Nicaraguan boutique coffee beans with a certain sweetness and no obvious sour taste

In the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit taste, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. It is suitable for people who don't like sour coffee, like balanced taste and sweet taste.

Gentle and graceful Nicaraguan coffee

Unlike grapes, coffee cherries usually take three months to ripen. The harvest season in Nicaragua is from November to February, and it is unknown compared with the coffee harvest time in Yunnan (Nicaraguan coffee) and Guatemala (Nicaragua) coffee. Compared with the mountain beans in Guatemala, Nicaraguan beans are more balanced and lack a little of their own characteristics. they are moderate in size, mild in taste and very aromatic and mellow. Nicaragua is located in central Central America. The best coffee in Nicaragua is produced in Sinotega and Novo Segovia in Matagalpa.