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Nicaragua Natural Maragogipe Flavor Profile Nicaragua Elephant Bean Coffee Varieties and Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange follow Coffee Workshop (WeChat official account cafe_style) Pour-over Nicaragua Maragogipe. 15g coffee grounds, medium grind (Fuji hand mill with burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour with 30g water, bloom for 27 seconds, pour until 105g then pause, wait until the bed level drops to half before continuing, slowly pour until reaching 225g, tail

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Hand-poured Nicaragua Maragogype. 15g of coffee grounds, medium grind (Fuji Ghost Tooth Blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. 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 processing

Variety: Maragogype

Processing Station: La Tormenta Estate

Flavor: Pineapple, wine-like notes, and stone fruits, with a finish of caramel and roasted nuts

Nicaragua Coffee Overview

Nicaragua is mainly divided into four major producing 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, upward-fruit acidity characteristic of Central American coffees. Nicaragua's coffee-growing environment benefits from unique conditions, with fertile volcanic soil throughout and shaded cultivation methods, establishing excellent growing conditions. This makes Nicaraguan beans not only rich in body but also aromatic, regarded as premium by international coffee experts and gradually gaining recognition in the specialty coffee world.

Maragogype Variety

Maragogype, also known as Elephant Bean, is 3 times or more 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 status of giant coffee beans. It is an Arabica-derived variety (hybrid).

The flavor is full-bodied, featuring both bright stone fruit acidity and rich spice sweetness, with diverse taste variations including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. Truly deserving of being called an exceptional coffee bean!