A brief introduction to the production and sales of coffee beans at the lemon tree manor in Nicaragua in central Central America
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.
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.
Nicaraguan coffee is rich in purity and fragrance. The right balance of acidity and bitterness is regarded as top grade in the eyes of international coffee connoisseurs.
However, Nicaragua is one of the poorest and backward countries in the world, with backward production methods and management concepts, coupled with the freedom of the Latin American people, poor coffee production and shipping quality, or no sense of time.
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Introduction to the altitude planting environment of Kimmel Manor in Rwanda, which is mostly water washing treatment.
Most of the coffee in Rwanda is washed. The water washing method will first wash and flotation the ripe coffee fruit, then remove the exocarp, pulp and part of the pectin layer, then send the coffee into the fermentation tank, remove the remaining pectin layer and then send it to the drying ground for drying treatment, so that the water content reaches about 13%. The coffee in the picture above is placed in an African shed to dry.
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How do the coffee beans grown in the lemon tree plantation in Nicaragua taste
Nicaragua lemon tree plantation coffee beans how to taste Nicaragua is an economically backward agricultural country, is one of the poorest countries in Central America, unemployment rate is very high, people live in poverty, and coffee is Nicaragua's pillar industry, producing nearly a hundred thousand tons of coffee beans every year. Because of the poor economic base, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor position.
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