Coffee review

Introduction to the flavor and taste characteristics of the fragrant and delicious Nicaraguan coffee manor

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant. 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. It was followed by a period of uncertainty, and the government considered whether to re-divide it.

The excellent Nicaraguan coffee is among the highest in the world, it is mild and delicious, moderate granule, very fragrant. 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 uncertainty 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. Poor quality coffee beans are widely used in mixed coffee. Lake Nicaragua has more than 300 islands, the smallest of which is only a few hundred square meters. the largest island is Ometepee, which is 26 kilometers long and 13 kilometers wide and covers an area of more than 300 square kilometers. there are two volcanic cones, one of which is 1610 meters high, and there are many historical relics of Mayan culture on the island.

The lake is full of waterbirds, and the lake is rich in all kinds of saltwater fish, such as crocodiles, sharks, sea turtles and so on. Sharks swim along the San Juan River in the Caribbean, so swimming is prohibited in Lake Nicaragua.

Watching large and small groups of turtles climb up the reef to bask in the sun is a view by the lake. The shore of Lake Nicaragua is shady with trees, dotted with many red-roofed pavilions, the lake is blue, the lake wind is familiar, waterbirds fly, fish jump out of the water from time to time, and the blue sky, white clouds, water light and lake color constitute a charming scenery. At the beginning of the 21st century, Lake Nicaragua has been on a par with the Masaya volcano and has become two famous landscapes in Nicaragua.

The Great Wall of Nicaragua

The Great Wall of Nicaragua is located 150 kilometers west of Managua, the capital of Nicaragua. It used to be a boundary stone for Indian inter-tribal land. At the same time, it also has a certain defense function. With a total length of 40 kilometers, most of the nuts after beating meat will stay in a cement pool for 8 to 12 hours of aerobic fermentation. At this stage, coffee beans are parchment coffee like melon seeds until they are exported. On the outside, there is a layer of pectin (mucilage) that is difficult to scrape off with a knife. The biggest purpose of fermentation is to decompose and wash away pectin before it gets moldy, which is called fully washed processing.

Good bean precipitate trough bottom

The fermented coffee will be washed with clean water in a long sink. The workers stirred the coffee in the sink like a dragon boat with wooden boards in hand.

"Why? The farther away from the sink, isn't it cleaner and of higher quality? "A group member is at the end of the trough waiting for the current to arrive.

The leader of the treatment group said with a laugh, "the heavier the beans are, the better the quality, so they precipitated at the bottom of the sink a long time ago." What floats to your side, we call it butter grade, which is used to make instant coffee! The best, on my side, is for the competition, followed by boutique and commercial drinking with local people. "

Cleaned beans and sun-treated fruits are transported to a treatment facility at the foot of the mountain for a drying process of 1 to 2 weeks. When the water content is reduced to about 12%, it will be packed into the warehouse.

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