Introduction to boutique coffee with rich aroma and taste characteristics of coffee in Joy Manor, Nicaragua.

Managua, the capital of Nicaragua, is located in the west of the border, on the south bank of Lake Managua, hence its name. The northwest is 140 kilometers away from the Collinto seaport on the Pacific coast. 55 meters above sea level. It is a Spanish city with beautiful scenery. Because it is located on the east side of the Pacific volcanic active seismic belt, there have been four strong earthquakes in the city in the past 100 years, one of which caused the worst damage to the city in December 1972. The rebuilt Managua has taken many important measures in reducing population density, moving large enterprises to other places and improving the earthquake-proof capacity of buildings. The word Managua comes from the Indian Naval language, and its meaning has two interpretations, one is "Mexican place", and the other is "waterside". About 10,000 years ago, there were human activities on the shores of Lake Managua, and the remains of ancient human activities can be seen from the Acorink site. As a result of natural disasters such as earthquakes, residents have moved many times. When the Spaniards conquered Nicaragua in the early 16th century, it was still an important Indian village. It became a city in 1846. It was designated as the capital of the Republic in 1852. From then on, it became the political center of the country.

High-quality Nicaraguan coffee, 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 rich in aroma, smooth and delicate, with a slightly bitter aftertaste, as if the subtle taste in wine is in many countries, and 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 New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very popular. In many countries, coffee production can 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 New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very popular. In many countries, coffee production can 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, delicious aroma, lovely dry aroma and chocolate flavor, accompanied by hazelnut and cocoa aromas. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. Under the baking degree of city+, the bright lemon acid and long cocoa aftertaste are very good. Generally speaking, Nicaraguan coffee is mild but not 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 varieties of Nicaraguan coffee are traditional Tibica, and a few varieties of bourbon and Kaddura are grown.