Smooth and detailed description of Nicaraguan Coffee Flavor introduction to the degree of Grinding of varieties

The characteristics of Nicaraguan coffee:

The finest Nicaraguan coffee is classified as Middle Estrich Tamant Altura (CentralEstrictamenteAltura) coffee, which has moderate acidity, delicious aroma and is very lovable. Coffee beans of poor quality are widely used to mix coffee.

The market for Nicaraguan coffee:

Now, the Nicaraguan government has liberalized the coffee industry, and private owners control the market. Flavor: high-quality mixed type, fragrant and attractive

Suggested roasting method: deep roasting, more suitable for brewing espresso

★: general

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

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 making continuous progress, improving the coffee planting conditions and coffee bean processing mode in the manor. It was still ranked 24th in 2007 and rose to the fourth place in 2008.