Tea tree essential oil-scented Nicaraguan lemon manor boutique coffee bean variety planting market price is simple

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, long-lasting sweetness

Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. The coffee planting ecology of Nicaragua has a unique environment, spread all over the fertile volcanic soil, coupled with shading planting methods, has established a good growth physique, so that Nicaraguan beans not only have rich mellow but also fragrant taste, in the eyes of international coffee experts as high-quality, and gradually attracted the attention of the boutique industry.

Madriz is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. Manual selection of coffee is used, and the labor and time costs alone exceed those of common beans. Much of Nicaragua is located in central Central America, bordering the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The suitable climate provides an excellent growth environment for the cultivation of coffee.

High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is full-bodied, smooth and delicate, with a slightly bitter finish, like a faint taste in a wine.

In many countries, coffee production will be seriously affected for political reasons. Nicaraguan coffee industry is no exception. The 1979 revolution forced coffee planters to flee to Miami. A period of indecision followed, when the government considered whether to redistribute land, including many plantations, which led to a shortage of coffee and a decline in production, from more than 1 million bags in the early 1970s to less than 600000 bags in 1990. Now the Government has opened up the coffee industry and private owners have taken control of the market. The coffee is produced in Sinotega and New Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

Nicaragua is now one of the poor countries in Central America. Due to its poor economic foundation, the coffee industry is still relatively backward, while coffee farmers are in extreme poverty. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee. 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 region tastes very similar to Kenyan AA coffee and Nicaraguan coffee Nicaragua coffee flavor characteristics: moderate acidity, fragrant and delicious.

Nicaraguan coffee of high quality is in the forefront of coffee beans in the world and enjoys a good reputation. Its particles are moderate in size, mild in taste and very aromatic and mellow.

Nicaragua is located in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The suitable climate provides an excellent growth environment for the cultivation of coffee.

High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It has a rich aroma, smooth and delicate, and a slightly bitter finish, like a faint taste in wine.

Anchor China Coffee Network

Lemon Tree Manor and Gloria Manor (La Gloria & Limoncillo) side by side, is currently run by a pair of sisters, inherited from their father-Esteban McEwin, since 1938 began to grow coffee in the local industry, covering an area of about 200 hectares, of which about 100 hectares, more than 1000 meters above sea level in the manor planted in the coffee tree varieties include: Maragoipe, Pacamara, Bourbon, Caturra, JavaNica.

When the bean was harvested six years later and was highly rated, many people asked him what kind of bean it was. Because the appearance is so similar to Geisha, Erwin said: we can name it "Mist Mountain Lady" or excellent ancient species, etc., but it will be far away from her original species, and it is easy to be confused, so we use the name JavaNica. Because she is a Java species, but she was successfully restored in Nicaragua, she was named JavaNica.

Java is still cultivated in Java at present, but because of its 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 is even more rare. In addition to the rarity of variety and appearance, what I pursue is actually testing the flavor in the cup, and this Java seed can meet the needs of all parties: scarcity, good flavor, and the story that this species has been planted! After winning the runner-up of Nicaragua CoE contest in 2008, it was introduced for the first time and trained a lot of gluttons!

El Limoncillo, lemon tree manor, since 2001, it has been planted in 5 manors of the family because of its charming flavor, but the total output is still very small. This year, the best one is less than 100 bags. One batch is carefully selected to go to the CoE competition, and the rest is less than 80 bags. The process of acquiring this legendary variety by the McEwan family is very dramatic, and the family manor is actually located in a fine planting area, thus contributing to the legendary process of Java's restoration in Central America, and the revival of Java's once-lost vanilla flavor.

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