Very exquisite, clear description of coffee flavor in Nicaraguan lemon manor, grinding degree, taste characteristics
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 Shangri-La Esperanza
Producing country: Nicaragua
Grade: SHG
Planting area: Sinotega
Brand name: Shangri-La Esperanza
Treatment method: wet treatment and solarization
Appearance: 0dplash 300grgrgrgr17-18SCR
Variety: Kaddura
Note: the dry aroma is full of chocolate, accompanied by hazelnut and cocoa aromas. The wet aroma also has the smell of chocolate, accompanied by the smell of orange peel. With the baking degree of city+, the bright lemon acid and long cocoa finish are wonderful.
Dry aroma (1-5): 3.8
Wet aroma (1-5): 3.8
Acidity (brightness) (1-10): 8.9
Taste (layered) (1-10): 8.8
Palate (alcohol thickness) (1-5): 3.4
Aftertaste (residue) (1-10): 8.9
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 89.6
Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment
Recommended baking degree: full city
Contrast: very delicate, clear, clear Nicaraguan coffee
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