Nicaragua Natural Maragogipe Characteristics and Brewing Methods

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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.

Nicaraguan coffee features deep flavors with chocolate and caramel sweetness, distinct almond notes, and bright acidity. Unlike the typical bright, uplifting fruit acidity found in Central American coffees, Nicaragua's coffee-growing ecosystem boasts unique environmental advantages. With fertile volcanic soil throughout and shade-growing cultivation methods, excellent growing conditions are established. This makes Nicaraguan beans not only rich in body but also aromatic, considered premium by international coffee experts and gradually gaining attention in the specialty coffee world.

Maragogype - Elephant Bean

The Elephant Bean, also known as Maragogype, is three times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from 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).

It offers full-bodied flavor with both bright stone fruit acidity and rich spicy sweetness. Diverse taste variations include apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness—truly an exceptional coffee bean!

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
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-pour Nicaraguan Maragogype: Use 15g of coffee, medium grind (Fuji Royal's burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, total extraction time 2:00.

La Torrema FRANCISCO IRENE OLIVERA Maragogype Natural

Country: Nicaragua
Region: Francisco
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Natural processing
Variety: Maragogype (Elephant Bean)
Processing Station: La Tormenta Estate
Flavor Notes: Pineapple, wine-like notes, and stone fruits, with caramel and roasted nuts in the aftertaste

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473