Fragrant and attractive coffee manor in Nicaragua the flavor and taste characteristics of lemon tree manor

Los Congo Manor is one of the few estates that are self-sufficient, raising livestock, logging and making organic fertilizers from coffee berries, so that their planting and treatment processes do not use chemicals at all. It has unique conditions in Central America-- rich water resources, excellent water quality, growing coffee and excellent volcanic mud soil, and the cultivated soil area can be cultivated in rotation. Let the soil rest properly to maintain its fertility, alpine shade planting, dripping water washing bean technology and other conditions, the harvest period needs 2 years to take care of, the cost is high, so the Kaddura taste of the area is more with lemon or citrus soft fruit acid. On the whole, it gives people the impression of fragrant and attractive and outstanding flavor.

Nicaraguan coffee bean powder Ross Congo Manor 2011 COE runner-up single Bourbon Kaddura (sold out)

Rene, the owner of the manor. Martin inherited his father Jose. Liu Ruoying, the main varieties of the manor are Kaddura and Pakamara. The Pacamara of the estate was the runner-up of COE in 2009, and Martin's father accepted the advice of a friend to plant Pacamara from El Salvador because of its productivity and cold resistance.

[introduction to the country of production]

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all the year round and covers the whole mountain forest, resulting in a low-temperature, humid and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, and the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment. Therefore, the coffee bred has the characteristics of slightly sour and moist, which can feel the faint aroma of fruit and chocolate in the throat, rich mellow and multi-level sweetness, even with the simplest filter-drop brewing, it can also satisfy the desire of your taste buds, so that drinkers can not help but fall in love with the charming and delicious Nicaraguan coffee, which is among the best in the world. In many countries, coffee production has been 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 best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and Nuevo Segovia in Matagalpa. The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (Central Estrictamendte Altura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee flavor: high-quality mixed type, attractive aroma.

Suggested roasting method: deep roasting, more suitable for brewing espresso

★: general

The market for Nicaraguan coffee:

Now, the Nicaraguan government has liberalized the coffee industry, and private owners control the market.

The characteristics of Nicaraguan coffee:

The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (CentralEstrictamenteAltura) coffee, which has moderate acidity, delicious aroma and is very lovable. Low-quality coffee beans are widely used in mixed coffee in Nicaragua's coffee producing areas:

The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega (Matagalpa) and NuevoSegovia (Nova Segovia) in Mattagalpa. In many countries, coffee production has been 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