Nicaragua Storm Estate Natural Maragogipe Specialty Coffee Beans Flavor Profile Description

Rich and full-bodied, this lot brings together bright stone fruit acidity and an intense spiced sweetness. Its flavor notes range across apricot and peach, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness, making it an exceptional coffee bean that lives up to its reputation.

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted coffee beans
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Nicaragua
Roast Degree: Medium roast

Coffee Details

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua

Region: Francisco

Altitude: 1400-1450m

Harvest Period: December to March

Processing Method: Natural processing

Variety: Maragogype (Elephant Bean)

Processing Mill: La Tormenta Estate

Flavor Profile: Pineapple, wine-like notes, and stone fruits, with a caramel and roasted nut finish

Nicaraguan Coffee Overview

Nicaragua is divided primarily into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. Segovias sits at the highest cultivation altitude, roughly 1,500-2,000 m, and produces the country's top grade, SHG (Strictly High Grown).

Nicaraguan coffee is deep and rich, with chocolate and caramel sweetness, prominent almond notes, and bright acidity. Unlike the typically bright, uplifting fruit acidity of Central American coffees, Nicaragua offers a distinct profile. The country's coffee-growing ecosystem benefits from exceptional natural conditions, with fertile volcanic soil found throughout the region. Combined with shade-growing practices, this creates excellent growing conditions and yields beans that possess both rich body and clean, aromatic flavor. In the eyes of international coffee experts, Nicaraguan coffee is considered premium quality, and it is steadily gaining recognition within the specialty coffee community.

Maragogype Variety

The Elephant Bean, also known as the giant coffee bean, is three times the size of other coffee beans or even larger. Its taxonomic name is Maragogype, taken from Maragogype county in Bahia state, Brazil. In 1870, this county first established the taxonomic classification of the giant coffee bean. It is an Arabica derivative, or hybrid variety.

FrontStreet Coffee Recommendation

Because this Nicaraguan lot is fully natural-processed, the FrontStreet Coffee range of natural beans offers the closest comparison. The FrontStreet Natural Yirgacheffe Red Cherry is dried whole on raised beds for 27-30 days, then roasted medium-light to bring out elegant florals, bright acidity, and a full tropical-fruit sweetness. For a deeper, more fermented profile, the FrontStreet Huakui, a natural Sidamo, layers light fermentation, floral and citrus notes, mango, honey sweetness, and cocoa over a thick body with a long finish. Both show how far natural processing can push fruit and sweetness, just as it does in this La Tormenta Maragogype.