Nicaragua coffee beans variety characteristics flavor description grinding scale introduction
Introduction to Grinding scale for description of Flavor of Nicaraguan Coffee beans
Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after a distributed market, with Medellin, Armenia and Manizales in the Central Mountains and Bogota and Bucaramanga in the eastern mountains.
The best Colombian beans, similar to Costa rica or Hawaiian Cona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields. unfortunately, critics think that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.
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.
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 has a rich aroma, smooth and delicate, and a slightly bitter finish, like a faint taste in wine.
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