Nicaragua Natural Elephant Bean Pour-Over Data | How to Brew Nicaragua Natural Elephant Bean Coffee

Pour-over Nicaragua Maragogype: use 15 g of coffee at a medium grind (Fuji's ghost tooth grinder at setting 4), a V60 dripper, and 88-89°C water. First pour 30 g of water for a 27-second bloom, then pour to 105 g and pause. Wait until the water level drops halfway, then continue pouring slowly to a total of 225 g. Discard the tail section. Water-to-coffee ratio 1:15, total 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

Variety: Maragogype

Processing Station: La Tormenta Estate

Flavor Notes: Pineapple, wine-like notes, and stone fruits, with caramel and roasted nuts in the finish

Nicaragua Coffee Overview

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

Nicaraguan coffee features deep flavors with chocolate and caramel sweetness and distinct almond notes, complemented by bright acidity. Unlike the typical bright fruit acidity of Central American coffees, Nicaraguan coffee offers a different profile. Its growing environment enjoys unique natural advantages, with fertile volcanic soil throughout and shade-growing practices. These conditions produce excellent growing conditions, so Nicaraguan beans are not only rich in body but also aromatic. In the eyes of international coffee experts, Nicaraguan coffee is considered premium and is gradually gaining attention in the specialty coffee industry.

The Maragogype Variety

Maragogype, also known as Elephant Bean, is 3 times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype county in Bahia state, Brazil. In 1870, that county first established the taxonomic classification of giant coffee beans, an Arabica derivative (hybrid variety).

The flavor profile is full-bodied, featuring both bright stone fruit acidity and rich sweet spice notes. With diverse flavor changes including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness, it truly deserves to be called an exceptional coffee bean.

Product Information

Factory Name: FrontStreet Coffee
Factory Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Factory Contact: 020-38364473
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

If you like brewing large, fruit-forward beans on a V60, FrontStreet's Flower Queen is an excellent match. Its tropical strawberry, passion fruit, and jackfruit aromas, low bitterness, and juicy body suit the fast, clean extraction a V60 delivers, and its heirloom beans make for a big, aromatic cup.

For the washed, citrus-driven side of pour-over, FrontStreet's Gedingding Cooperative coffee is a reliable everyday choice: a village-level Yirgacheffe known for white florals, citrus and orange notes, and a clean, tea-like finish. It brews beautifully at a 1:15 ratio and medium-fine grind.

And for a truly delicate, floral pour-over, FrontStreet's Emerald Estate Red Label Geisha is the top of the house's line. Grown at 1,600-1,800 meters in single plots, it delivers the refined orange-blossom honey character, fine floral aromatics, and clean, layered acidity that make Panama Geisha the benchmark of the category.