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Nicaragua Natural Process Elephant Bean Proper Brewing Guide Nicaragua Elephant Bean Coffee Price

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange Follow Coffee Workshop (WeChat official account: cafe_style) Elephant Bean, also known as the giant coffee bean (Elephant bean), is 3 times or even larger than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype county in Bahia state, Brazil, where the giant coffee bean was first established in 1870

Introduction to Elephant Bean Coffee

Elephant Bean, also known as Maragogype, is a giant coffee bean that 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 giant coffee beans, which is an Arabica derivative (hybrid variety).

Flavor Profile

It offers a full-bodied flavor with both bright stone fruit acidity and rich spice sweetness. The diverse taste variations include apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness, truly making it 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 Instructions

Hand-pour Nicaragua Elephant Bean: Use 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Detailed Coffee Information

Name: 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: Elephant Bean (Maragogype)

Processing Mill: La Tormenta Estate

Flavor Notes: Pineapple, wine aroma, 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 around 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Nicaragua Coffee Characteristics

Nicaraguan coffee features deep, low-toned flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity—different from the typically bright, uplifting fruit acidity found in Central American coffees. Nicaragua's coffee cultivation environment offers unique advantages, with fertile volcanic soil throughout and shade-growing practices, 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 community.