Introduction to the proportion of Nicaraguan coffee hand-flushed powder taste acidity

Introduction to the proportion of Nicaraguan coffee hand-flushed powder taste acidity

Bourbon species is a branch of Arabica species, in addition to yellow bourbon, there are red bourbon, orange bourbon, etc. (in addition to Kaddura, Kaduai, etc.), bourbon species were first planted in bourbon island and Ethiopia. 80-1900 meters above sea level is more suitable for the growth of bourbon coffee beans. Relatively speaking, the output of yellow bourbon is relatively low, but the quality is better. At present, most of the yellow bourbon in Brazil and El Salvador are seen in China.

Coffee was first introduced to Brazil in the early 18th century. In 1727, the Brazilian government sent a personable army officer to secretly bring coffee seeds from French Gaiana to Brazil on the pretext of mediating border disputes. It is said that the governor's wife of French Gayana was so fascinated by the officer that she secretly brought coffee tree seeds to him at a farewell dinner party. At present, 2 million hectares of land in Brazil is used to grow coffee, and the largest is Arabica. These beans will eventually be sent to large bakers in various countries, also known as Santos (in the name of the port of export santos, not the producing area).

Nicaragua is mainly divided into four major producing areas, namely, Bosnia and Herzegovina Sub-region (Segovias), Madaguelba / Henodeka region (Matagalpa/Jinotega), Borgo region (Boaco) and Pacific Coast region (Pacific). The highest planting height in Bosnia and Herzegovina is about 1500mur2000, and the coffee produced is the highest SHG (StrictlyHighGrown).

The quality of raw beans depends on geographical location, altitude, light, temperature and humidity. High-altitude mountains generally grow Arabica Arabica (Arabica beans are divided into many kinds it is a large category generally used to make boutique coffee such as hand-brewed coffee. Robusta beans are generally grown in low-altitude mountains in poor producing areas (that is, commercial beans on the market are tenacious, so the yield is large, but it is also difficult to taste and bitter).