Nicaragua Natural Elephant Bean Pour-Over Data | How to Brew Nicaragua Natural Elephant Bean Coffee
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Pour-over Nicaragua Maragogype: 15g of coffee, medium grind (using Fuji's ghost tooth grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. 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 major regions: Segovias, Matagalpa/Jinotega, Boaco, 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, caramel sweetness, and distinct almond notes, complemented by bright acidity. Unlike the typical bright fruit acidity found in Central American coffees, Nicaraguan coffee offers a different profile. Nicaragua's coffee cultivation environment enjoys unique natural advantages, with fertile volcanic soil throughout and shade-growing practices. These conditions establish excellent growing conditions, making Nicaraguan beans not only rich in body but also aromatic. In the eyes of international coffee experts, Nicaraguan coffee is considered premium and 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, this county first established the taxonomic classification of giant coffee beans, which is 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
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Professional barista exchange - please follow Cafe Workshop (WeChat public account cafe_style) To prevent sudden rainfall at night, thick plastic sheeting is used for wrapping. This allows red cherries to ferment and dehydrate at relatively low temperatures. After 18 days of natural processing, when the moisture content of the raw coffee beans drops to around 13%, the natural processing is stopped, and they are packed into burlap bags and stored at 12-22°C with 40-50% humidity
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Professional barista exchange Please follow Coffee Workshop (WeChat public account cafe_style) Elephant bean, giant coffee bean (Elephant bean), it 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
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