Einhert Estate Huehuetenango Region | How Does Washed Processing Affect Maragogipe Bean Flavor? The Benefits of Washed Processing

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Einheit Estate, Nueva Segovia Region | What Do Washed Elephant Beans Taste Like? What Are the Benefits of Washed Processing?

Einheit Estate is situated in the stunning Nueva Segovia coffee region, characterized by steep, jagged peaks and narrow valleys. It receives warm air currents from the neighboring lowland valleys of Mexico. This warm air heats the mountainsides, allowing coffee to grow at such high altitudes. The Maragogype variety produces exceptionally large green beans, commonly known as "elephant beans," and represents Nicaragua's finest coffee. Currently, due to low production yields and insufficient profitability in the region, it is gradually being replaced by standard varieties, leading to the disappearance of the Maragogype variety. It offers balanced orange fruit acidity, rich berry aroma, and a sweet, smooth texture. Such conditions would typically be impossible at this northern latitude.

Einheit Estate has rapidly become a world legend for its coffee quality, winning a total of 16 awards in 11 years at the Cup of Excellence competition—far more than any other estate worldwide. Each year, the Aguirre family continuously improves the production quality of their estate. They focus on every detail of the entire process, including coffee fruit floating transportation, fermentation, soaking, drying, proper storage, and their own processing facilities.

Each Nativo batch is set to ferment for 36 to 48 hours in fermentation tanks, then moved to patios for sun-drying for about seven days or approximately 70 hours of sun exposure. Only after resting for at least 45 days do professional cuppers select samples for tasting and evaluation. The NATIVO selected batches come from the oldest coffee gardens within Einheit Estate, consisting of mixed Bourbon, Caturra, and Catuai varieties from trees over 40 years old. The elegance of old trees, classic varieties, and three generations of careful cultivation by the estate family endow this batch with coffee flavors as refined as red wine—rich in layers and sweet fruity notes.

Estate Information

Estate: Einheit Estate

Variety: Maragogype (Elephant Bean)

Processing Method: Washed & 24-hour water rest

Region: Nueva Segovia

Awards: 16-time COE competition winner

Certification: Rainforest Alliance Certified

Year: 2014 - 2015

Altitude: 1500m - 2000m

Flavor Profile: Strong aromas of bergamot and small white flowers, high sweetness of almond caramel sauce, subtle rum and grape notes, with Earl Grey tea and roasted almond in the finish

How Are Elephant Beans Washed? (Wet Process/Washed Method)

The washed processing technique was invented by the Dutch in the 18th century. Since some countries experience frequent rain and high humidity, making sun-drying impossible, this method—though relatively cumbersome—has become the most widely used processing method today. The biggest difference from the natural process is the use of fermentation to remove the mucilage layer.

Washed Method - Elephant Bean Processing Steps

Coffee Beans - Washed and Sun-dried

The first three steps are the same as the natural processing method: (1. Harvesting ripe coffee cherries, 2. Initial removal of impurities and defective beans, 3. Sorting floating beans).

4. Removing pulp and fruit flesh: The selected good coffee cherries are put into a pulping machine to remove the outer skin and pulp, leaving the seeds (coffee beans).

5. Fermentation to remove mucilage: The coffee seeds, still coated with a layer of mucilage, are placed in fermentation tanks. Biological processing methods use fermentation bacteria to dissolve the mucilage.

6. Washing to remove impurities: Since fermentation bacteria remain on the coffee beans, the beans need to be sent to washing pools for cleaning and a second sorting (defective beans will float on the water surface). This step requires large amounts of fresh water to ensure thorough cleaning.

7. Coffee bean drying: Usually, machines (or sun-drying) are used to dry the coffee beans until the moisture content drops to 10-14%.

8. Removing parchment and silver skin: Finally, a hulling machine is used to remove the remaining parchment and silver skin, completing the processing. The green beans can then be packaged and shipped!

Washed Method - Advantages and Disadvantages

Advantages: Coffee beans have fewer impurities and more complete appearance. Since the fruit flesh is removed at the beginning, there's no need to worry about mold issues, resulting in more stable overall quality.

Disadvantages: The washed process is complex and cumbersome, requiring large amounts of water. Therefore, the cost is relatively higher than the natural process, and it's less commonly used in water-scarce regions.

FrontStreet Coffee Recommended Brewing:

Pour-over Reference

Using a KEY dripper, 16g of coffee grounds with 32g of water for a 30-second bloom. Extract at 89-90°C water temperature with a 1:15 ratio, medium-fine grind (Fuji Rokusho 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. Continue pouring until reaching 233ml, then stop. Extraction time: 2 minutes 15 seconds—rich sun-dried sweetness. Everyone can make fine adjustments according to their taste preferences.

Important Notice :

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