Introduction of Nicaraguan Coffee Flavor

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. 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's coffee planting ecology has a unique environment, fertile volcanic soil, plus 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 attention from the fine industry [sea pull] 1400M above

Finca E1 Suyatal 2009 COE Cup Winners Manor Bean

[Green bean treatment] washing fermentation, the whole stage of the shelf sun [name] Nicaragua Caturra coffee beans

[Baking degree] Recommended baking degree city+

[Origin] Nicaragua/Madriz production area