Buenos Aires Estate | Washed Pacamara [Elephant Bean] Growing Environment? Cupping Washed Elephant

Buenos Aires Estate | Washed Pacamara [Elephant Bean] Growing Environment? What are the Cupping Flavors of Washed Elephant Beans?

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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 the Pacific Coast region. The Nueva Segovia region has the highest cultivation altitude, ranging from approximately 1,450 to 2,100 meters, producing the highest grade S.H.B. (Strictly Hard Beans) coffee. The widespread volcanic ash soil and shade-grown cultivation methods yield high-quality Nicaraguan coffee with gentle flavors. Nicaraguan coffee beans are among the largest of all coffee beans, with the Maragogype giant elephant beans being the most distinctive. Maragogype beans are larger than regular coffee beans, commonly known as elephant beans, and possess unique special aromas and smooth, rounded mouthfeel. The coffee trees in the Matagalpa region are of the ancient Bourbon variety, typically grown on mountain slopes at altitudes of 1,200 to 1,500 meters, and have been recognized by OCIA (Organic Crop Improvement Association) as high-altitude premium organic coffee.

Variety: Maragogype

Estate Owner: Luis Emilio Valladarez Zelaya

Region: Nueva Segovia, City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) - Premium high-altitude strictly hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1,500 meters

Processing Method: Fully washed, naturally sun-dried

Cultivation Area: 50 hectares

Cupping Report

Dry Aroma: Rich honey sweetness, wild ginger flower fragrance, Sichuan peppercorn, citrus, fresh lemon scent

Wet Aroma: Fruit sweetness, rich honey sweetness, nutty aroma, creamy fragrance, floral notes

Sipping: Elegant and refined flavor reminiscent of Blue Mountain coffee, full of sweetness, milk chocolate, abundant nutty aromas emerge in the mid-palate, and as the temperature gradually decreases in the finish, caramel notes emerge. The aftertaste carries sweet jasmine floral notes, with a smooth mouthfeel and strong sweet aftertaste; the rich honey sweetness becomes even more pronounced as it cools.

Maragogype Variety Introduction

Grown at altitudes above 1,500 meters, these giant elephant beans have enchanting sweet aromas and intense fragrance. Besides their eye-catching large appearance, the plump fruit, hard bean quality, and mild classic flavor make them the only coffee in Central America without sharp acidity, thus earning them the reputation of "Central America's Blue Mountain." Their mouthfeel is very rich and full-bodied. High altitude combined with shade-grown cultivation methods results in longer fruit maturation time, lower yield, concentrated nutrients, and naturally developed complete flavors. They are called giant elephant beans because their volume is 2-3 times larger than regular coffee beans. Moreover, due to low productivity and quite scarce yield, they have long been favored and eagerly purchased by Japanese people. Their clean taste, excellent mellow richness, and extremely low caffeine content make them deeply loved by coffee connoisseurs despite their high price. This estate's giant elephant beans are the only Maragogype to have won Nicaragua's Cup of Excellence cupping award.

FrontStreet Coffee Recommends Brewing:

Use a KEY dripper, 16 grams of coffee grounds with 32 grams of water for a 30-second bloom. Extract at 89-90°C water temperature with a 1:15 ratio, medium-fine grind (Fuji 3.5). For the second pour, add water to 110ml and pause, wait for the water level to drop before slowly pouring again, maintaining even speed and keeping the water level not too high. Add water again until reaching 233ml and stop. Extraction time: 2 minutes 15 seconds - this yields rich sun-dried sweetness. Everyone can make fine adjustments according to their own taste preferences.

Important Notice :

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