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Nicaragua Coffee Beans
Coffee was introduced in Nicaragua
in the mid-nineteenth century. Unfortunately, Nicaraguan
coffee has lost some of the valuable characteristics that
once caused it to be a sought after coffee. Now the
wet-processed Nicaraguan coffee bean is mild, with a light acidity appropriate
for blending and dark roasting.
Kevin
Knox describes coffee in Nicaragua as bold (large beans)
with a pronounced, but often salt like acidity.
Classification of Nicaragua coffee beans is by altitude.
For more information about Nicaraguan coffee, visit Sweet Maria's or Coffeereview.com.
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Acidity
Harvesting
Coffee
Processing
Coffee
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Cultivars
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