Nicaraguan Coffee Manor introduction of Boutique Coffee beans Nicaraguan Coffee producing area

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, covered with fertile volcanic soil, coupled with shade planting methods, 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 as high-quality, gradually attracted the attention of the Nicaraguan Mierisch family, began to grow coffee in 1908, has been growing coffee for more than 100 years. In the past 15 years, the family's investment in coffee equipment, processing technology and personnel training has led to the great growth of the family's micro-batch coffee beans. Under the influence of the Mieridi family, the manor in the family has also won the COE award many times. Nicaraguan Coffee introduction

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Costa Rican scenery

Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The suitable climate provides an excellent growth environment for the cultivation of coffee.

High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a wine.

In many countries, coffee production will be seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990. Now the Government has opened up the coffee industry and private owners have taken control of the market. The coffee is produced in Sinotega and New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

Nicaragua is now one of the poor countries in Central America. Due to its poor economic foundation, the coffee industry is still relatively backward, while coffee farmers are in extreme poverty. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee. The coffee produced in Nicaragua's Madagelba, Sinodega and Segovia is highly respected by coffee lovers all over the world. The coffee produced in Madaguelba, in particular, tastes very similar to Kenyan AA coffee.