Introduction to the characteristics of the grindability of coffee from Tianyi Manor in Nicaragua

In order to ensure the quality of coffee, the manual picking method is used to pick the fully ripe fruits one by one, which usually takes three times to complete. Although the manual picking method has high labor cost and low picking efficiency, it can greatly protect the plant from being hurt in the picking process, and the mature fruit will have better sweetness at the same time. The efforts of the producers have not been in vain, and the coffee from Lemon Manor won the second place in the Nicaragua Excellence Cup COE National Competition in 2008. This bean has a beautiful appearance, delicate and rich flavor after washing, with aromas of fruit, vanilla and cream, and has gained more attention since then.

Lemon Tree Manor also processes coffee in a honey-treated way. After the coffee fruit is actually picked, the coffee with its exocarp removed is put on the African shed to dry. Compared with the traditional way of placing coffee directly on the ground to dry coffee, using African shed to dry coffee can reduce more pollution in the drying process, avoid producing more miscellaneous smell, and finally improve the quality of coffee. Honey-treated coffee beans have more attractive tropical fruit flavors.

The coffee beans with exquisite flavor presented in front of us, whether from the links of picking, planting, processing, or later packaging and transportation, are all devoted to the good intentions of the producers, and in the process of making coffee as something in the cup, we should also treat it attentively.

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.

Beautiful sour taste, moderate mellow

Nicaraguan coffee belongs to Central and South American style coffee, although the acidity is not very high, but it feels refreshing. The mellow degree is also not high, but the overall feeling is just right, neither thin nor too strong. To make it easier to accept. The taste of red wine can be vaguely felt in the shallow sour taste, which is also a major feature of Nicaraguan coffee. It's not as obvious as Kenyan coffee, but it doesn't matter if you feel gentle and gentle.