|
gptkbp:instanceOf
|
coffee
|
|
gptkbp:acidity
|
medium
|
|
gptkbp:alcoholContent
|
moderate
|
|
gptkbp:aroma
|
floral
spicy
|
|
gptkbp:bodyStyle
|
medium
|
|
gptkbp:brewingProcess
|
gptkb:French_press
4-5 minutes
90-95°C
espresso
pour over
|
|
gptkbp:certifications
|
Fair Trade
Organic
|
|
gptkbp:climate
|
tropical
|
|
gptkbp:cookingMethod
|
November to March
|
|
gptkbp:culturalHeritage
|
blend
single origin
|
|
gptkbp:culturalSignificance
|
social impact
economic importance
part_of_Nicaraguan_heritage
|
|
gptkbp:elevation
|
600 to 1800 meters
|
|
gptkbp:exportedTo
|
gptkb:Canada
gptkb:Germany
gptkb:Japan
gptkb:South_Korea
gptkb:United_States
Nicaraguan_Coffee_Exporters
|
|
gptkbp:fauna
|
Bourbon
Arabica
Caturra
|
|
gptkbp:flavorProfile
|
bright acidity
fruity notes
medium body
chocolate notes
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Café de Nicaragua
|
|
gptkbp:market
|
specialty coffee market
|
|
gptkbp:origin
|
gptkb:Nicaragua
|
|
gptkbp:productionCompany
|
natural
washed
|
|
gptkbp:region
|
gptkb:Nueva_Segovia
Matagalpa
Jinotega
|
|
gptkbp:soilType
|
volcanic soil
|
|
gptkbp:sustainabilityPractices
|
community support
water conservation
shade grown
|
|
gptkbp:tastingNotes
|
citrus
sweet
nutty
vanilla
caramel
|