How Much Does Nicaragua Natural Maragogipe Cost Nicaragua Natural Maragogipe Coffee Price

La Tormenta Francisco Irene Olivera Maragogype - Natural

Country: Nicaragua

Region: Francisco

Altitude: 1400-1450m

Harvest Period: December to March of the following year

Processing Method: Natural

Variety: Maragogype

Processing Plant: La Tormenta Estate

Flavor: pineapple, wine aroma, and stone fruits, with caramel and roasted nuts in the aftertaste

Nicaragua Coffee at a Glance

Nicaragua is divided into four major coffee-growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. Segovias sits at the highest cultivation altitude, around 1500-2000 meters, and produces the highest grade, SHG (Strictly High Grown).

Nicaraguan coffee leans deep and low-toned, with chocolate and caramel sweetness, prominent almond notes, and a bright acidity that sets it apart from the typical fruit-forward brightness of other Central American coffees. The growing ecosystem here benefits from unique conditions: fertile volcanic soil throughout and shade-grown cultivation. Together these establish excellent growing conditions, so Nicaraguan beans are not only full-bodied but also highly aromatic. International coffee connoisseurs regard them as premium quality, and they are steadily gaining recognition across the specialty coffee industry.

The Maragogype Variety

Maragogype, also known as the Elephant Bean, runs three times the size of ordinary coffee beans or larger. Its name comes from Maragogype county in the Brazilian state of Bahia, where this giant bean was first classified in 1870. It is an Arabica derivative (a natural hybrid variety).

The cup is full-bodied, combining bright stone-fruit acidity with rich spice sweetness. It shows a remarkably diverse range of flavors — apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness — truly worthy of being called an exceptional coffee bean!

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: In-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 Recommendations

For pour-over Nicaraguan Maragogype, use 15g of coffee at a medium grind (setting 4 on the Fuji ghost-tooth burr grinder) in a V60 dripper with water at 88-89°C. First pour 30g of water and let the bed bloom for 27 seconds. Continue pouring until you reach 105g, then pause. Once the water level in the coffee bed drops to half, pour slowly until you reach 225g, skipping the final tail section. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

FrontStreet Coffee Recommendation

Big-bean naturals like this Nicaraguan Maragogype pair beautifully with a balanced, medium-roast profile — exactly what FrontStreet Coffee delivers across its Brazil lineup. The half-washed (pulped natural) Cerrado Red Bourbon is a classic single origin: at medium roast it opens with rich notes of cream and peanut, toast, caramel, and hazelnut, round on the palate with only a gentle bitterness and a whisper of acidity.

For something fruitier, try the Queen Estate Yellow Bourbon from the Mogiana region, a rare mutation of Red Bourbon grown in fertile red volcanic soil. It offers a clean sugarcane sweetness you will not find from other origins, alongside fruit and chocolate notes — a lovely contrast to the pineapple and stone-fruit character of a natural Maragogype.