Rich aroma of Nicaraguan Coffee Flavor Manor characteristics of Los Congo Manor

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 best coffee is produced in Sinotega and Novo Segovia in Matagalpa. It has moderate acidity and delicious fragrance. Nicaragua is now one of the poorest countries in Central America. Because of 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. In particular, the coffee from Madaguelba, which tastes like the high-quality Nicaraguan coffee from Kenya AA, is 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 bitter finish, like the faint taste of Nicaragua 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. Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation. It is moderate particle size, mild taste, very aromatic Madriz mountain beans are ecological coffee with a very hard shell, in the pure natural planting environment, the use of more complex operations to maintain the delicate aroma and taste of coffee; produced in northern Nicaragua between Matagalpa and Jinotega, the average annual rainfall is planted in 1500-1700mm, the temperature is between 20-29 degrees Celsius to grow high-quality mountain beans. 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. The coffee planting ecology of Nicaragua has a unique environment, which is full of fertile volcanic soil and shaded planting methods, which has established a good growth physique, making Nicaraguan beans not only rich in mellow but also fragrant. It is regarded as top grade in the eyes of international coffee connoisseurs and is gradually valued by the boutique industry.