How Much Does Nicaragua Natural Maragogipe Cost Nicaragua Natural Maragogipe Coffee Price
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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 processing
Variety: Maragogype
Processing Plant: La Tormenta Estate
Flavor: Pineapple, wine aroma, and stone fruits, with caramel and roasted nuts in the aftertaste
Nicaragua Coffee Overview
Nicaragua is mainly divided into four major coffee-growing 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, low-toned flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity. This differs from the typical bright, fruit-forward acidity found in Central American coffees. Nicaragua's coffee-growing ecosystem benefits from unique environmental conditions, with fertile volcanic soil throughout and shade-grown cultivation methods. These factors establish excellent growing conditions, making Nicaraguan beans not only rich in body but also aromatic. In the eyes of international coffee connoisseurs, they are considered premium quality and gradually gaining attention in the specialty coffee industry.
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 Maragogype county in Bahia state, Brazil. In 1870, the taxonomic status of this giant coffee bean was first established in this county. It is an Arabica derivative (hybrid variety).
The flavor is full-bodied, featuring both bright stone fruit acidity and rich spice sweetness. It offers diverse taste variations including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. Truly worthy of being called an exceptional coffee bean!
Product Information
Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou
Contact: 020-38364473
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 grounds with medium grinding (using Fuji's demon teeth burr grinder at setting 4), V60 dripper, water temperature at 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then pause. Wait until the water level drops to half in the coffee bed, then slowly continue pouring until reaching 225g. Avoid the final tail section. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.
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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Nicaragua Natural Maragogipe Characteristics and Brewing Methods
Professional barista exchange community - follow Coffee Workshop (WeChat official account: cafe_style). Nicaragua is primarily divided into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and Pacific Coast. The Segovias region boasts the highest cultivation altitude at approximately 1,500-2,000 meters above sea level, producing premium
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Guatemala Inuhé Pour-Over Brewing Data | How to Brew Guatemala Inuhé Coffee
Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Inuhé coffee. 15g coffee grounds, medium grind (Fujisan鬼齿刀 grind 4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait until water level drops halfway then continue pouring, slowly pour until 225g total, avoid the tail section
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