An introduction to the characteristics of coffee flavor and taste in Joy Manor, Nicaragua.

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

Tianyi Manor, located in Dipilto, grows coffee on 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. The quality Nicaraguan coffee, which won the runner-up, 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 slightly bitter finish, like a faint taste in a wine.

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 coffee is produced in Sinotega and New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

Nicaragua is now one of the poor countries in Central America. Due to 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 produced in the Madhaelba region tastes very similar to Kenyan AA coffee with moderate granule size, mild taste and strong aroma. Nicaragua is located in central Central America, and the best coffee in Nicaragua is produced in Sinotega and Novo Segovia in Matagalpa. All the photos in this article were taken on Matagalpa.

The gentle and graceful Nicaragua

Nicaragua coffee is obscure compared with Guatemala coffee. Compared with high mountain beans in Guatemala, Nicaraguan beans are more balanced and lack a little of their own characteristics.

The gentle and graceful Nicaragua

Matagalpa is one of the most beautiful and safest cities in Nicaragua and one of the most pleasant cities throughout the year. You can walk around towns and villages in shorts and T-shirts if you like.

Gentle and graceful Nicaragua in the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit flavor, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for those who don't like sour coffee, like balanced taste and sweet taste.

The gentle and graceful Nicaragua

Unlike grapes, coffee cherries usually take three months to ripen. The harvest season in Nicaragua is from November to February, which is similar to the coffee harvest time in Yunnan.