Introduction to the characteristics of taste treatment methods for grinding degree of Nicaraguan coffee varieties with exquisite aroma
Nicaragua is located in central Central America, facing both the Pacific Ocean and the Caribbean Sea. Has a beautiful tropical amorous feelings. Although it is one of the poorest countries in Central America, it produces coffee that is popular with coffee lovers.
The development of the coffee industry in Nicaragua is really not easy. Due to the influence of the civil war, coffee production decreased sharply for a time, but only showed an upward trend in recent years. Although coffee farmers are already living in poverty and the poor economic foundation makes the coffee industry relatively backward, the coffee produced in Madaguelba, Sinodega and Segovia is still highly respected by coffee lovers around the world (in particular, one of the coffee produced in Madagelba is said to be very similar to Kenya's AA). No matter where you come from, good coffee will always be appreciated.
Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. The coffee planting ecology of Nicaragua has a unique environment, spread all over the fertile volcanic soil, coupled with shading planting methods, has established a good growth physique, so that Nicaraguan beans not only have rich mellow but also fragrant taste, in the eyes of international coffee experts as high-quality, and gradually attracted the attention of the boutique industry.
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.
Coffee producing areas in Nicaragua:
The best Nicaraguan coffee is grown in the north and middle of the country, and the best coffee is produced in Jinotega and NuevoSegovia in Matagalpa.
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.
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Description of the flavor of Salvadoran coffee with excellent greasy feeling; introduction to the taste characteristics of fine coffee
Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. It not only has the excellent taste of Pacas, but also inherits the large size of Maragogipe, and the bean body is at least like bean.
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Introduction to the treatment methods of grinding degree of Brazilian coffee varieties with good quality
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although they taste rough, they can be regarded as a kind of good and cheap coffee. Because they are distributed all over Brazil and their solid quality varies, they have their own standards (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six according to taste).
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