Pour-Over Nicaragua Coffee Price Parameter Recommendations_How to Roast Nicaragua Coffee Beans

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Nicaragua Coffee Bean Processing Factory Introduction

The Cafetos de Segovia micro-batch processing plant belongs to the second-generation sisters Ana and Martha Albir of the Albir family. They inherited their passion for coffee from their father. The Albir family bought a coffee farm in 1991, but political disputes forced them to leave the country and stop the farm's daily operations. In 2007, Ana and Martha decided to take over the farm and inherit from their father. In 2015, they also invested in a processing plant and began coffee processing at Cafetos de Segovia in 2016, providing processing and export services not only for their own family farm but also for 11 nearby farms.

Origin Introduction

The Nueva Segovia region and its surrounding hills are located on the northwestern border of Honduras and Nicaragua. Among all coffee-producing regions in Nicaragua, Nueva Segovia is one of the smallest, but the flavor from Segovia coffee is excellent. Nicaragua has been commercially growing coffee for over a century. However, due to political and economic instability, it has not received much attention from coffee industry professionals. In recent years, coffee plantations that were taken over during the Nicaraguan Revolution have been returned to local families, and the country is striving to become a distinctive coffee-producing nation.

Nicaragua Coffee Bean Analysis

Caturra is a natural variety of Bourbon, discovered in Brazil in 1937. Its plant is shorter and more compact than Bourbon. Due to inheriting Bourbon's bloodline, it has relatively weak disease resistance but higher yield than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil, so it was not widely cultivated there. Instead, it became popular in Central and South America, such as Colombia, Costa Rica, and Nicaragua.

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai has good resistance to natural disasters, especially wind and rain. The Catuai tree is relatively short, and compared to other coffee trees, Catuai's fruit grows more firmly and is not easy to pick. The fruit comes in both red and yellow varieties.

Processing Method Introduction

Honey processing is a method between natural and washed processing. It allows coffee to retain the cleanliness of washed processing while significantly increasing the coffee's sweetness and caramel flavor (the pulp mucilage has extremely high sugar content) by drying it together with the pulp mucilage. Honey processing first appeared in Costa Rica in Central America, mainly because some high-altitude areas in Central America lacked water resources, so coffee fruits were sun-dried together with the pulp mucilage after being de-pulped.

Black honey processed coffee beans are dried in the shade for the longest time with the shortest sunlight exposure, with a minimum drying time of 2 weeks. The processing of black honey processed coffee beans is the most complex (due to the extended drying time requiring longer monitoring to prevent mold and fermentation), has the highest labor cost, and therefore is the most expensive.

Nicaragua Coffee Bean Roasting Analysis

This coffee belongs to SHG grade, with medium bean density. Roasting uses medium heat to gently increase temperature, with yellowing at around 5 minutes, then reducing heat to enter the Maillard reaction. At 168°C, heat is reduced again to extend the Maillard reaction time, and the beans will enter first crack with a relatively stable temperature difference.

First crack begins at 185-186°C, at which time there will be a small exothermic process. It is recommended to reduce heat to develop flavor at 191°C, and finish at 195.8°C after 2 minutes and 20 seconds.

Roaster: Yangjia 600g semi-direct flame

Preheat the roaster to 200°C before loading beans, damper set to 3. Turn on heat after 30 seconds, heat adjustment to 140, damper unchanged. Temperature recovery point at 1'38", maintain heat. Yellowing at 5'10", grassy smell disappears, entering dehydration stage. Heat reduced to 110, damper opened to 4. At 168°C, heat reduced again to 80.

At 8' dehydration complete, bean surface shows wrinkles and black spots, toast aroma turns to coffee aroma, prelude to first crack. Pay attention to the sound of first crack. First crack starts at 8'34", damper fully opened to 5. Post-first crack development time 2 minutes and 20 seconds, heat reduced to 60 at 191°C, finish at 195.8°C.

This honey processed bean uses African-style drying racks instead of cement floors, accurately controlling the processing quality of green beans. It has spice and herbal aromas, with dried fruit, genmaicha tea, slight malic acid and sweet sensation when cupping, with almond and berry aftertaste.

Nicaragua Black Honey Processing

Country: Nicaragua
Region: Nueva Segovia
Processing Plant: Cafetos de Segovia
Altitude: 1200-1400 meters
Variety: Caturra/Catuai
Grade: SHG
Processing Method: Black Honey Processing

Brewing Data

Recommended brewing method: Pour-over
Grind size: 3.5 (Fuji R440)
Water temperature: 91°C

V60 filter cup, 15g of coffee, water temperature 90-91°C, grind 3.5, water-to-coffee ratio close to 1:15

30ml water for bloom, bloom time 30s

Segmentation: Pour water to 120ml, stop water flow, then slowly pour to 225ml

That is 30-120-75, total extraction time 2 minutes

Other drip extraction suggestions:

French press: recommended grind size 3.5-4, water temperature 90°C
AeroPress: recommended grind size 2.5, water temperature 90°C
Pour-over: grind size 3.5, water temperature 91°C
Grind size 3.5 - 90°C water temperature

Nicaragua Coffee Bean Brand Recommendation

The Nicaraguan coffee beans - Finca El Progreso Washed [Maracaturra] roasted by FrontStreet Coffee offer full guarantees in both brand and quality. More importantly, they offer extremely high cost-effectiveness, with each 227g package priced at only 90 yuan. Calculating at 15g of coffee beans per cup, one package can make 15 cups, with each cup costing only about 6 yuan, making it a conscientious recommendation compared to cafe prices that often exceed 100 yuan per cup.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse coffee varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473