Nicaraguan coffee is complex and diverse, with a pleasant fruit aroma and pure acidity.
history
Coffee was brought to Nicaragua by Catholic missionaries in the 1790s and was originally cultivated for curiosity. It was not until around 1840 that coffee cultivation began to become important due to the growing global demand for coffee.
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From 1840 to 1940, the coffee industry had a great impact on Nicaragua's economy. With the increasing importance and value of coffee, the industry also needs more resources and manpower. In 1870, coffee became Nicaragua's main export crop, and the government made efforts to facilitate foreign companies' investment in the coffee industry and access to land. But by the end of the 19th century, Nicaragua had become a "Banana Republic", and most of the coffee revenue went abroad or into the pockets of local landlords.
The first coffee cooperative in Hong Kong was established in the early 20th century. It was a policy under the dictatorship of the Somoza family from 1936 to 1979. Later, with the entry of Communist rule and political factors, as well as the impact of natural disasters, the coffee industry in Nicaragua was hit hard by the sharp decline in coffee prices, drought, and hurricanes.
Fortunately, the Nicaraguan coffee industry is now recovering, and coffee farmers have begun to pay attention to quality improvement. Today, most coffee in Nicaragua can be traced back to single estates or producer cooperatives.
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