Starbucks Nicaragua Coffee Flavor Description Taste Characteristics Processing Method Producing Region Breed Profile
Flavor description of Starbucks Nicaraguan Coffee A brief introduction to the varieties produced by the method of processing
Madriz is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. All the coffee is selected manually, and the labor and time cost is much higher than that of ordinary beans.
Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow.
Nicaragua 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 suitable climate provides an excellent growth environment for the cultivation of coffee.
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.
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.
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Flavor description of coffee beans from the Yerga Sherphine Kocher process
Yirgacheffee G2 Washed Ethiopia Yirgacheffee G2 Flavor Keyword: lemon Roast: light Roast Treatment: Washed Altitude: 1600~1800M Bean Size: 16~17 mesh Origin: Ethiopia Kocheer Generally speaking, sun-treated beans will bring
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Flavor description of Costa Rican White Honey Red Kaddura Coffee Bean introduction to Variety treatment
Flavor description of Costa Rican white honey red Kaddura coffee beans introduction to the variety treatment of high-quality Costa Rican coffee is called extra-hard beans, which can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because higher altitude can increase the acidity of coffee beans and thus increase the flavor.
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