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Nicaragua coffee beans brewed at high temperature, the flavor will not taste better

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Nicaragua coffee beans brewed at high temperature flavor will not taste better processing: honey processing varieties: red bourbon flavor description: chocolate, red fruit, juice, balanced medium body in a purely natural growing environment, using more complex operations to maintain the delicate aroma and taste of coffee; produced in northern Nicaragua between Matagalpa and Jinotega

Will Nicaraguan coffee beans taste better if they are brewed at high temperature?

Treatment method: honey treatment

Variety: red bourbon

Flavor description: chocolate, red fruit, juicy, balanced medium mellow thickness

In a purely natural planting environment, more complex operations are used to maintain the delicate aroma and taste of coffee; high-quality high-quality mountain beans are grown in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and temperatures between 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.

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.

Nicaragua is one of the poorest countries in Central America. Due to its poor economic foundation, the coffee industry is still relatively backward, while coffee farmers are in extreme poverty. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee.

Nicaraguan coffee has a wide range of flavor properties. Some coffee has a high alcohol thickness like Mexican coffee, while others have bright acidity like African coffee. Most of the varieties used in Nicaraguan coffee are traditional Tibica, and a few varieties of bourbon and Kaddura are grown.

Generally speaking, Nicaraguan coffee is characterized by calmness but without losing its flavor. Both Full city and Viennese are good choices when baking Nicaraguan coffee. Medium and deep roasting will bring mellow bitterness and excellent balance to Nicaraguan coffee.