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Nicaraguan Sun-Dried Elephant Bean Flavor Profile Nicaraguan Sun-Dried Elephant Bean Coffee Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, 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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Elephant Bean: The Marvelous Maragogype

Elephant beans, also known as giant coffee beans, are three times or even larger than other coffee beans. Their taxonomic name is Maragogype, originating from the Maragogype county in Bahia state, Brazil. In 1870, the taxonomic status of giant coffee beans was first established in this county, making it an Arabica derivative (hybrid variety).

Flavor Profile

Full-bodied flavor with both bright, stone fruit acidity and rich spice sweetness. Apricot, vanilla, mint chocolate, pineapple, citrus, caramel sweetness, and diverse taste variations make it truly an exceptional bean!

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Nicaragua
Roast degree: Medium roast

Brewing Method

Hand-poured Nicaragua Elephant Bean: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #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 to half before continuing to pour slowly until reaching 225g. Avoid 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: Elephant Bean (Maragogype)
Processing Mill: La Tormenta Estate
Flavor: Pineapple, wine-like notes, 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 the Pacific Coast. The Segovias region has the highest cultivation altitude at 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Distinctive Characteristics

Nicaraguan coffee features deep, low-toned flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity—different from the typically bright, fruit-forward acidity common in Central American coffees. Nicaragua's coffee-growing ecosystem enjoys unique advantages with fertile volcanic soil throughout and shade-grown cultivation methods, establishing excellent growing conditions. This makes Nicaraguan beans not only rich in body but also possess clean, aromatic flavors, regarded as premium by international coffee experts and gradually gaining recognition in the specialty coffee community.