Nicaragua's best quality brother lemon tree estate coffee mellow flavor description origin introduction

Introduction to Lemon Tree Manor

Lemon cuisine is considered as a JavaNica reference for fantasy species. It is different from ordinary Java coffee, but a long-claw species successfully bred in Nicaragua. The size of raw beans is large, the shape is long, and the taste is relatively special, which exceeds the impression of Java species in general.

The Lemon Tree Manor is located in the YasicaNorte region of Nicaragua and is managed by SantosDemitrio Flores. The planting area of coffee is 171ha, the size of the nature reserve is 77 ha, the elevation is between 850m and 1150 m, and the average annual temperature is 20-28C.

The manor mainly grows Kaddura, Java, Pagmara and yellow Pagmara. The picking period of coffee lasts from December to February, which is usually treated by the combination of dry fermentation and water washing. This batch of Javanese species is treated in such a way, with both flower aroma and fruit acid, and a strong sense of sweetness.

The manor belongs to the COE award-winning regular guest, and won the Nepal COE award for two consecutive years from 2007 to 2008.

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. Although Nicaragua is a country with a large territory in Central America, it is not a big producer in the coffee world, compared with its neighbor Costa Rica. Production and reputation are much weaker. But the high-quality Nicaraguan coffee is in the forefront of coffee beans in the world and enjoys a good reputation.

Traditional Nicaraguan coffee farmers are used to using water washing method for subsequent processing of coffee fruits. Coffee farmers are more accustomed to using water washing to ensure that the flavor of raw coffee beans is more stable and clean. it was not until about 2009 that the traditional concept of coffee farmers changed and began to try processing methods such as full sun and honey in more areas.