Brief introduction of Matagalpa production area of Nicaraguan Coffee Manor Tianyi Manor
The coffee farm that produces this variety is called lemon tree, El Limoncillo. Since it was tried to plant in 2001, it has been planted in five family manors because of its charming flavor, but the total output is still very small, and the best one is less than a hundred bags a year.
Manor name: El Limoncillo (Lemon Tree Manor)
Production area: Matagalpa (Mattapa)
Town: Yasica Norte
The manor was founded in 1932.
Maria Ligia Mierisch, the landowner.
Manor: 950m to 1300 m above sea level
Cultivated coffee varieties: 10%Maragoipe, 30% Pacamara, Bourbon 25%, Caturra 20%, Java 15%
The coffee produced is treated by 95% water washing and 5% sun exposure.
Rear drying: Sun Dried-Patios
Flowering period: January to February, mid-March, May to June
Harvest period from December to March
The taste of the cup:
Dry fragrance: vanilla, chocolate, sweet spices, sweet lemon, sugar, blueberry, cream, citrus
Wet fragrance: vanilla, cream, pear, special tea fragrance
Sipping: vanilla, tea, sweet grapefruit, fat in the mouth, sweet mint chocolate, tea tree essential oil aroma, chocolate, black sugar, walnut fruit (peach, plum), cream, lasting sweetness this variety of coffee is very beautiful in appearance, is the Java-long berry from Nicaragua.
Java species are still planted in Java at present, but because of their low yield and poor disease resistance, many farms have changed to new varieties. From the appearance, the traditional Java bean type is quite similar to Typica species, generally seen Java bean type is short and slender (that is, short berry-shaped), while long-grain (long berry) Java species are even more rare. In addition to the rarity of variety and appearance, this coffee cup tests flavor, and this Java seed can meet the needs of all parties: scarcity, good flavor, and the story of this species being planted!
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Boutique Coffee Nicaragua Coffee Manor Tianyi Manor Matagalpa production area
With the addition of these new varieties and treatments, such as the combination of bean and Pacas Pacamara, or the long-grained java species Javanica successfully restored in Nicaragua, Nicaraguan coffee exudes a completely different charm from the past! Raw bean varieties and post-processing are different, general coffee raw beans in the treatment method can be divided into washing, sun, honey treatment. In terms of variety
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A brief introduction to the flavor and taste of Nicaraguan coffee Tianyi Manor coffee producing area
The coffee produced in Nicaragua's Madagelba, Sinodega and Segovia is highly respected by coffee lovers all over the world. In particular, the coffee produced in Madaguelba is very similar in taste to Kenyan AA coffee. The cultivation and production of coffee in Nepal has a unique environment, the fertile volcanic ash soil all over the place, and the shade planting mode, which has established a good production quality.
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