Nicaragua Storm Estate Natural Process Elephant Bean Specialty Coffee: Flavor Profile, Origin, and Brewing Parameters

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Processing Plant: Storm Estate

Flavor Profile

Pineapple, wine notes, and stone fruits, with a caramel and roasted nut finish

Nicaragua Coffee Overview

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

Nicaraguan coffee features deep flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity—distinct from the typically bright, fruity acidity found in Central American coffees. Nicaragua's coffee-growing ecosystem benefits from unique environmental conditions, with fertile volcanic soil prevalent throughout and shade-grown cultivation methods that establish excellent growing conditions. This enables Nicaraguan beans to possess both rich body and clean flavors, regarded as premium by international coffee connoisseurs and gradually gaining recognition in the specialty coffee community.

Maragogype: The Elephant Bean

The Elephant Bean is 3 times or more larger than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype district in Bahia state, Brazil. In 1870, this district 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 variations including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness—truly deserving of its reputation as an exceptional bean!

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Nicaragua
Roast Level: Medium roast

Brewing Instructions

Hand-pour Nicaraguan Maragogype: Use 15g of coffee ground to medium fineness (using Fuji grinder with ghost tooth burrs at setting 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 total. Avoid the tail end. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

Detailed Origin Information

La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua
Region: Francisco
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Natural process
Variety: Maragogype (Elephant Bean)

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473