Fragrant and delicious coffee flavor description of Nicaraguan Tianyi Manor Coffee introduction to the characteristics of producing areas

More than 1400M

Finca E1 Suyatal 2009 COE Cup Winners Manor Bean

[Raw bean treatment] washing fermentation, the whole process of the shelf after the sun

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 use manual selection of coffee, only labor and time costs more than a lot of ordinary beans

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.