thank you for your patience Country: Nicaragua

Production area: Nueva Segovia

Introduction: Nicaragua has a unique environment for planting coffee ecologically, with fertile volcanic soil and shaded planting methods, which makes coffee fruit grow slowly and indirectly absorb moisture brought by dense fog, thus establishing a good growth essence of coffee. The estate hand-picked fully ripe coffee beans, washed and processed, with rich alcohol and multi-layered taste, clean aroma, moderate mild acidity and sweet bitterness. Coffee beans are SHG (Strictly high Grown) grade, for the alpine cultivation of beans, slightly acidic multi-fruit characteristics and chocolate sweetness, rich texture and throat is an outstanding performance of coffee beans. The United States is the largest importer, among which Starbucks Coffee is a favorite, suitable for medium baking.