The characteristics of the grindability of Nicaraguan coffee with rich aroma introduction to the manor of taste variety

Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The suitable climate provides an excellent growth environment for the cultivation of coffee.

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.

Tianyi Manor, located in Dipilto, grows coffee on 10 plots above 1350 meters above sea level. When the current manor owner Misael Sauceda Olivera inherited from his father, there were only two plots for planting and development, and then he bought the land from his neighbors, which has increased to the present scale. Thanks to the efforts of the manor owner Misael Sauceda Olivera, Tianyi Manor has been shortlisted for COE many times and kept making progress at the same time, improving the planting conditions of coffee in the manor and the coffee bean treatment model in Nicaragua is no less than that of Central American countries. When growing shaded coffee at high altitude, the taste is round and balanced with less sharp acidity. The main unknown factors are the war and hurricanes, which led to 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 that led to the quality of coffee were removed, backward transportation was also fully built, and good coffee emerged one after another. As a laggard, they have made quite a sensation.