Nav: Home > Coffee Farm >

Variety characteristics of Kaddura Coffee beans in Tianyi Manor, Nicaragua

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Nicaragua has a unique ecological environment for growing coffee, covered with fertile volcanic soil and shaded planting, which makes the coffee fruit grow slowly and indirectly absorb the moisture brought by thick fog, establishing the good growth essence of coffee. The manor uses hand-cooked fully ripe coffee beans, washed and processed, with rich mellow, multi-layered taste and dry aroma.

Nicaragua has a unique ecological environment for growing coffee, covered with fertile volcanic soil and shaded planting, which makes the coffee fruit grow slowly and indirectly absorb the moisture brought by thick fog, establishing the good growth essence of coffee.

The manor uses hand-made fully ripe coffee beans, washed and processed, with rich mellow and multi-layered taste, dry aroma, moderate acidity and bitter taste.

Coffee beans are all SHG (Strictly high Grown) grade, grown in high mountains, slightly sour and diverse fruit characteristics and chocolate sweetness, rich taste and throat rhyme are excellent coffee beans.

Nicaragua Pacamara (Pacamara) is a special variety with limited production. It is an improved variety of Maragogype and Pacamara, which is improved and produced in the natural environment of El Salvador. Soybeans are not necessarily of the best quality. Instead, the Nicaraguan Pacamara is a little smaller than Maragogype. The local price of the Pacamara variety is 3 times higher than that of ordinary beans. As precious as a pearl. Beans with very good balance! CITY is the best taste. Medium dry fragrance: sweet fruit flavor; wet fragrance: moldy fruit aroma, soft acid, slightly sweet taste

The main varieties of the manor are Kaddura (caturra) and Pakamara (pacamara). Pacamara, the father of the current landowner Martin, planted Pacamara from El Salvador on the advice of a friend because of its productivity and cold resistance. The estate's Pacamara was the runner-up of the COE in 2009 and finished fifth in 2014 with a high score of 88.73 in COE, Nicaragua. The bean was also listed as one of the top 30 beans in 2014 by the International Cup evaluation website coffee review.

According to coffee review's flavor notes, the Pacamara in the area will have a hint of strawberries, bananas and dark chocolate on the medium-light palate, with a slight hint of faint hint of brandy aroma at the bottom of the cup. The overall impression is fragrant and attractive, with outstanding flavor (for more information about coffee review, please contact here).