Introduction to the flavor description of Nicaraguan altitude coffee grinding scale variety production area treatment method

Introduction to the flavor description of Nicaraguan altitude coffee grinding scale variety production area treatment method

All coffee grows in the tropics, in fact, altitude has no direct effect on coffee, but altitude can affect the growth, development and quality of coffee through the redistribution of meteorological elements (temperature, light, heat, wind speed, rainfall, etc.). The tropics between the Tropic of Cancer and the Tropic of Cancer produce the world's truly high-quality Arabica coffee. Central and South America, South Asia and some Pacific islands, and south-central Africa are also the most important coffee-growing areas in the world. The 3000-6000 ft (90-2000 m) high altitude provides ideal conditions for coffee to grow: an average frost-free climate of 60-70 degrees Fahrenheit (15-21 ℃) throughout the year, about 80 inches of moderate rainfall, and abundant sunshine. Coffee beans in cold mountain areas grow more slowly, and the slow ripening process makes coffee beans have higher sugar content, more interesting flavor and more mellow flavor. High altitude areas have high drainage, produce more concentrated fruit flavors, and the best Arabica coffee growing areas have very fertile soil, often in volcanic areas.

The rating of Central American coffee is based on the altitude at which the coffee grows.

Mexico, Honduras, Haiti and other countries are rated at a high level.

Strictly High Grown (SHG), followed by High Grown (HG)

Mexico is called Altura, which means high in Spanish, which means high-altitude coffee; Papua New Guinea adds the name "Mile High" to mark coffee beans grown in the highlands and mountains.

On the other hand, in the alpine area, due to the cold climate, the coffee grows slowly, the density of raw beans is higher, the texture is harder, the more mellow and aromatic the coffee is, and it has a supple sour taste; on the other hand, in lower areas, the density of raw beans is lower, the texture is less hard, the quality of coffee is worse, so some people grade it according to hardness.

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.