A brief introduction to the description of the flavor, taste and aroma characteristics of Nicaraguan boutique coffee beans

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 best coffee is produced in Sinotega and Novo Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

Contrast: very delicate, clear, clear Nicaraguan coffee

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.

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor. Nicaraguan coffee is the largest of all coffee beans, while MADRIZ (Madriz) is located in the mountains of northern Nicaragua, adjacent to NuevaSegovia,Jinotega and Esteli, a quiet and elegant area known as Somoto Canyon, inhabited mainly by indigenous peoples of various tribes and people who mixed with the Spaniards in the colonial period (mostly Chorotegas). The local production of coffee, the development of arts and crafts processing trade, as well as traditional delicacies. Madriz is characterized by a cool climate and its small town looks simple, but it is characterized by beautiful roofs and special tile white buildings. There are also many coffee plantations, and the mountains are covered with verdant pine and oak forests.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness) (1-10): 8.9

Taste (layered) (1-10): 8.8

Palate (alcohol thickness) (1-5): 3.4

Aftertaste (residue) (1-10): 8.9

Balance (1-5): 2

Basic score (50): 50

Total score (maximum 100): 89.6

Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment

Recommended baking degree: full city

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 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 best coffee is produced in Sinotega and Novo Segovia in Matagalpa. It has moderate acidity, delicious aroma and is very lovely.

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Nicaragua is now one of the poorest 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 is very similar in taste to Kenyan AA coffee.

When tasting Nicaraguan coffee, it is best to drink cold water first, so that you can better feel its mellow taste. Drink coffee while it is hot, because the tannins in Nicaraguan coffee are easy to change during cooling, and the taste becomes sour, which will affect the flavor of the coffee. You can add the right amount of sugar, and then add cream. Enjoy a cup of high-quality Nicaraguan coffee, you can not only experience the different levels of coffee taste, but also help to improve the ability to appreciate coffee.

Coffee is Nicaragua's main export. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997. In the 1997-1998 coffee year, Nicaragua harvested a total of 1.422 million bags (46kg per bag) of coffee, the best harvest in 14 years after coffee production hovered around 1 million bags. It is estimated that the income from coffee exports in 1998 will be about 1.6 billion US dollars, and Nicaraguan coffee production will drop sharply. Wei Kailei coffee is Nicaragua's main export product. According to the president of the Nicaraguan Coffee Farmers' Federation, due to the poor harvest of coffee in Nicaragua's Pacific region, the country's total coffee production in 1998 may be 12% lower than that in 1997.

Nicaragua is one of the major coffee-producing countries, producing high-quality coffee. Even coffee from the Antigua Mountains of Guatemala, which is famous in Asia, imports raw beans from Nicaragua. Nicaraguan coffee is not well-known in Asia. But in fact, Nepalese coffee is already famous all over the world (Starbucks has many cooperative coffee farmers in Nepal), while the coffee quality produced by several coffee producing countries in Central America, such as Guatemala, Costa Rica and Nicaragua, is similar, mainly due to weather conditions, soil fertility, planting height and other conditions.

Nepalese coffee cultivation and production has a unique environment, the spread of fertile volcanic ash soil, coupled with shade planting methods, to establish a good production quality, Nepalese coffee has a rich mellow and fragrant taste, moderate acidity and a good sense of balance of bitter taste, which is regarded as top grade in the eyes of international coffee experts.

Because of the national character of the Latin American people, it is difficult for foreign buyers to do business with the Latin people directly. The Latin people do not attach importance to credit, do things too casually, the quality of shipments is uncertain, and the products exported are also mixed with sundries. But Latin America actually does have a good growing environment suitable for growing agricultural products all over the world, so we came to Nicaragua. Ensure the quality of the goods and ship the goods on time, hoping to enable coffee lovers to enjoy high-quality Nepalese coffee.