Description of Coffee Flavor in Lemon Manor in Nicaragua

Manor name: El Limoncillo (Lemon Tree Manor)

Production area: Matagalpa (Mattapa)

Town: Yasica Norte

The manor was founded in 1932.

Maria Ligia Mierisch, the landowner.

Manor: 950m to 1300 m above sea level

Cultivated coffee varieties: 10%Maragoipe, 30% Pacamara, Bourbon 25%, Caturra 20%, Java 15%

The coffee produced is treated by 95% water washing and 5% sun exposure.

Rear drying: Sun Dried-Patios

Flowering period: January to February, mid-March, May to June

Harvest period from December to March

The taste of the cup:

Dry fragrance: vanilla, chocolate, sweet spices, sweet lemon, sugar, blueberry, cream, citrus

Wet fragrance: vanilla, cream, pear, special tea fragrance

Sipping: vanilla, tea, sweet grapefruit, fat in the mouth, sweet mint chocolate, tea tree essential oil aroma, chocolate, black sugar, walnut fruit (peach, plum), cream, long-lasting sweetness

Nepalese coffee cultivation and production has a unique environment, the spread of fertile volcanic ash soil, coupled with shade planting methods, to establish a good production quality, Nepalese coffee has a rich mellow and fragrant taste, moderate acidity and a good sense of balance of bitter taste, which is regarded as top grade in the eyes of international coffee experts.

Because of the national character of the Latin American people, it is difficult for foreign buyers to do business with the Latin people directly. The Latin people do not attach importance to credit, do things too casually, the quality of shipments is uncertain, and the products exported are also mixed with sundries. But Latin America actually does have a good planting environment suitable for growing agricultural products all over the world, so we came to Nicaragua to ensure the quality of goods and deliver goods on schedule. It is hoped that coffee lovers can enjoy high quality Nepalese coffee.