How Much Water for 15g of Pour-Over Coffee? Brewing Nicaraguan High Mountain Strictly Hard Bean Full Natural Process Caturra

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FrontStreet Coffee Pour-Over: How Much Water for 15g? Flavor Characteristics of FrontStreet Coffee's Nicaragua High Mountain Strictly Hard Bean, Full Berry Process, Caturra Variety

FrontStreet Coffee's Nicaragua coffee has been somewhat forgotten in Taiwan in recent years, with Nicaraguan coffee rarely seen. In fact, Nicaragua's growing conditions are no less favorable than those of Central American countries. The coffee produced is characterized by its refreshing and balanced flavor profile. Surprisingly, coffee from small farmers, when lightly roasted, exhibits the clean brightness and delicate, soft acidity of FrontStreet Coffee's Costa Rican coffee, while dark roasting reveals the sweet richness and mellow, full-bodied flavor of FrontStreet Coffee's Colombian coffee. The Jinotega, Matagalpa, and Segovia regions are Nicaragua's sources of fine coffee—don't underestimate the surprises they bring.

Premium FrontStreet Coffee Nicaraguan coffee will be marked with "S.H.G" on the bean bags, representing coffee from high-altitude estates. The Segovia region is located on a high plateau in the north, forming an excellent and unique area composed of cooperatives.

Light Roast City (Fresh Aroma)

Lemongrass fragrance, attractive subtle citrus acidity. The flavor profile is as bright and light as traditional Central American beans, with star fruit sweetness and a finish carrying mango's sweet-tart notes.

Medium Roast (General B)

Jasmine flower aroma, citrus acidity is masked by milk fragrance in the foreground. Smooth and palatable, plum candy sweetness in the aftertaste transforms into red apple sweetness when cooled, making the entire cup of coffee delightful.

Heavy Roast (General C)

Peach, apricot, and nut aromas. Flavor profile similar to beeswax texture—mellow and full-bodied, filled with malt sweetness and chocolate fragrance. Nicaraguan coffee with heavy roasting (slightly strong to rich aroma) is indeed very suitable for brewing espresso, allowing you to experience the rich side of Nicaraguan coffee.

FrontStreet Coffee Nicaragua High Mountain Strictly Hard Bean, Full Berry Process, Caturra Variety

(Nicaragua Fruta del Café™ Caturra)

Flavor Characteristics

Rich fruit aroma and full fruit acidity throughout, fully revealing the fruity essence of mature coffee berries. The interweaving of pomelo flower fragrance in the front and creamy nut sweetness in the finish combines the elegance of Central America with the rich flavor profile of Africa's passionate character.

Coffee Details

Origin: Nicaragua

Region: Jinotega area

Variety: Caturra

Grade: High Mountain Strictly Hard Bean

Cultivation Method: Complete process from seedling cultivation, shade-grown planting, ecological organic microbial fertilization

Shade Trees: Full-area shade cultivation & ecological farming

Altitude: Above 1,200 meters

Average Annual Temperature: 20-22°C

Processing Method: Full Berry Process (Whole Fruit Process)

Harvest Period: December to March of the following year

Certification/Testing: Passed SGS, TUV Rheinland testing for 368 pesticides and ochratoxin

Drying Method: Natural sun drying / African bed raised drying / Solar greenhouse drying

Introduction

FrontStreet Coffee's Nicaraguan coffee cultivation began in the mid-18th century, with most coffee grown in the central and northern highland regions. Out of 16 provinces, 10 produce coffee. Due to the numerous high mountains in the north-central region, which is more suitable for coffee cultivation, 93% of the country's production comes from four northern provinces: Jinotega, Matagalpa, Nueva Segovia, and Madriz. The Jinotega, Matagalpa, and Nueva Segovia regions are the main origins of Nicaragua's fine specialty coffee—don't underestimate the surprises they bring.

