Nicaragua coffee estate producing area flavor taste characteristics Tianci estate introduction

In general, a farm is a medium-sized farm, as opposed to a large farm and a small farm with only a few plots of land. Most of these estates grow, grow, harvest, process, grade, and ship their own coffee beans, allowing complete control of the quality of the beans and producing a fairly consistent flavor. Often they market under their own brand, rather than the old model of generic country names or place names, with a modern concept of "self-branding." Nicaragua is an economically backward agricultural country, one of the poorest in Central America, with high unemployment and poverty, and coffee is the mainstay of Nicaragua's industry, producing nearly 100,000 tons of coffee beans a year. Because of the poor economic base, the coffee industry is still relatively backward, and coffee farmers are also in a relatively poor state.

Because the conditions of growth and processing are the same, the flavor of manor coffee is quite consistent, but the yield is not much, and it is not available all year round. A few years ago, there was a boom in manor coffee in the United States, and leaflets of La Minita manor coffee were often visible. Lamini Tower is located in Costa Rica and has been described in many magazines and books, so it is the most famous. There is also Sigri and Duran coffee. The following is an example to introduce the concept of basic manor coffee from wine farms, different farms will have different flavors of wine. Estate coffee is coffee grown on an estate, sometimes called Estate-Grown Coffee. So far, there is no clear definition of manor coffee, but there are already some brands on the market.

Although Nicaragua is a large country in Central America, it is not a big producer of coffee in the world. Compared with its neighbor Costa Rica, its production and reputation are much weaker. However, Nicaragua coffee of high quality ranks among the top coffee beans in the world and enjoys a reputation.

Traditional Nicaragua coffee farmers are accustomed to washing coffee fruits for subsequent processing. Coffee farmers became more accustomed to using washing to ensure a more stable and clean flavor of green coffee beans. It was not until about 2009 that the traditional concept of coffee farmers changed and more areas began to try processing methods such as full sun and honey treatment.