Flavor and taste characteristics of coffee manor in Nicaragua introduction of boutique Coffee Bean Tianji Manor

Coffee has played an important role in Nicaragua's economy since it entered the country in the early 19th century. Coffee became the top resource in the country's exports and provided economic opportunities for more than 40000 coffee producers. Nicaragua is a high-altitude country with abundant rainfall and volcanic soils. But like many Central American countries, their turbulent colonial history has hampered the development of high-quality coffee.

HAWAII Hawaii

Hawaii has been growing coffee since the early 19th century and is the most famous coffee producing area in North America. Hawaiian coffee trees were grown primarily in Noah Valley on Oahu, and were later introduced to other parts of Oahu and other islands. Coffee farms can now be seen all over the Hawaiian Islands, the most famous of which is Kona coffee, which is in the highest demand. These islands provide a good environment for coffee trees to grow: suitable temperature and humidity, high altitude, rich volcanic soil and perennial ocean winds. Coffee beans grown here are usually sweet, soft and aromatic.

Costa Rica

Coffee entered Costa Rica around 1720, and by the early 19th century its total revenue exceeded that of tobacco, sugar and cocoa. Costa Rica is volcanic (slightly acidic, very fertile), resulting in a balanced, smooth, aromatic coffee. Nicaragua coffee is not as famous as Nicaragua Falls. But now the government's attention and foreign funding support and assistance, coupled with the high quality coffee varieties, we have reason to believe that Nicaragua coffee tomorrow will also be as famous as Nicaragua Falls, coffee in the mouth that kind of silky feeling is the most fascinating. This delicate taste can make the taste of coffee more complete and detailed, so that the taste nerve can fully experience the rich taste of coffee. The smooth taste can reduce the messy feeling brought by rich taste, and can clearly remember the different feelings brought by different tastes. Nicaragua coffee belongs to Central and South American style coffee. Although the acidity is not very high, it feels refreshing. The alcohol level was also not high, but the overall feeling was just right, neither weak nor too thick. Make it easier to accept. In the light sour taste can also vaguely feel the taste of red wine, which is also a major feature of Nicaragua coffee bar. It's not as obvious as Kenyan coffee, but what's the harm in having a nice, gentle feeling?

High quality Nicaragua coffee, grown in the north and centre of the country. Coffee is Nicaragua's pillar industry, producing nearly a hundred thousand tons of coffee beans every year. Many people who have tasted Nicaragua coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is rich aroma, smooth and delicate, slightly bitter finish, as if the wine in the faint flavor.

In many countries coffee production is severely affected for political reasons. The coffee industry in Nicaragua is no exception. The revolution of 1979 forced coffee growers to flee to Miami. A period of uncertainty ensued as the government considered whether to reallocate land, including many plantations, resulting in a shortage of coffee supplies and a decline in production, from more than 1 million bags in the early 1970s to less than 600,000 bags in 1990. Now the government has liberalized the coffee industry and private owners have taken control of the market. The coffee is grown in Sinotka, Matagalpa and Nova Segovia. It has moderate acidity, aromatic taste and is very pleasant.

Nicaragua is now one of the poorest countries in Central America. Due to its poor economic base, the coffee industry is still in a relatively backward state, while coffee farmers are in an extremely poor state. Fortunately, Nicaragua's coffee has received some foreign aid funds to improve the quality of its coffee. Nicaragua's Madagelba, Chinodega, Segovia region of coffee produced by coffee lovers respected the world. Especially the coffee from Madagalba, which tastes very similar to Kenya AA coffee.