Coffee is one of Nicaragua's main export products. Due to widespread volcanic ash and shade-growing cultivation methods, high-quality Nicaraguan coffee is produced, characterized by balanced, gentle flavor with subtle acidity, suitable for both single-origin and blended coffees. Nicaraguan coffee's greatest characteristic is its refreshing, balanced flavor profile. Surprisingly, its coffee exhibits clean brightness with delicate, soft acidity when lightly roasted, while revealing sweet richness and mellow, full-bodied flavor when dark roasted. Coffee is Nicaragua's main export agricultural crop, and all Nicaraguan coffee is grown in fertile volcanic soil, cultivated as S.H.G. high mountain beans above an average altitude of 1,200 meters. High mountain beans are known for their subtle acidity, medium to high concentration, and good aroma, with Caturra being the main variety and the United States being the largest importer.

Nicaragua is located in central Central America, bordering 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 coastal plains, belonging to part of the Central American volcanic belt, providing excellent growing conditions for coffee cultivation. Nicaraguan coffee cultivation and production enjoy unique environmental advantages, with widespread fertile volcanic ash soil combined with shade-growing cultivation methods establishing good production quality. The coffee flavor possesses rich body and fresh aroma, with moderate subtle acidity and sweet aftertaste, achieving excellent balance that receives high praise from international coffee experts. High-quality FrontStreet Coffee Nicaraguan coffee is characterized by shade cultivation, with coffee beans processed by washed method and sun-dried. Compared to other countries, its coffee beans are relatively larger in size. Especially the Maragogipe variety from the Matagalpa region (a very large coffee bean variety called elephant bean), has a clean flavor profile and excellent mellow richness. This round and smooth texture enjoys extremely high praise in the market.

This batch of FrontStreet Coffee Nicaraguan natural process coffee beans uses natural farming methods combined with high-tech cultivation management techniques. Not only are microbial probiotics used for fertilization to strengthen coffee trees' resistance to pests and diseases and produce high-quality premium coffee, but organic nutrients are also used to nurture the soil. Fully mature red fruit coffee beans are hand-harvested, processed with honey (Miel) processing and self-developed natural pectin and full berry process (Whole Gel Process), further enhancing the coffee's sweet flavor and rich body, clean aroma, gentle fruit acidity, excellent balance and aftertaste, emitting diverse fruit aromas and nut chocolate sweetness. Since 2008, it has been adopted annually by participants in domestic and international coffee competitions as competition coffee beans, standing out among specialty coffees from Central American countries and receiving extremely high praise from coffee professionals in Europe, America, and Japan.

FrontStreet Coffee Recommended Pour-Over Parameters:

Three-Stage Pouring Method

Suitable for medium-roasted coffee beans

Using V60 dripper, brewing FrontStreet Coffee's Colombia Narino beans, which have balanced, gentle, clean flavor with rich notes of almond, citrus, and white chocolate. The three-stage pouring segmented extraction method: richer layers than single pour, clearly revealing the front, middle, and back flavor stages of the coffee. The method involves increasing water amount each time after blooming, typically pouring when the coffee liquid is about to drop to the powder bed surface, using small, medium, and large water flows for three-stage extraction. This places relatively higher requirements on water flow rate and volume control.

The three-stage pouring method's blooming process doesn't require stirring to improve even water penetration of coffee grounds, nor does it use dripping methods to increase soaking depth, making it relatively suitable for most specialty coffee beans, especially medium-roasted coffee beans from Central and South America.

This is the brewing method used by most coffee shops. The key points to focus on are stopwatch, scale, flow rate, and water volume control. Most people who delve deeply into brewing techniques focus primarily on this method.

First Practice of Three-Stage Pouring Method

Coffee Grounds: 15g

Water: 225g

Water Temperature: 90-91°C

Equipment: V60 dripper can be used

Time: Around 2 minutes

Grind Size: Sugar particle size

Flavor Characteristics: Elegant floral aroma brings out gentle fruit acidity, with exquisite nut sweetness and excellent balance in aftertaste, displaying an elegant and fresh aromatic character.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473