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

Hand-Pour Nicaragua Maragogipe

15g of coffee grounds, medium grind (Fuji ghost tooth blade #4), V60 dripper, water at 88-89°C. First pour 30g of water for a 27-second pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly continue pouring until you reach 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 a caramel and roasted nut finish

Nicaragua Coffee Regions

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

Nicaraguan coffee shows deep, low-toned flavors with chocolate and caramel sweetness, distinct almond notes, and bright acidity, different from the typically bright, uplifting fruit acidity of Central American coffees. Nicaragua's growing ecosystem benefits from exceptional conditions, with fertile volcanic soil throughout and shade-growing practices, which makes its beans not only rich in body but also aromatic. International coffee experts consider them premium, and they are gradually gaining recognition in the specialty world.

About Maragogipe (Elephant Bean)

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

The flavor is full-bodied, with both bright stone-fruit acidity and rich spice sweetness, and diverse shifts that include apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. Truly an exceptional coffee bean.

Product Information

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

FrontStreet Coffee Recommendation

This Nicaraguan Maragogipe is a natural-process bean with pineapple, wine-like, and stone-fruit notes, and FrontStreet has a few single-origins that shine the same way through a V60. The FrontStreet Ethiopia Flower Queen is a fine match: its hallmark is an extremely prominent tropical-fruit aroma, often showing strawberry, passion fruit, jackfruit, and even lychee, with obvious sweetness and very low bitterness. Smooth and juicy on the palate, it is the coffee many drinkers call the one that doesn't taste like coffee.

If you like the fruit and ferment character here but want something sweeter and more delicate, try the FrontStreet Strawberry Candy. It blends a Costa Rican honey process with Panama Geisha, so the cup carries both fine florals and sweet fruit. It is not only good for pour-over but also suited to moka pot, espresso machine, and a refreshing iced cold brew.

And if you enjoy a bright, clean fruit acidity, the FrontStreet Kenya Small Tomato is worth brewing. A Kenyan washed single-origin from the Nyeri region, grown at 1,550-1,750 meters from the classic SL28 and SL34 varieties, it is a bright, complex cup: cherry tomato and dried-plum flavors, a vivid, solid acidity like fresh juice, a sweet mid-palate with pear and black plum, and a clean, long finish of yellow sugar and light green tea.