Flavor characteristics of Nicaraguan coffee beans introduction to the producing areas of taste grinding scale varieties
Flavor characteristics of Nicaraguan coffee beans introduction to the producing areas of taste grinding scale varieties
According to the measurement, compared with the same kind of coffee beans, the higher the altitude, the greater the acidity, the lower the concentration; on the contrary, the smaller the acidity, the higher the concentration, so high altitude coffee is very suitable for those who like sour taste and low concentration. It's your good coffee. For those who do not like the sour taste and require a high concentration of coffee, the higher the altitude, the less suitable the coffee is, no matter how high its quality is, it is also a waste product for yourself, so the choice of altitude should be determined according to the personal taste.
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.
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 is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a 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 the land (its
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 coffee is produced in Sinotega and New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.
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Flavor description of Yega Shefi Woka Coffee Taste treatment Grinding scale Variety introduction
The coffee trees of Yegashefi were cultivated by European monks (a bit like Belgian monks growing wheat for beer) and later by farmers or cooperatives. Yerga Shefi is actually constructed from surrounding coffee communities or cooperatives, including Iddo Idid near Misty Valley.
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Guatemala Inchter Estate Coffee Bean Varieties Growing Environment Flavor Description Taste Introduction
Guatemala Inchter Estate Coffee Bean Variety Growing Environment Flavor Description Taste Introduction Vivetnam fruit growing area is located in the northwest highlands of Guatemala, planting altitude of 1800-2100 meters, is the country's highest coffee growing area, known for producing excellent quality beans. Due to the numerous rivers and lakes in Guatemala, the Vivitenango region is rich in mountains and water resources and has a dry climate
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