Introduction to the flavor and taste of boutique coffee beans in Tianyi Manor, Nicaragua

Columbus sailed here in 1502 and reached the east coast of Nicaragua. In 1522, Spanish colonists began conquering the area. In 1524 the cities of Granada and Leon were founded. From then on, Nicaragua became a Spanish colony and was placed under the jurisdiction of the Governor General of Guatemala. León became a political and cultural centre; Granada became a commercial and agricultural centre. In the later period of colonial rule, the large manor economy developed to a certain extent, and beef, cocoa and indigo became the main products. It became a Spanish colony in 1525. In the mid-17th century, Britain occupied the Mosquito coast and declared it a British protectorate. It was not until the London Agreement signed with Spain in 1786 that it temporarily withdrew from Managua, the capital of Nicaragua. Managua is located in the west of the border, on the south bank of Lake Managua, and hence its name. 140 kilometers northwest of Corinto Harbor on the Pacific coast. 55 meters above sea level. It is a beautiful Spanish city. Because it is located on the east side of the Pacific volcanic seismic belt, the city has experienced four strong earthquakes in the past 100 years, of which one in December 1972 caused the most damage to the city. The reconstructed Managua has taken important measures to reduce population density, relocate large enterprises and improve the earthquake resistance of buildings. The word Managua comes from the Nahual language of the Indians and has two meanings, one is "Mexican place" and the other is "water side". About 10,000 years ago, there were human activities on the banks of Lake Managua, and traces of ancient human activities can be seen from the ruins of Akolink.

Overall, Nicaragua coffee inherits the mild qualities of Central American coffee, with an overall softness, slight acidity and a nice sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste.

Pacamara Breed Profile:

Pakamara coffee is a hybrid of Pacas(a sudden variant of the Bourbon species) and Maragogype(a giant bean) found in El Salvador in the 1950s.

It was first developed in 1958 by researchers in Nicaragua. Pacamara species is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of Pacas species. The raw bean particles inherit the big size of Maragogipe at the same time. The bean body is at least 70%-80% larger than that of elephant bean, 100% larger than 17 meshes, and 90% larger than 18 meshes. The average length of beans is 1.03 cm (generally about 0.8-0.85 cm). The average width of beans is 0.71 cm (generally about 0.6-0.65 cm). The thickness is 0.37 cm. The beans are full and round. This variety is characterized by its lively acidity, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and grease feeling. Best quality from El Salvador and Guatemala

Coffee from El Salvador:

Like Guatemala and Costa Rica, coffee in Nicaragua is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec-Mayan name for coffee, which has been endorsed by the Organic Certified lnstitute of America. Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The coffee is best grown in western El Salvador, adjacent to Santa Ana, near the border with Guatemala. Pakmara coffee is full of grains but not strong in flavor.

Features of Salvadoran Coffee:

Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic.

Flavor: balanced taste, excellent texture

Recommended Roasting Method: Medium to Deep, Multiple Uses Don't underestimate El Salvador's coffee yield. In its heyday, it was the fourth largest coffee producer in the world, but decades of civil war almost brought down the coffee industry. Fortunately, the war stopped in recent years and the coffee industry recovered. The only benefit of the civil war for the Salvadoran nation was that the peasants left their fields barren and could not catch up with the most popular train of Catimo solarization in the last two decades, thus preserving the ancient bourbon and tibeka varieties, that is, El Salvador was still cultivated in the most traditional shade.

It has a positive effect on coffee aroma. In 2005, the Salvadoran hybrid Pacamara swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. Almost all of the top ten in the cup test in recent years come from these two producing areas. The altitude is about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%). Mixed Pacamara, Duraai and Kadura only account for 3%.