Nicaragua Coffee Estate Introduction Joy Estate Nicaragua Coffee Estate

Planting area: Tianyi Manor

Planting altitude: 1000-1500 m

Bean seed: red Kaduai Red Catuai

Treatment method: honey-treated Honey

Cup test information: tobacco, cocoa, pear, malic acid, pleasant, medium alcohol thickness tabacco, cacao, pear, malic

Pleasant, mid body

Cup score: 86.5 Tianyi Manor, located in Dipilto, grows coffee in 10 plots above 1350 meters above sea level. When the current landowner Misael Sauceda Olivera inherited from his father, there were only two plots for planting and development, and then he bought land from his neighbors, which has grown to its present scale. Thanks to the efforts of the manor owner Misael Sauceda Olivera, Tianyi Manor has been shortlisted for many times in COE, while constantly making progress, improving the coffee planting conditions and coffee bean processing mode in the manor. It was still ranked 24th in 2007, rose to the fourth place in 2008, and was in high spirits in 2012. Won the runner-up.

Country: the planting conditions of Nicaragua are not inferior to those of Central American countries. Nicaragua is grown in shaded coffee at high elevations. It tastes round and balanced with less sharp acidity. The main unknown factors are war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and check farm data until the bad factors leading to coffee quality are removed after 2003, and backward traffic is also fully built. Good coffee continues to emerge. As a laggard, they have made quite a sensation Madriz Gaoyangdou is an ecological coffee with a very hard shell, in the pure natural planting environment, uses more complex operations to maintain the delicate aroma and taste of the coffee; produced in northern Nicaragua between Matagalpa and Jinotega, the average annual rainfall is planted in 1500-1700mm, the temperature is between 20-29 degrees Celsius to grow high-quality alpine beans. All the coffee is selected manually, and the labor and time cost is much higher than that of ordinary beans. Nicaragua has a low flavor, chocolate, caramel sweetness, obvious almond flavor and bright sour taste, which is different from the rising tone of bright fruit acid in Central America. The coffee planting ecology of Nicaragua has a unique environment, which is full of fertile volcanic soil and shaded planting methods, which has established a good growth physique, making Nicaraguan beans not only rich in mellow but also fragrant. It is regarded as top grade in the eyes of international coffee connoisseurs and is gradually valued by the boutique industry.