Introduction of Coffee Flavor and Taste characteristics of Congo Manor in Nicaragua

Columbus arrived here in 1502 and reached the east coast of Nicaragua. In 1522, Spanish colonists began to conquer the region. The cities of Granada and Leon were founded in 1524. From then on, Nicaragua became a Spanish colony and came under the jurisdiction of the Governor's Office of Guatemala. The city of Leon developed into a political and cultural center; Granada became a commercial and agricultural center. In the later period of colonial rule, the economy of the big manor developed to a certain extent, and vegetable cattle, cocoa and indigo became the main products. It was colonized by Spain in 1525. In the middle of the 17th century, Britain occupied the Mosquito coast and declared it a British protectorate until the signing of the London Agreement with Spain in 1786. [3]

Declare independence

On September 15, 1821, Nicaragua got rid of the Spanish colonial shackles and declared its independence. He briefly joined the Mexican Empire from 1822 to 1823. He joined the Union of Central America from 1823 to 1838. [3]

Build a nation

In 1839, Nicaragua established a republic. In 1912, the United States established a military base in Nicaragua. [3]

War affairs

Since July 1927, Augusto. Cesar. Sandino led the people in a guerrilla war against the US occupation, forcing the US military to withdraw in 1933. On February 21, 1934, the Commander of the Nicaraguan National Guard, Anastacio. Somocha. Garcia assassinated Sandino at the behest of US President Roosevelt. He became president in 1936 and established a pro-American "Cordillo" dictatorship for more than 40 years until 1979. In 1964, the Sandinista National Liberation Front (SPLF) was established to carry out a revolutionary struggle against the Somoza dictatorship.

Nicaraguan coffee has 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 used in Nicaraguan coffee are traditional Tibica, and a few varieties of bourbon and Kaddura are grown.

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.

Nicaragua Shangri-La Esperanza

Producing country: Nicaragua

Grade: SHG

Planting area: Sinotega

Brand name: Shangri-La Esperanza

Treatment method: wet treatment and solarization

Appearance: 0dplash 300grgrgrgr17-18SCR

Variety: Kaddura

Note: the dry aroma is full of chocolate, accompanied by hazelnut and cocoa aromas. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. With the baking degree of city+, the bright lemon acid and long cocoa finish are wonderful.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness) (1-10): 8.9

Taste (layered) (1-10): 8.8

Palate (alcohol thickness) (1-5): 3.4

Aftertaste (residue) (1-10): 8.9

Balance (1-5): 2

Basic score (50): 50

Total score (maximum 100): 89.6

Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment

Recommended baking degree: full city

Contrast: very delicate, clear, clear Nicaraguan coffee