Nicaragua Coffee Bean Flavor Description Characteristics Processing Method Taste Producing Region Breed Introduction
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.
High quality Nicaragua coffee, grown in the north and centre of the country. Coffee is Nicaragua's pillar industry, producing nearly a hundred thousand tons of coffee beans every year. Many people who have tasted Nicaragua coffee usually think that it is no different from Salvadoran coffee or Honduran coffee. It is rich in aroma, smooth and delicate, slightly bitter finish, like wine in the subtle flavor
Nicaragua coffee has a rich purity and aroma, the right balance of acidity and bitterness, in the eyes of international coffee connoisseurs regarded as superior.
However, Nicaragua is also one of the poorest and backward countries in the world. Their production methods and management concepts are backward. Coupled with the free and casual nature of Latin American people, the quality of coffee production and delivery is not true, or there is no concept of time.
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.
