Nicaragua Storm Estate Natural Process Maragogipe Coffee Bean Growing Conditions, Geography, Climate, and Altitude

Coffee Information

Variety: Elephant Bean

Processing Plant: Storm Manor

Flavor: Pineapple, wine aroma, and stone fruits, with caramel and roasted nuts in the aftertaste

Nicaragua Coffee Overview

Nicaragua is split into four main producing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific region. Segovias sits at the highest cultivation altitude, roughly 1,500-2,000 meters, and yields the top grade of SHG (Strictly High Grown) coffee.

Nicaraguan coffee is known for deep, layered flavors: chocolate and caramel sweetness, pronounced almond notes, and a bright acidity. It differs from the typically bright, fruit-forward acidity of other Central American coffees because Nicaragua's growing ecosystem enjoys a set of environmental conditions all its own. Fertile volcanic soil is widespread, and shade-grown cultivation is the norm, which together create excellent growing conditions. As a result, Nicaraguan beans are not only full-bodied but also fragrant, and they are regarded as premium by international coffee experts, steadily gaining recognition in the specialty coffee community.

Elephant Bean

Elephant Bean (Maragogype) is a giant coffee bean, three times the size of other coffee beans or even larger. Its botanical name is Maragogype, taken from the Maragogype district in Bahia State, Brazil. The taxonomic status of this giant bean was first established in that district in 1870, and it is an Arabica derivative, or hybrid variety.

It delivers rich flavors that combine bright stone-fruit acidity with an intense, spicy sweetness. Its range of taste variations includes apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness, making it truly worthy of being called an exceptional coffee bean.

Product Details

Manufacturer: FrontStreet Coffee
Ingredients: In-house roasted
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 Origin Information

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua

Region: Francisco

Altitude: 1400-1450m

Harvest Period: December to March of the following year

Processing Method: Natural processing

FrontStreet Coffee Recommendation

If you enjoy the wine-like aroma and tropical stone fruit of a natural Maragogype, Brazil offers approachable, fruit-driven contrast. FrontStreet Coffee's Brazil Cerrado Red Bourbon is a classic single-origin Brazilian bean: a red Bourbon from the well-known Cerrado region, roasted medium so it opens with rich cream, peanut, toasted bread, caramel, and hazelnut aromas. Round and smooth with almost no acidity and a faint touch of bitterness, it works just as well in a pour-over as it does in a moka pot, an espresso SOE, a siphon, or a French press.

For a sweeter, more unusual profile, try FrontStreet Coffee's Brazil Queen Estate Yellow Bourbon, grown in Mogiana near South Minas. The fertile red volcanic soil of the area lets the cherries develop a full, generous aroma. The rare Yellow Bourbon variety, a natural mutation of Red Bourbon, tastes cleaner and fruitier, showing a sugarcane-like sweetness along with fruit and chocolate notes whether you brew it as pour-over, moka pot, or home espresso.

Brazil's low-acid, balanced cup also makes it a first choice in espresso recipes, and FrontStreet Coffee's espresso blends all include Brazilian beans: the rich-crema Classic Blend, the nut-forward Specialty Blend, the balanced Black Cocoa Blend, and FrontStreet Coffee's Commercial Blend built for cafes. The Brazilian component supplies chocolate and cream aromas along with a gentle balance of sweetness, acidity, and bitterness that keeps extraction stable.