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Pour-Over Brewing Recommendations for Nicaragua Storm Estate Natural Process Maragogipe Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over brewing Nicaragua Maragogipe beans. 15g coffee grounds, medium grind (Fujimont Fujiyama grinder with ghost tooth burrs setting 4), V60 dripper, water temperature 88-89°C. First pour: 30g water for 27-second bloom, then pour to 105g and pause. Wait until the coffee bed drains halfway before continuing to pour slowly until reaching 225g total weight.

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Hand-Pour Nicaragua Maragogipe

15g coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly continue pouring until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua
Region: Francisco
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Natural process
Variety: Maragogipe (Elephant Bean)
Estate: La Tormenta
Flavor Profile: Pineapple, wine-like notes, and stone fruits, with caramel and roasted nut finish

Nicaragua Coffee Regions

Nicaragua is mainly divided into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. The Segovias region has the highest growing altitude at 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Nicaraguan coffee features deep, low-toned flavors with chocolate and caramel sweetness, distinct almond notes, and bright acidity—different from the typical bright, uplifting fruit acidity found in Central American coffees. Nicaragua's coffee growing ecosystem benefits from exceptional environmental conditions, with fertile volcanic soil throughout and shade-growing practices that establish excellent growth conditions. This makes Nicaraguan beans not only rich in body but also aromatic, considered premium by international coffee experts and gradually gaining recognition in the specialty coffee world.

About Maragogipe (Elephant Bean)

The Maragogipe, also known as Elephant Bean, is 3 times larger or more than other coffee beans. Its taxonomic name is Maragogipe, originating from the Maragogipe municipality in Bahia state, Brazil. In 1870, this region first established the taxonomic classification of this giant coffee bean, which is an Arabica derivative (hybrid variety).

The flavor is full-bodied, featuring both bright stone fruit acidity and rich spice sweetness, with diverse taste changes including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. Truly an exceptional coffee bean!