Introduction to the method of Variety treatment in producing area of Coffee beans in Joy Manor, Nicaragua

Nicaragua is an economically backward agricultural country, is one of the poorest countries in Central America, the unemployment rate is very high, people live in poverty, and coffee is Nicaragua's pillar industry, producing nearly 100,000 tons of coffee beans every year. Due to the poor economic foundation, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Although Nicaragua is a country with a large territory in Central America, it is not a big producer in the coffee world, and its output and reputation are much weaker than that of its neighbor Costa Rica. 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.

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