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The Story and Legend of Nicaragua Storm Estate Natural Process Elephant Bean Specialty Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style). Elephant Bean, also known as Elephant bean, is 3 times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from Maragogype county in Bahia state, Brazil, where the giant coffee bean was first established in 1870.

Introduction to Elephant Bean Coffee

Elephant Bean, also known as Maragogype, is a giant coffee bean that is three times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype county in Bahia state, Brazil. In 1870, this county first established the taxonomic status of the giant coffee bean, which is an Arabica derivative (hybrid variety).

Pour-over Brewing Method

Pour-over Nicaragua Elephant Bean: 15g of coffee grounds, medium grind (Fuji ghost tooth blade grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 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 of the following year

Processing Method: Natural processing

Variety: Elephant Bean

Processing Plant: La Tormenta Estate

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

Nicaragua Coffee Regions

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

Unique Characteristics of Nicaragua Coffee

Nicaragua coffee has deep flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity. Unlike the typical bright fruit acidity found in Central American coffees, Nicaragua has a distinct profile. The coffee growing ecosystem in Nicaragua enjoys unique environmental advantages, with fertile volcanic soil throughout and shade-growing methods that establish excellent growing conditions. This makes Nicaragua beans not only rich in body but also have delicate aromas, considered premium by international coffee experts and gradually gaining attention in the specialty coffee world.

Flavor Experience

Full-flavored with both bright stone fruit acidity and rich spice sweetness, featuring diverse taste variations including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. Truly deserving of being called an exceptional coffee bean!