How Much Water for 15g Pour-Over Coffee? How to Brew Nicaragua Giant Washed Elephant Bean? Nicaragua

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How much water for 15g pour-over coffee? How to brew Nicaragua Giant Washed Elephant Bean? What are the flavors of Nicaragua Giant Beans?

Grown in the high mountain clouds of Nicaragua, Maragogype coffee is a giant bean variety of Typica, about 2-3 times larger than regular Arabica beans, with the lowest caffeine content. Planted in fertile volcanic soil, the coffee trees thrive in a cool, humid environment. Combined with shade-growing methods, this creates more flavorful coffee beans.

Nicaragua Giant Washed Elephant Bean (Maragogype) - also known as Cuban Blue Mountain or Large Blue Mountain

(Nicaragua Buenos Aires Maragogype Washed)

Region: Nueva Segovia area

Estate: Buenos Aires Estate

Variety: MARABELLA® Maragogype (Elephant Bean)

Grade: European Standard Strictly Hard Bean (SHB EP)

Cultivation Method: Full process from seedling, shade-grown cultivation, ecological organic microbial fertilization, planting shade trees, entire area shade-grown & ecological cultivation

Altitude: Average 1500 meters above sea level, annual temperature: 20-22°C

Processing Method: Washed processing

Harvest Period: December to March of the following year

Processing Method: Washed method + special mucilage berry processing method

Drying Method: Natural sun-drying (using African raised beds for ground-level sunlight drying)

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

Roast Level: Medium Roast "Light Medium Roast"

Flavor Characteristics: Elegant floral notes bring soft fruit acidity, with exquisite drupe sweetness and an excellent balance of aftertaste, displaying a refined and fragrant character.

Award Records:

2016 Nicaragua Regional Competition Champion (Café Finos de Nicaragua 2016 – 1st Place)

2015 Nicaragua Cup of Excellence (COE) Champion

2014 Nicaragua Cup of Excellence (COE) 14th Place

2009 Nicaragua Cup of Excellence (COE) 14th Place

2008 Nicaragua Cup of Excellence (COE) 14th Place

Introduction:

Nicaragua is located in central 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 region is coastal plains, forming part of the Central American volcanic belt, which provides excellent growing conditions for coffee cultivation. Nicaragua coffee production enjoys unique environmental advantages, with widespread fertile volcanic ash soil and shade-growing methods, establishing excellent production quality. Nicaraguan coffee features rich body and fragrant aroma, with moderate light acidity and excellent balance of sweet aftertaste, receiving high praise from international coffee connoisseurs. High-quality Nicaraguan coffee is characterized by shade-grown cultivation, with coffee beans processed using the washed method and sun-dried. Compared to other countries, Nicaraguan coffee beans are relatively larger in size. Especially the Maragogype variety produced in the Matagalpa region—a very large coffee bean variety known as elephant beans—has a clean taste and excellent mellow richness. This round and smooth texture has received extremely high market evaluation.

This batch of coffee beans uses natural farming methods combined with high-tech cultivation management techniques. Not only are microbial probiotics used for fertilization to strengthen the coffee trees' disease and pest resistance for producing high-quality premium coffee, but organic nutrients are also used to nurture the soil. Fully ripe red coffee berries are hand-harvested, processed using honey (Miel) processing and self-developed natural mucilage and whole berry processing (Whole Gel Process), which further enhances the coffee's sweet flavor and rich body, clean aroma, gentle fruit acidity, and excellent balanced aftertaste, emitting diverse fruit aromas and drupe chocolate sweetness. Since 2008, it has been selected year after year by participants in domestic and international coffee competitions as competition coffee beans, standing out among specialty coffees from Central American countries, and receiving high praise from coffee professionals in European, American, and Japanese markets.

FrontStreet Coffee Recommended Pour-Over Parameters:

Extraction Time: 2.5 minutes +

Bean Amount: 15g

Water-to-Coffee Ratio: 1:15

Water Temperature: 90-91°C

Extraction Amount: 225g, three-stage: 30-125-225g

Dark roast has higher visual effect than light roast, but this doesn't mean it's not suitable for light roast.

Brewing Technique:

1. The key is in the bloom stage. Use an appropriate amount of water for blooming, ensuring the water amount completely wets all the coffee grounds. Maintain pouring only at the center point from beginning to end, don't pour high or low. The key to coffee lies in whether you can extract the first drop of coffee within about 1 minute. The most crucial part of this method is the bloom stage.

2. When you observe the coffee bed appearing dull, begin the second pour. The pouring here still needs to be careful, completing the final pour.

The volcano brewing method for light roast beans generally produces higher body than common single-stage and three-stage flows. Swirling the pot is suitable for dark roast beans, while light roast extraction without errors is more suitable for direct drinking. However, the blooming and water flow control for light roast is much more difficult than for dark roast, but if blooming is successful, the subsequent 1-minute pouring will also be stable, allowing for much bolder pouring afterward. If you want a fuller body pour-over, the water flow can be maintained at 1, 1, 1.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473