Characteristics of Nicaraguan Coffee Beans - Is Nicaraguan Coffee Good? Pour-Over Features

Introduction to Nicaraguan Coffee

FrontStreet Coffee has previously mentioned that Honduras is a coffee-producing country that is relatively unknown to those outside the industry. However, there are some coffee-producing countries that are not just obscure—you may have heard of their names, but you likely couldn't pronounce them, let alone know that they produce coffee. One such country is Nicaragua.

Nicaragua is located in Central America, bordered by the Pacific Ocean to the west and the Caribbean Sea to the east. The north-central region consists of highlands, while the eastern part is a coastal plain, forming part of the Central American volcanic belt. The eastern plains experience high temperatures and abundant rainfall, featuring a tropical maritime climate. This suitable climate provides an excellent growing environment for coffee cultivation. Nicaraguan coffee boasts superior quality and taste, ranking among the top coffee beans globally and enjoying an excellent reputation. In terms of flavor characteristics, Nicaraguan coffee has moderate acidity, mild taste, and is aromatic and delicious.

Nicaraguan coffee beans possess a wide range of flavor attributes. Some coffees have high body similar to Mexican coffee, while others exhibit bright fruit acidity like African coffees. Most coffee varieties used in Nicaragua are traditional Typica, with limited cultivation of Bourbon and Caturra varieties.

High-quality Nicaraguan coffee beans are grown in the northern and central parts of the country. Coffee is a pillar industry in Nicaragua, producing nearly 100,000 tons of coffee beans annually. Many people who have tasted Nicaraguan coffee typically find it indistinguishable from Salvadoran and Honduran coffees. It has rich aroma, smooth and delicate texture, with a slightly bitter aftertaste, reminiscent of the subtle flavors found in wine.

The harvest season in Nicaragua runs from October to December. Processing methods vary by farm; some use African drying beds, others employ natural sun-drying methods or traditional washed processing, followed by drying in patios. The widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with mild flavor, slight acidity, and good body.

Nicaraguan coffee beans are among the largest of all coffee varieties, with the Maragogipe giant beans from the Matagalpa region being particularly distinctive. Maragogipe is a variety of Typica (the original Arabica species); its trees, leaves, and fruits are significantly larger than typical Arabica varieties. It's called "elephant beans" because its volume is 2-3 times larger than regular coffee beans.

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

Nicaraguan Coffee Bean Grading by Altitude

FrontStreet Coffee: Finca El Bosque Coffee Beans

Origin: Nicaragua

Estate: Finca El Bosque

Variety: Maracaturra

Processing Method: Washed

What is Maracaturra?

Maracaturra is a hybrid variety, a cross between Maragogype (elephant beans) and Caturra. It combines the full body of the former with the sweet flavor of the latter, and is commonly found in Nicaragua.

FrontStreet Coffee Roasting Analysis

FrontStreet Coffee's roaster found that this coffee has relatively large beans with high density, so they extended the dehydration process. The heat absorption during roasting is also slower, and the Maillard reaction process is more gradual. The yellowing point occurs at 6 minutes. In the first batch, FrontStreet Coffee's roaster used a higher drop temperature, starting with 200°C bean temperature and relatively high heat, gradually increasing the heat as needed during roasting. With this approach, the coffee's dehydration time is relatively extended, with a temperature increase rate of 6-8°C every thirty seconds.

FrontStreet Coffee Roasting Recommendations

Roasting Machine: Yangjia 600g semi-direct heat

Preheat the roaster to 200°C, set airflow to 3. After 1:00, adjust heat to 140°C with unchanged airflow. The temperature returns to 1'37", maintaining heat as the bean surface turns yellow and grassy aroma completely disappears, indicating dehydration completion. Keep heat unchanged and adjust airflow to 4.

At 6'05", dehydration completes. At 9'33", ugly wrinkles and black spots appear on the bean surface, with the toast aroma clearly transitioning to coffee aroma—this can be defined as the prelude to first crack. Listen carefully for the first crack sound, which begins at 9'53". Reduce heat to 80°C and fully open airflow to 5 (adjust heat very carefully, not so low that crackling stops). Develop for 1'55" after first crack, then drop at 192.5°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee Brewing Parameters

Dripper: V60

Coffee-to-Water Ratio: 1:15

Temperature: 90°C

Grind Size: BG#5M

FrontStreet Coffee Brewing Method

Start with 30g of water for a 30-second bloom. After blooming, pour in a circular motion to 125g. Wait until the water level drops halfway, then continue pouring to 225g.

Flavor Description

When brewed with 90°C water in a V60 dripper, it exhibits flavors of citrus, orange peel, caramel, and almond.

Important Notice :

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