Introduction to the method of manor treatment for the taste of Nicaraguan coffee beans

Introduction to the method of manor treatment for the taste of Nicaraguan coffee beans

We mainly provide beans of grade (CoE) and (SHG). The coffee harvest season in Nicaragua begins in November, and we will provide you with the freshest 100% selection of coffee raw beans as soon as possible. As long as you have demand, we will export directly to you through the Shanghai Free Trade Zone. There is no intermediary cost. Nicaraguan coffee has rich purity and fragrance. The right balance of acidity and bitterness is regarded as top grade in the eyes of international coffee experts.

However, Nicaragua is one of the poorest and backward countries in the world, with backward production methods and management concepts, coupled with the freedom of the Latin American people, poor coffee production and shipping quality, or no sense of time. Therefore, Cafe Nor has a Danish professional manager, Fedfrek, based on the farm, living with coffee farmers to produce coffee, ensuring the quality of coffee beans and shipping them on schedule, so that people can enjoy the high quality selection of Nicaraguan top coffee Nicaragua is one of the major coffee producing countries in the world, producing high quality coffee. The well-known coffee chain Starbucks also has cooperative coffee farmers in Nepal. Nicaragua has a unique environment, which 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 fertile volcanic soil, coupled with hidden planting methods, provides a good growing environment for coffee.

In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for people who don't like sour coffee, like balanced taste and sweet taste.

Unlike grapes, coffee cherries usually take three months to ripen. The harvest season in Nicaragua is from November to February, which is similar to the coffee harvest time in Yunnan.

The Cup of Excellence is the most esteemed award given out for specialty coffees. These awards come from a strict competition that selects the very best... The Cup of Excellence competition is selected by the Coffee Competition, an American non-profit organization. Such competitions will last for dozens of days, and only a very small number of coffee beans have been selected as the highest honor after being severely evaluated by coffee judges and world-class professional cup testers. Then the organizers auctioned the coffee beans to bidders all over the world, and the competition was often extremely fierce. Nicaragua in Nicaragua is known as the "country of volcanic lakes" because of its many lakes and volcanoes. The volcanic soil rich in minerals produces high-quality coffee beans. The most famous coffee produced by volcanic ash soil is the winning coffee beans in the kona Nicaragua Nicaragua 2005 CoE (Cup of Excellence) competition in Hawaii, which produces very little and is relatively rare. The appearance is very neat, and there is no need to pick and choose. It is recommended that the baking method explodes the baking degree of beans and cinnamon roast cinnamon in the middle.