Medium-flavored soft, slightly sour Nicaragua Los Congo Manor Coffee Flavor Taste Variety Features

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 Nicaragua 2005 CoE (Cup of Excellence) competition winning coffee beans, that is, the competition winning coffee beans, the output is very small, relatively rare. The appearance is very neat, basically do not need to pick, it is recommended to bake around the middle of the bean, cinnamon roast cinnamon baking degree.

Nicaragua of Nicaragua is known as "the country of volcanic lakes" because of its many lakes and volcanoes. The volcanic soil rich in minerals produces high-quality coffee beans. The most famous coffee produced by volcanic ash soil is Kona kona, Hawaii.

The Cup of Excellence is the most esteemed award given out for specialty coffees. These awards come from a strict competition that selects the very best... The Cup of Excellence competition is selected by the Coffee Competition, an American non-profit organization. Such competitions will last for dozens of days, and only a very small number of coffee beans have been selected as the highest honor after being severely evaluated by coffee judges and world-class professional cup testers. Then the organizers auction coffee beans to bidders around the world, and the competition is often fierce.

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to NuevaSegovia,Jinotega and Esteli, the area is quiet and elegant, with the famous Somoto Canyon, and the local residents are mainly indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas). The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate, its small town looks simple, but features beautiful roofs and special tile white buildings, there are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

Madriz is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. All of them choose coffee manually, and the cost of labor and time alone is much higher than that of ordinary beans.

Some of the fruits that stand out from the classifier are transported to the depulper for peeling and pulp. The so-called "honey-treated" coffee (honeyprocess) describes coffee as sweet as honey, not really processed with honey. The coffee kernel which has been peeled but still adheres to the pulp is directly dried, and some fructose will be absorbed by the core. This method has different names in different countries, such as pulped natural, semi washed and so on. Among them, in Costa Rica, where the government strictly controls the use of water, coffee farmers have created honey treatments named to retain "different thickness of flesh", including yellow honey (yellow honey) and red honey (red honey), which have the thinnest pulp layer, and black honey (black honey), the famous owner of the former Costa Rican COE champion La Brumas de Zurqui. Traditionally, Nicaraguan coffee is mainly washed with water, but because the trend of "honey treatment" has become popular in China and the United States in recent years, some batches are "tailor-made" at the request of buyers.

Most of the kernels after beating will stay in the cement pool for 8 to 12 hours of aerobic fermentation. At this stage, coffee beans are parchment coffee like melon seeds until they are exported. On the outside, there is a layer of pectin (mucilage) that is difficult to scrape off with a knife. The biggest purpose of fermentation is to decompose and wash away pectin before it gets moldy, which is called fully washed processing.

Good bean precipitate trough bottom

The fermented coffee will be washed with clean water in a long sink. The workers stirred the coffee in the sink like a dragon boat with wooden boards in hand.

"Why? The farther away from the sink, isn't it cleaner and of higher quality? "A group of friends are at the end of the trough waiting for the current to arrive.