Nicaraguan Coffee with Chocolate Flavor; introduction to boutique coffee

Generally speaking, Nicaraguan coffee is characterized by calmness but without losing its flavor. Both Full city and Viennese are good choices when baking Nicaraguan coffee. Medium and deep roasting will bring mellow bitterness and excellent balance to Nicaraguan coffee with a wide range of flavor properties. Some coffee has a high alcohol thickness like Mexican coffee, while others have bright acidity like African coffee. Most of the coffee varieties used in Nicaraguan coffee are traditional Tibica, and there are a few bourbon and Kaddura varieties with dry aromas of chocolate, accompanied by hazelnut and cocoa aromas. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. In the degree of city+ roasting, bright lemon acid and long cocoa aftertaste is very wonderful Madriz mountain beans are ecological coffee with a very hard shell, in the pure natural growing environment, use 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 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, spread all over the fertile volcanic soil, coupled with shade planting methods, has established a good growth physique, so that Nicaraguan beans not only have rich mellow but also fragrant taste, in the eyes of international coffee experts, it is regarded as top grade, and has gradually attracted the attention of the boutique industry to grow coffee in 10 plots above 1350 meters above sea level. When the current landowner Misael Sauceda Olivera inherited from his father, there were only two plots for planting and development, and then he bought land from his neighbors, which has grown to its present scale. Thanks to the efforts of the manor owner Misael Sauceda Olivera, Tianyi Manor has been shortlisted for many times in COE, while constantly making progress, improving the coffee planting conditions and coffee bean processing mode in the manor. It was still ranked 24th in 2007, rose to the fourth place in 2008, and was in high spirits in 2012. Won the runner-up.

Country: the planting conditions of Nicaragua are not inferior to those of Central American countries. Nicaragua is grown in shaded coffee at high elevations. It tastes round and balanced with less sharp acidity. The main unknown factors are war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and check farm data until the bad factors leading to coffee quality are removed after 2003, and backward traffic is also fully built. Good coffee continues to emerge. As a laggard, they have made quite a sensation.