High-quality Nicaraguan coffee, grown in the north and middle of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans every year. Many people who have tasted Nicaraguan coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is full-bodied, smooth and delicate, with a bitter finish, like the faint taste of Nicaragua in central Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The highlands in the north and the coastal plains in the east are part of the Central American volcanic belt. The eastern plain is high-temperature and rainy, with a tropical maritime climate. The suitable climate provides an excellent growth environment for the cultivation of coffee.
Dry aroma (1-5): 3.8
Wet aroma (1-5): 3.8
Acidity (brightness) (1-10): 8.9
Taste (layered) (1-10): 8.8
Palate (alcohol thickness) (1-5): 3.4
Aftertaste (residue) (1-10): 8.9
Balance (1-5): 2
Basic score (50): 50
Total score (maximum 100): 89.6
Strength / main attributes: medium strength / clear chocolate flavor with citrus and spice embellishment
Recommended baking degree: full city
Contrast: very delicate, clear, clear Nicaraguan coffee
