Description of flavor and aroma characteristics of boutique coffee beans at Los Congo Manor in Nicaragua

Nicaragua's growing conditions are no less than those of Central America. Coffee is grown at high altitudes with shade. It tastes round and balanced with less sharp acid. The main factors are war and hurricane attacks, which make single farms unsustainable. There is no historical data for green bean merchants to track farm data. Until 2003, the bad factors that cause coffee quality were removed. Poor transportation was also fully built. Good coffee gradually emerged.

Nicaragua coffee is grown in fertile volcanic soils, and SHG is the top crop harvested at altitudes of 1,500 to 2,000 meters. The local climate is alpine terrain surrounded by dense fog all year round and covers the whole mountain forest, resulting in a low temperature and humid climate environment. Years of mating evolution of tree species and adherence to the ancient time-consuming treatment process keep natural fruit acids and rich aroma. The shade planting is uniform in sunlight. Coffee fruits grow slowly and indirectly absorb moisture brought by dense fog. Therefore, the flavor of coffee beans is lively and changeable. Such a good coffee growing environment makes coffee with slight acid and warm characteristics. Delicious taste can feel the faint release of fruity and chocolate sweet throat, rich alcohol and multi-level sweet back, even with the most simple filter brewing, but also to satisfy your taste buds desire, so that drinkers can not help but fall in love with that charming taste

It is one of the smallest municipalities in Nicaragua, covering an area of 106 square kilometers. Ninety percent of the population, 5,000 inhabitants, live in rural areas. Dipilto is known for its pine forests, warm climate, religion, loyalty of its people and its high quality coffee.

Coffee farming is one of the traditions that Dipilto locals hold onto. The fertile soil is rich in organic matter, and the elevation of 1200 meters provides a pleasant climate, ideal for growing coffee. An average temperature of 20 degrees Celsius and rainfall throughout the year allow Dipilto's traditional Arabica coffee to grow. Harmony with nature and special cultivation management, the achievement of high-quality coffee. Country: Nicaragua

Production area: Nueva Segovia

Introduction: Nicaragua has a unique environment for planting coffee ecologically, with fertile volcanic soil and shaded planting methods, which makes coffee fruit grow slowly and indirectly absorb moisture brought by dense fog, thus establishing a good growth essence of coffee. The estate hand-picked fully ripe coffee beans, washed and processed, with rich alcohol and multi-layered taste, clean aroma, moderate mild acidity and sweet bitterness. Coffee beans are SHG (Strictly high Grown) grade, for the alpine cultivation of beans, slightly acidic multi-fruit characteristics and chocolate sweetness, rich texture and throat is an outstanding performance of coffee beans. The United States is the largest importer, and Starbucks Coffee is a favorite, suitable for medium-roasted specialty coffee beans grown in fertile volcanic soils.

? Roasted 100% Arabica coffee beans.

? It tastes mellow and slightly wild.

? It's sweet and light fruity.

? Give you the most amazing taste enjoyment.

? Weight of each package approx. 227g ± 3%

Los congos is one of the few farms that are self-sufficient, raising their own livestock, logging, and making organic fertilizer from coffee berries, thus making their cultivation and processing completely chemical-free. It has the unique conditions of Central America-rich water resources and excellent water quality to grow coffee and excellent volcanic mud soil, large cultivated soil area can be rotated, so that the soil can rest properly to maintain its fertility, high mountain shade planting, drip water washing technology and other conditions, harvest period needs 2 years of care, the cost is high, so the taste of kadura in this area is more with lemon or citrus soft fruit acid, overall gives people an attractive aroma, outstanding flavor impression.

Rene Martin, the owner of the estate, inherited his father Jose Rene, and the main varieties of the estate are kadura and pacamara. The estate's Pacamara was a runner-up in COE in 2009 when Martin's father took advice from friends and planted Pacamara from El Salvador (over 70% of the Pacamara variety is grown on a small 32-hectare farm), not only because of the uniqueness of the Pacamara variety, but also because of its high altitude cold resistance.