Round Coffee Manor in Nicaragua the characteristics of the flavor and taste of Los Congo Manor

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. Nicaraguan coffee cultivation ecology has a unique environment, all over fertile volcanic soil, coupled with shade planting methods, to establish 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 boutique industry, the whole flavor is clean and sweet, with Kaddura sweet characteristics The entrance is bright, fresh and sour, with a hint of rose tea, white grapefruit in the middle, clear and clean and pleasant on the palate. Huigan apple honey orange fruit is sweet, balanced and juicy, sweet after rhyme.

Caturra Kaddura is a hot variety in recent years. It is a natural variety of bourbon and has been cultivated in Central and South America since 1950s.

[introduction to the Manor]

Los Congo Manor is located in the town of San Fernando in New Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border, which is the highest producing area in Nicaragua. Near the other side of it, it is also the best producing area in Honduras.

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

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 is emerging one after another.