Introduction to the flavor description of coffee beans produced in Nicaragua and the production areas of varieties with grinding scale

Introduction to the flavor description of coffee beans produced in Nicaragua and the production areas of varieties with grinding scale

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.

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. Suitable for people who don't like sour coffee, like balanced taste and sweet taste.

Nicaragua of 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 kona, Hawaii.

Nicaragua Nicaragua 2005 CoE (Cup of Excellence) competition winning coffee beans, that is, the competition winning coffee beans, the output is very small, 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.

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 of them choose coffee manually, and the cost of labor and time alone is much higher than that of ordinary beans.