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Latest Updates from Nicaragua's Coffee Growing Regions!

According to reports from Nicaraguan government-authorized agencies, the Americas region has been hit by two hurricanes since late November 2020. Nicaragua's total economic losses amount to approximately $742.7 million, about 6.2% of the national GDP. Among these losses, approximately 3,407 hectares of coffee growing areas have been destroyed, mainly located in the major producing regions of Jinotega, Matagalpa, Boaco, Estelí, Madriz, and Nueva Segovia. Heavy rainfall, landslides, and floods have severely damaged coffee estates and infrastructure. Specific production reduction data for the country is still being compiled. The 2021 coffee harvest season in Nicaragua began in January, but because coffee picking in Nicaragua hasn't been profitable in recent years, there are now no workers willing to harvest coffee in Nicaragua. According to foreign media reports, Nicaragua's coffee production reduction in recent years could reach over 70%.

In previous years, due to frequent civil wars, Nicaragua's coffee industry never developed properly, so Nicaraguan coffee has always remained relatively unknown. In recent years, as conflicts subsided and the economy began to recover, it has instead fallen victim to natural disasters. No one knows what the future holds for Nicaraguan coffee, but we hope everything will improve soon. FrontStreet Coffee recently acquired coffee beans from Finca Un Regalo de Dios in Nicaragua. True to its name meaning "A Gift from God," Nicaraguan coffee seems blessed by the divine, emitting a charming almond aroma that leaves a lasting impression.

FrontStreet Coffee — Finca Un Regalo de Dios "Professor" Coffee Beans

Region: Nicaragua, Nueva Segovia
Estate: Finca Un Regalo de Dios
Altitude: 1450-1700 meters
Variety: Red Bourbon
Processing Method: Natural processing

Nicaragua Coffee Growing Regions

Nicaragua possesses uniquely favorable conditions, located in Central America with the Pacific Ocean to the west and the Caribbean Sea to the east. The north-central region consists of highlands, while the eastern part comprises coastal plains, forming part of the Central American volcanic belt. The eastern plains experience high temperatures and abundant rainfall, featuring a tropical maritime climate. Fertile volcanic soil is widespread throughout, combined with sheltered cultivation methods, providing excellent growing conditions for coffee. There are three main producing regions: Nueva Segovia, Jinotega, and Matagalpa, with altitudes ranging from 700-1700m. The Nueva Segovia region is a collective term for the coffee producing areas in the three northern provinces of Madriz, Esteli, and Nueva Segovia.

Finca Un Regalo de Dios

Finca Un Regalo de Dios, meaning "A Gift from God," is located in the municipality of Nueva Segovia in the distant north, near the Dipilto-Jalapa mountain range bordering Honduras. Surrounded by mountains on three sides, at an altitude of 1400-1700m, the estate covers 179 hectares of land, with 130 hectares dedicated to coffee cultivation. The estate categorizes its plants according to altitude, interestingly, with almost no direct impact on quality factors. As his coffee gained international recognition, estate owner Luis Alberto Balladarez Moncada has placed greater emphasis on selective harvesting of coffee cherries.

Coffee Varieties at Finca Un Regalo de Dios

Finca Un Regalo de Dios primarily grows the most common Central American varieties: Caturra, Catuai, and Bourbon. The coffee beans acquired by FrontStreet Coffee are of the Red Bourbon variety. Red Bourbon is what we generally refer to as the Bourbon variety, a natural mutation of Typica. When ripe, the coffee cherries display a wine-red color, and the coffee beans are relatively round in shape. Bourbon varieties grown at high altitudes typically have excellent aroma and bright acidity, with flavors reminiscent of red wine.

Natural Processing Method at Finca Un Regalo de Dios

The coffee beans from Finca Un Regalo de Dios use natural processing methods. Estate owner Luis has extensive experience in specialty coffee cultivation and processing, and his continuous experimentation with natural processing techniques has made him a renowned contributor to Nicaraguan specialty coffee. The care and processing of each batch by the estate owner is first-rate, with meticulous attention at every stage, starting with the selection of optimal cherries and sorting out defective, underripe, and overripe fruits. The cherries are then directly spread on high raised beds for drying. Natural processed coffee like this typically dries for 25-30 days. The drying process is completed only when the coffee moisture content reaches around 11%. Coffee processed this way exhibits higher sweetness and rich layering complexity.

FrontStreet Coffee Roasting Insights

The beans from Finca Un Regalo de Dios 2020 harvest season had a relatively high moisture content, so FrontStreet Coffee's roasters extended the dehydration time to ensure even heating between the bean surface and core. Nicaraguan beans are plump and tend to have a muted aroma potential. FrontStreet Coffee's roaster recommends using a medium-light roast, turning off the heat thirty seconds before dropping and sliding with reduced air flow to develop the almond aroma characteristics of this origin.

Roasting profile: Enter the drum at 175°C, heat at 140, air damper at 3; Return point at 1'36", when drum temperature reaches 130°C, open air damper to 4, heat unchanged; At 150°C, the bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage; At 8'30", ugly wrinkles and black spots appear on the bean surface, toast aroma distinctly transforms to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'25", first crack begins, open air damper to 5. Develop for 2'00" after first crack, drop at 196°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee Brewing Recommendations

Dripper: V60#01
Water Temperature: 90-91°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine (Chinese standard #20 sieve, 80% pass-through)

Brewing Method: Three-stage extraction. Use 30g of water for a 30-second bloom. When the water level drops to just expose the coffee bed, continue pouring in a circular motion with small water flow until reaching 125g, then pause. When the water level again drops to just expose the coffee bed, continue pouring until reaching 225g and stop pouring. Remove the dripper when the water level drops to just expose the coffee bed (timing starts from the beginning of bloom). Total extraction time is 1'50".

Coffee Flavor Profile: After grinding, exhibits aromas of jam and almonds. The wet aroma presents the sweet-tart characteristics of berries and the fresh fragrance of melon. Upon entry, it reveals rose floral notes, with citrus-like acidity and grape juice sensations. The aftertaste carries blackcurrant aromas, with rich layering complexity and noticeable sweetness.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: kaixinguoguo0925

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473