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Nicaraguan coffee beans COE cup test winning manor beans

Published: 2026-09-29 Author: World Gafei 👁 87 views

Last updated 2026-09-29 — [product name] Caturra coffee beans [roasting degree] recommended baking degree city+ [place of origin] Nicaragua / Madriz production area [Haiba] more than 1400m [manor] Finca E1 Suyatal 2009 Coe Cup test [raw bean treatment] washing fermentation, the latter part of the whole scaffolding sun in Nicaragua has low flavor, chocolate, caramel, almonds

Nicaragua Caturra Coffee Bean

[Baking degree] Recommended baking degree city+

[Origin] Nicaragua/Madriz production area

More than 1400M

Finca E1 Suyatal 2009 COE Cup Winners Manor Bean

[Raw bean treatment] washing fermentation, the whole process of the shelf after the sun

Nicaragua has a deep, chocolate, caramel sweet, almond flavor, bright acidity, and a bright acidity that is different from the traditional Central American acid. Nicaragua coffee planting ecology has a unique environment, fertile volcanic soil, coupled with shade planting methods, established a good growth physique, so that Nicaragua beans not only have rich alcohol and fragrance taste, in the eyes of international coffee experts as top grade, gradually received the attention of fine industry.

Madriz Alpine Bean is an ecological coffee with a very hard shell. It is grown in a pure natural environment and uses complex operations to maintain the delicate aroma and taste of coffee. It is grown in Matagalpa and Jinotega in northern Nicaragua. The average annual rainfall is 1500-1700mm and the temperature is between 20-29 degrees Celsius. All of them adopt the method of manual selection of coffee, and the labor and time cost alone exceed that of ordinary beans.