Introduction to Nicaragua Sun-Dried Elephant Bean Coffee Growing Regions - How to Brew Nicaraguan Coffee

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Nicaragua Coffee Overview

Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and Pacific Coast. The Segovias region has the highest cultivation altitude at approximately 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Nicaraguan coffee features deep, rich flavors with chocolate and caramel sweetness, distinct almond notes, and bright acidity. Unlike the typical bright, fruity acidity common in Central American coffees, Nicaragua has a unique profile. The country's coffee cultivation ecosystem benefits from exceptional natural 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 quality by international coffee experts and gradually gaining recognition in the specialty coffee world.

Elephant Bean (Maragogype)

The Elephant Bean, also known as Maragogype, is 3 times larger or more than other coffee beans. Its taxonomic name is Maragogype, originating from the Maragogype county in Bahia state, Brazil. In 1870, this giant coffee bean was first established taxonomically in that county as an Arabica derivative (hybrid variety).

It offers full-bodied flavor with both bright stone fruit acidity and rich spice sweetness, featuring diverse taste variations including apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness—truly an exceptional coffee bean!

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Front 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 Instructions

Hand-pour Nicaraguan Elephant Bean: Use 15g of coffee, medium grind (Fujii burr 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 slowly pour until reaching 225g total. Avoid the tail section. 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: Elephant Bean (Maragogype)
Processing mill: La Tormenta Estate
Flavor profile: Pineapple, wine-like notes, and stone fruits, with caramel and roasted nuts in the finish

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473