Nicaraguan boutique coffee produced in Segovia, Matagalpa, tastes clean and balanced.

Nicaragua (Nicaragua) aroma 3.5 minutes brightness 4 minutes mellow 3.5 minutes flavor 4 points aftertaste 4 points

Suitable for baking: City/Full city people who like deep-baked taste can try Jinotega and Matagalpa, baking beans when the second explosion is dense, when the flavor is thick but well balanced, with a strong bitterness and sweetness, it is very suitable for Espresso. Of course, Nicaragua beans are also very suitable for medium baking, so it is recommended to try them all.

Like most Central American coffee-producing countries, Nicaragua has good growing conditions. Most of the high-end coffee beans come from high-altitude estates, and these beans represent "SHG grade" (Strictly High Grown). Most of Nicaragua grows traditional coffee varieties, such as Tibica, Bourbon, National Treasure Coffee, etc., as well as some Caturra coffee trees. High-end Nicaraguan coffee has the most classic flavor of coffee: thick texture, clean taste and overall balance. SHG is the only coffee in Central America without sharp acidity. Nicaraguan coffee is often underestimated, such as Sinotega and Matagalpa, which are better than many Colombian coffees, while Segovia is also good, somewhat similar to Mexico's Oaxaca.