Introduction to the Regional treatment method for the characteristics of Coffee Flavor and taste varieties in Nicaragua during the harvest season
Nicaraguan coffee is rich in aroma, smooth and delicate, with a slightly bitter aftertaste. It is best to drink cold water before tasting it, and then feel it mellow. The tannins in Nicaraguan coffee can easily change during cooling, making the taste sour, so you must taste it while it is hot.
Like other coffee-producing countries, Nicaragua has a unique geographical advantage. It is bordered by the Pacific Ocean to the west, the Caribbean Sea to the east, the highlands in the north and the coastal plain in the east. It is part of the Central American volcanic belt and belongs to a tropical maritime climate.
Madriz is an ecological coffee with a very hard shell. In the pure natural planting environment, it uses more complex operations to maintain the delicate aroma and taste of the coffee; it is produced in northern Nicaragua between Matagalpa and Jinotega, with an average annual rainfall of 1500-1700mm and a temperature of 20-29 degrees Celsius. All of them choose coffee manually, and the cost of labor and time alone is much higher than that of ordinary beans.
The best Nicaraguan coffee trees grow in the northern and central parts of the country, especially those from Matagalpa, Sinotega and Novo Segovia.
Nicaragua is a famous coffee producer, which is famous all over the world for its moderate particle size, mild taste and rich aroma.
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
