Nicaragua Coffee Bean Flavor Description Taste Treatment Grind Scale Introduction
Description of Coffee Bean Flavor in Tianji Manor in Nicaragua A brief introduction to the Grinding scale of Taste treatment
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 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.
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 89.6
Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment
Recommended baking degree: full city
Contrast: very delicate, clear, clear Nicaraguan coffee
- Prev
Description of Manor Flavor of Panamanian Pokuit Coffee Bean
Brief introduction of Manor Flavor description of Panamanian BOQUETE Coffee Bean producing area Panamanian BOQUETE region, located in CHIRIQUI province on the border with Costa Rica, is the producing area of Panama's famous GEISHA coffee. Panamanian coffee is famous for producing high-quality Arabica coffee. Panamanian coffee is famous for the rosy summer of jadeite estates.
- Next
Flavor description of sunlit Yega Shifeiwaka Coffee different Grinding scale
The flavor description of sun-dried Yejiaxiefiwaka coffee is different in taste, grinding scale, and most of them are washed with water, while a small number of high-quality beans are deliberately treated in the sun, which is also one of the oldest methods of treatment. the refined washing treatment of raw coffee beans sold by the quality museum can be traced back to the mid-18th century, the first in the process of refining.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?