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How Nicaraguan Natural Process Elephant Beans Are Made & Nicaragua Coffee Bean Grading

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Nicaraguan elephant beans. 15g coffee, medium grind (Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait for the coffee bed to drop to half level before continuing pour, slowly pour until reaching 225g, end

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Hand-Poured Nicaragua Maragogipe

15g of coffee grounds, medium grind (Fujiyama ghost teeth blade #4), V60 dripper, water temperature 88-89°C. First pour: 30g of water for 27 seconds pre-infusion. Pour to 105g, wait until the water level drops to half, then continue slow pouring until reaching 225g. Avoid the tail section. Water-to-coffee ratio: 1:15. Total extraction time: 2:00.

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: Maragogipe (Elephant Bean)

Processing Plant: La Tormenta Estate

Flavor Notes: Pineapple, wine aroma, and stone fruits, with caramel and roasted nuts in the finish

Nicaragua Coffee Overview

Nicaragua is primarily divided into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast region. The Segovias region has the highest growing altitude, ranging from 1,500 to 2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Nicaraguan coffee typically features deep, rich flavors with chocolate and caramel sweetness, prominent almond notes, and bright acidity. Unlike the characteristic bright, fruity acidity common in Central American coffees, Nicaragua offers a distinct profile. The country's unique coffee-growing ecosystem, with fertile volcanic soil and shade-grown cultivation methods, creates excellent growing conditions. This results in Nicaraguan beans that possess both rich body and clean, aromatic qualities, considered premium by international coffee experts and gradually gaining recognition in the specialty coffee community.

Maragogipe (Elephant Bean)

Maragogipe, also known as Elephant Bean, is three times larger or more than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype district in Bahia state, Brazil. In 1870, this district first established the taxonomic classification of this giant coffee bean as an Arabica derivative (hybrid variety).

The flavor profile 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 its reputation as an exceptional coffee bean!