Brief introduction of lemon tree manor in Nicaraguan coffee producer, one of the poorest countries in Central America

The coffee industry is still relatively backward, while coffee farmers are in extreme poverty.

In the process of picking coffee fruit, manual picking is used to pick the fully ripe fruit one by one, which usually takes three times to complete. Although the manual picking method has high labor cost and low picking efficiency, it can greatly protect the plant from being hurt in the picking process, and the mature fruit will have better sweetness at the same time. The efforts of the producers have not been in vain, and the coffee from Lemon Manor won the second place in the Nicaragua Excellence Cup COE National Competition in 2008. This bean has a beautiful appearance, delicate and rich flavor after washing, with aromas of fruit, vanilla and cream, and has gained more attention since then.

Lemon Tree Manor also processes coffee in a honey-treated way. After the coffee fruit is actually picked, the coffee with its exocarp removed is put on the African shed to dry. Compared with the traditional way of placing coffee directly on the ground to dry coffee, using African shed to dry coffee can reduce more pollution in the drying process, avoid producing more miscellaneous smell, and finally improve the quality of coffee. Honey-treated coffee beans have more attractive tropical fruit flavors.

Traditional Nicaraguan coffee farmers are used to using water washing method for subsequent processing of coffee fruits. Coffee farmers are more accustomed to using water washing to ensure that the flavor of raw coffee beans is more stable and clean. it was not until about 2009 that the traditional concept of coffee farmers changed and began to try processing methods such as full sun and honey in more areas.