Nicaraguan Coffee Flavor Grinding scale Variety treatment area Manor
Nicaraguan Coffee Flavor Grinding scale Variety treatment area Manor
The overall flavor of Latin American coffee is famous for its balance, and all the flavors in Latin American coffee can be found in Latin American coffee. The widespread use of wet treatment of raw beans is also one of the characteristics of Latin American coffee. A good processing process also makes its beans larger and more uniform than African coffee, with a lower defect rate.
Unlike grapes, coffee cherries usually take three months to ripen. The harvest season in Nicaragua is from November to February, which is similar to the coffee harvest time in Yunnan.
Coffee is Nicaragua's main export. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997. In the 1997-1998 coffee year, Nicaragua harvested a total of 1.422 million bags (46kg per bag) of coffee, the best harvest in 14 years after coffee production hovered around 1 million bags. It is estimated that the income from coffee exports in 1998 will be about 1.6 billion US dollars, and Nicaraguan coffee production will drop sharply. Wei Kailei coffee is Nicaragua's main export product. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997 and 1998.
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.
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Flavor description characteristics and taste of Yejia Fischer washed coffee beans
The flavor description characteristics of Yega Ficcher washed coffee beans in the sun Yega snow caffeine has a strict standard for collecting red fruits (as a result of coffee trees). Before drying the coffee fruits, the unripe green fruits or defective fruits are removed manually, and the damaged or moldy fruits are removed in the process of tanning. After two weeks, the flesh sugar and essence are all infiltrated into the coffee beans, the water content is reduced to 12%, and then the hardened fruit is removed.
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Characteristics of Katim Coffee in Yunnan Province description of manor status in planting environment
Yunnan Katim Coffee characteristic planting Environment Manor production area description Typica: the oldest native variety in Ethiopia and southeastern Sudan, all Arabica are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent estates such as the Blue Mountains of Jamaica, Mantenin of Sumatra, Kona of Hawaii, etc.
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