Fragrant and attractive Coffee Flavor description of Los Congo Manor in Nicaragua

Columbus sailed here in 1502 and reached the east coast of Nicaragua. In 1522, Spanish colonists began conquering the area. In 1524 the cities of Granada and Leon were founded. From then on, Nicaragua became a Spanish colony and was placed under the jurisdiction of the Governor General of Guatemala. León became a political and cultural centre; Granada became a commercial and agricultural centre. In the later period of colonial rule, the large manor economy developed to a certain extent, and beef, cocoa and indigo became the main products. It became a Spanish colony in 1525. In the mid-17th century, Britain occupied the Mosquito coast and declared it a British protectorate. It was not until the London Agreement with Spain in 1786 that it temporarily withdrew.

Coffee production in Nicaragua:

The best Nicaragua coffee is grown in the north and centre of the country, with the best coffee grown in Jinotega, Matagalpa, and Nuevo Segovia.

Features of Nicaragua Coffee:

The best Nicaragua coffee falls into the category of Central Estrictamente Altura coffee, which is very pleasant with moderate acidity and aroma. The poorer quality beans are widely used in coffee blends.

Flavor: Fine blend, attractive aroma

Suggested Roasting Method: Deep Roast, more suitable for espresso brewing

★: Generally

Nicaragua coffee market:

Now, the government of Nicaragua has liberalized the coffee industry and private owners control the market

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.