Nicaragua 2011 COE Runner-Up | Los Congos Estate SHB Washed Coffee from San Fernando Region

2011 Nicaragua COE Runner-up | Los Congos Estate SHB Washed Coffee from San Fernando Region Flavor Profile

Los Congos Estate is located in the small town of San Fernando in Nueva Segovia province, northwestern Nicaragua, very close to the Honduras border. The altitude here is exceptionally high, averaging over 1500 meters, making it particularly distinctive compared to other regions such as Matagalpa and Jinotega. These special terroir conditions have created its high-level coffee flavor, and across these towering mountains Honduras also produces some of its finest green coffee.

In recent years the Pacamara variety, developed in 1957 by Salvadoran coffee researchers through a hybrid of Maragogipe and Pacas, has become popular for its bright fruit acidity and solid texture, achieving excellent results in Cup of Excellence competitions. Rene Martin works as a farm worker at local coffee estates and is also responsible for coffee bean transactions with foreign green bean traders. His father, Jose Rene, owns Los Congos Estate, where over 70% of this small 32-hectare farm is planted with Pacamara coffee trees. These unique Salvadoran varieties not only possess cold resistance for high-altitude growth but also have sufficient productive yields, and by combining the large bean size of Maragogype with the complex flavor of Pacas, they firmly occupy a place in the fiercely competitive Central American coffee market.

Cupping Notes

Complex and captivating aroma, rich and juicy strawberries and passion fruit, with beautiful lemon acidity. Juicy and clean, with a strong sweet fragrance and sugarcane sweetness.

In 2011 the estate won the honor of Cup of Excellence runner-up, with a cupping score as high as 89.8 points.

Coffee Details

Region: San Fernando, Nueva Segovia

Producer: Rene Martin

Grade: SHB

Processing: fully washed and sun dried

Variety: Pacamara

Altitude: 1550 meters

Harvest Period: November to the end of March annually

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90 degrees Celsius

Grind Size: Fuji Royal Rancilio 3.5

Brewing Technique: water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly to a total of 225g. Extraction time approximately 2:00.

Analysis: the three-stage method clearly expresses the front, middle, and back-end flavor characteristics. Because the V60 has many ribs and drains faster, pausing during the pour extends the extraction time.

FrontStreet Coffee Recommendation

The fully washed process behind this Los Congos lot is exactly what gives FrontStreet's washed coffees their clarity. FrontStreet Yirgacheffe Gutingding, processed at the Gutingding cooperative, shows jasmine florals and bright citrus acidity, with green tea and honey notes, and is equally at home as pour-over, cold brew, or espresso.

FrontStreet Kenya Cherry Tomato is a classic example of washing done to the extreme: Kenya's double-wash method soaks, washes, and soaks the beans again, producing a full, juicy body with cherry tomato, smoked plum, snow pear, and black plum, plus brown sugar sweetness and a clean, lingering finish. It is a favorite for anyone who loves bright fruit acidity.

For a balanced, broadly appealing washed cup, choose FrontStreet Jamaica Blue Mountain No.1. The washed process keeps defects low and the cup bright, with hazelnut, cream, chocolate, and caramel held in perfect balance and no single note standing out. Brew these in a V60 at a 1:15 ratio and 89-90 degrees Celsius.