Introduction to Los Congo Manor in Nicaragua Coffee Manor

Lemon Tree Manor also processes coffee in a honey-treated way. After the coffee fruit is actually picked, the coffee with its exocarp removed is put on the African shed to dry. Compared with the traditional way of placing coffee directly on the ground to dry coffee, using African shed to dry coffee can reduce more pollution in the drying process, avoid producing more miscellaneous smell, and finally improve the quality of coffee. Honey-treated coffee beans have more attractive tropical fruit flavor to ensure the quality of coffee, the manual picking method will be used in the picking process of coffee fruit, the fully ripe fruit will be picked one by one, picking usually takes three times to complete. Although the manual picking method has high labor cost and low picking efficiency, it can greatly protect the plant from being hurt in the picking process, and the mature fruit will have better sweetness at the same time. The efforts of the producers have not been in vain, and the coffee from Lemon Manor won the second place in the Nicaragua Excellence Cup COE National Competition in 2008. This bean is beautiful in appearance, delicate and rich in flavor after washing, with aromas of fruit, vanilla and cream, which has attracted more attention since World War I. the Matagalpa region we mentioned earlier is the coffee producing area that produces the highest quality coffee in Nicaragua, and there is a heavyweight coffee estate worth introducing-El Limoncillo. The manor is located in the plateau of Matagalpa between 950m and 1300m above sea level, and there are towering coniferous forests around the coffee trees, providing shade for the growth of coffee trees. This allows coffee trees to be exposed to the sun and to protect their plants from being burned by the scorching sun. Although Nicaragua is a country with a large territory in Central America, it is not a big producer in the coffee world, compared with its neighbor Costa Rica. Production and reputation are much weaker. 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. Nicaragua, an economically backward agricultural country, is one of the poorest countries in Central America, with high unemployment and poor people, and coffee is a pillar industry in Nicaragua. Nearly one hundred thousand tons of coffee beans are produced every year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.