Is Nicaraguan Natural Maragogipe Coffee Delicious? How to Make Nicaraguan Coffee
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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 (Elephant Bean)
Processing Plant: La Tormenta Estate
Flavor: Pineapple, wine notes, and stone fruits, with caramel and roasted nut finish
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 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, distinct almond notes, and bright acidity—different from the typically bright, fruity acidic profile common in Central American coffees. Nicaragua's coffee growing environment offers unique advantages, with fertile volcanic soil throughout and shade-growing cultivation methods that establish excellent growing conditions. This makes Nicaraguan beans not only rich in body but also fragrant, regarded as premium by international coffee connoisseurs and gradually gaining recognition in the specialty coffee community.
Maragogype (Elephant Bean)
The Maragogype, also known as 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. In 1870, this giant coffee bean was first established taxonomically in that county, making it 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 deserving of its reputation as an exceptional coffee bean!
Product Information
Manufacturer: FrontStreet Coffee (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 Recommendations
Hand-pour Nicaraguan Maragogype: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27-second 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 1:15, extraction time 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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