How Much Water to Use for Pour-Over 15g Nicaragua? Flavor Profile and Taste of Nicaragua Finca Naranjo? Pour-Over

Pour-over Nicaragua: Water Ratio and Flavor Profile

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Nicaragua Orange Fruit Farm Estate Information

Country of Origin: Nicaragua

Region: Nueva Segovia

Estate Name: Finca El Naranjo Dipilto

Processing Method: Natural Process

Variety: Caturra

Altitude: 1,600 meters

Finca El Naranjo Dipilto in Nicaragua is located in Dipilto, Nueva Segovia, with convenient transportation near the Pan-American Highway riverside. Surrounded by pine forests, it enjoys an excellent microclimate environment. The processing plant is situated in the Campana wetland area, which also gathers processing plants from many coffee farmers.

Natural Processing Method - Unique Special Processing Steps

Ultimate Three-Stage Bean Selection

The estate owner, drawing from years of rich experience, manually harvests ripe red fruits. The harvested fruits undergo three strict selections to pick out solid, mature, and full red fruits, which are then naturally sun-dried. The entire process is "completely" water-free, ensuring no loss of fruit sweetness.

The Luis Emilio Valladarez family has five members and owns many estates of varying sizes. In 2006, they first participated in Nicaragua's Cup of Excellence (COE) competition with El Suyatal. By 2016, they won the championship with Finca El Naranjo Dipilto.

This Orange Fruit Estate is located in Dipilto city in the Nueva Segovia region, near the Pan-American Highway. This place has a microclimate, surrounded by pine trees, and is adjacent to the La Campana Ecological Reserve. 24 years ago, Luis Emilio Valladarez bought this small pine forest land and began planting coffee. The land area was only 22 hectares, with a small water processing plant established.

The estate owner now has seven estates: Finca El Naranjo Dipilto, Finca Buenos Aires, Finca El Carmen, Finca Ojo de Agua, Finca La Laguna, Finca El Suyatal, and Finca San Salvador. In the Nicaragua coffee industry, they win awards every year in the Cup of Excellence (COE) competition, making them a coffee plantation with very strong coffee cultivation capabilities.

The Luis Emilio Valladarez family also has another estate, Finca Buenos Aires, which has a 60-year history and is owned by the Luis Emilio Valladarez family. It is located in northern Nicaragua's Dipilto mountains, only 10 kilometers from the Honduras border.

Coffee varieties cultivated include Caturra, Maracaturra, Villa Sarchi, Java, Yellow Catuai, and Maragogype. The estate was established in the 1950s and has over 60 years of coffee cultivation experience. Now with 45 hectares of cultivation area, five family members work together to manage the estate.

Using natural farming methods combined with cultivation management techniques, they not only produce high-quality premium coffee but also use completely manual harvesting of mature red fruit coffee beans. Their coffee features sweet flavor and rich body, clean aroma, gentle fruit acidity, and excellent balanced aftertaste, emitting diverse fruit aromas and nut chocolate sweetness.

Both Finca El Naranjo Dipilto and Finca Buenos Aires won the Nicaragua Cup of Excellence (COE) championship in 2015 and 2016. Today, we have the opportunity to taste the 2016 COE champion Orange Fruit Estate's Maragogype natural process coffee, which has been unanimously affirmed by expert cupping for its outstanding quality.

Nicaragua is one of the major coffee-producing countries, producing high-quality coffee. Nicaragua is mainly divided into four major coffee-producing regions: Nueva Segovias, Matagalpa/Jinotega, Boaco, and Pacific Coast.

The cultivation altitude is highest in the Nueva Segovia region, around 1,450 to 1,600 meters, producing the highest grade S.H.B. (Strictly Hard Beans) coffee. The widespread volcanic ash soil and shade cultivation methods produce high-quality Nicaraguan coffee with gentle flavors. Nicaraguan coffee beans are among the largest of all coffee beans, with Maragogype giant elephant beans being the most distinctive.

Maragogype beans are larger than regular coffee beans, generally called elephant beans, and have unique special aromas and rounded mouthfeel.

FrontStreet Coffee Recommends Pour-over Data:

Three-Stage Pouring Method

Suitable for medium-roasted coffee beans

Using V60 dripper, the brewed coffee beans are Colombian Narino, with balanced, gentle, and clean flavors, featuring rich notes of almond, citrus, and white chocolate. The three-stage pouring segmented extraction method provides richer layers than single-pour flow, clearly defining the front, middle, and back flavor profiles. The method involves increasing water amount each time after blooming, typically pouring when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction. This requires relatively high control over water flow rate and volume.

The blooming process of the three-stage pouring method doesn't require stirring to improve the evenness of coffee powder water absorption, nor does it need drip methods to increase infiltration 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 deep into brewing will master this method.

First Practice with Three-Stage Pouring Method - Water Ratio 1:15

Coffee Powder: 15g
Water: 235g

Water Temperature: 90-91°C

Time: Around 2 minutes

Grind Size: Sugar particle size

Important Notice :

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