A brief introduction to the History and Culture of the Origin and Development of the Lemon Manor in the Coffee Manor of Nicaragua

Florence processing plant

The Florence processing plant is located in Ocotal Nueva Segovia in northern Nicaragua, where the climate is very suitable for the cultivation and treatment of high-quality coffee, coupled with high altitude reasons, the quality of the coffee processed by the processing plant is excellent in Nicaragua. The "Especial" batch is a boutique coffee specially selected by the processing factory from many coffees.

The two Nicaraguan coffees we purchased this time are both Javanese, but the difference is that they are treated in different ways, so we can horizontally compare the differences in different treatments of coffee of the same tree species. I hope you like the estate located in the Aserri area of South San Jose, very close to Tarazu, is an excellent coffee growing area, coffee cherries can be very evenly ripe, almost free of fungal diseases. The manor has just completed the installation and operation of its own microprocessing plant equipment in recent years. The manor is named "three Sisters Manor" after its three beautiful daughters Yenixa,Jocelyn and Yerlin. The entire Gamboa family, including father, mother and daughter, are involved in the operation of the estate, from coffee picking, screening to processing. If you have the opportunity to visit this manor, you will be moved by a family for a common and simple purpose-to improve the quality of coffee through dedicated and honest efforts to improve their own life and to devote themselves to the family business.

Lemon Tree Manor

The Lemon Tree Manor is located in the YasicaNorte region of Nicaragua and is managed by SantosDemitrio Flores. The planting area of coffee is 171ha, the size of the nature reserve is 77 ha, the elevation is between 850m and 1150 m, and the average annual temperature is 20-28C.

The manor mainly grows Kaddura, Java, Pagmara and yellow Pagmara. The picking period of coffee lasts from December to February, which is usually treated by the combination of dry fermentation and water washing. This batch of Javanese species is treated in such a way, with both flower aroma and fruit acid, and a strong sense of sweetness.

The manor is one of the COE award-winning regulars and has won the Nepal COE award for two consecutive years from 2007 to 2008.