Best Coffee: Nicaraguan Grown
Nicaragua was, at one time, one of the best regions in the world for growing and exporting quality coffee beans. Unfortunately, political unrest in the late 1970's forced many growers out of business, or sent them fleeing to other countries. The coffee industry is starting to make a comeback here, however, and coffee lovers are benefiting in big ways.
With a few exceptions, Nicaraguan coffee is blended for balanced taste. The higher quality beans originate from the regions of Nuevo Segovia, Matagalpa, and Jinotega. The finest beans in the country come from the central region. They have a rich flavor, are aromatic, and balance acidity with taste seamlessly.
Segovia also grows exceptional beans, but they are not as well-known as their counterparts in other areas of Nicaragua. The Segovian coffee bean is not bitter or woody-tasting. It is smooth, flavorful, and well-balanced. Since the country's coffee-growing community raises dozens of variations and flavors of beans, not all beans grown in Nicaragua tastes as good as the beans roasted from the central area or Segovia area.
Choosing the roast of the bean can have more impact on the flavor than the bean itself. Most Nicaraguan beans are at their best with a medium roast. This brings out the flavor and aroma without the bitter aftertaste or "burnt coffee" smell. Two of the most recent, exotic beans coming out of Nicaragua are longberry and peaberry. Producers of these beans are using a special method to flavor the beans as they grow, creating a fantastic, savory, full-bodied cup of coffee.
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