What is Jesus Mountain Coffee Company? Flavor Characteristics of Nicaraguan Coffee

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The Fascinating World of Coffee

The variety, origin, region, altitude, washed or natural process, light roast or dark roast... the factors that influence a good cup of coffee are truly countless, all requiring specialized knowledge. Recently, I've been consulting with different coffee experts and feel increasingly that there's no limit to learning, which is exactly what makes coffee so captivating to true enthusiasts.

Coffee Varieties and Terroir

Drinking coffee is like drinking wine - you look at the estate and the variety. Wine includes varieties like Cabernet Sauvignon, Merlot, Shiraz/Syrah, while coffee has Arabica and Robusta, which are further subdivided into different sub-varieties like Typica, Bourbon, Caturra, Kona, and others. Different varieties produce distinctive flavor characteristics due to different geographical conditions such as climate and soil. However, even the best growing conditions or varieties must be managed by estate owners with deep technical expertise who practice suitable cultivation according to local environments, combined with proper harvesting and post-processing. Then, working with roasters and baristas at the backend, a coffee full of flavor and distinct layers can be presented to eagerly awaiting consumers.

Nicaraguan Coffee Characteristics

Nicaraguan coffee is mainly produced in the central and northern regions, with coffee beans from the Jinotega region being products of natural farming methods at an altitude of 1200 meters. Shade-grown cultivation is its characteristic feature, and the coffee beans are washed and sun-dried.

Generally speaking, Nicaraguan coffee doesn't have extremely distinctive characteristics, so common Nicaraguan beans are often used for blended coffee or instant coffee. However, high-quality Nicaraguan beans, such as Maragogipe, are highly regarded. Its coffee beans are very large, earning them the nickname "elephant beans." Because their flavor is more balanced, unlike the distinct fruit acidity often found in other Central American coffees, they have a clean taste and excellent mellow richness. This round and gentle texture also makes it stand out among Guatemalan coffee beans, loved by many.

The Story of Cerro Jesús Coffee Company

Cerro Jesús Coffee Company was the culmination of over 60 years of friendship, travel, and adventure. David, Miguel, and Bing, lifelong friends from Stockton, California, worked in Nicaragua after completing volunteer work with the Peace Corps in the 1970s. Although these friends had to leave the country after the 1979 revolution, David and his wife and Nicaraguan children returned to the country in the 1990s. Taking advantage of David and his family's return to the Nueva Segovia region, as well as the trio's combined experience in agriculture and development, the friends established Cerro Jesús Coffee Company in Nicaragua in 1999.

Motivated to purchase land at El Cerro de Jesús, the friends were eager to produce quality coffee and preserve the unique environment and community where El Cerro is located. The founders immediately stopped the pervasive slash-and-burn activities on the land they gradually acquired and began negotiations with MARENA to establish a private nature reserve. Their initial activities also included building roads and bridges, a primary school that currently accommodates about 30 students, and a church for the El Cerro community and its neighbors.

The farm suffered from both nature and the ups and downs of the coffee market. These lessons led to improvements in the technical management of the farm and wet mill, and focused the farm on specialty coffee as it is a more stable market - albeit more demanding than the commercial market. Despite historical obstacles at Cerro Jesús, the founders never gave up on their dream of a sustainable farm producing the highest quality coffee in an ecologically responsible manner, with a serious commitment to the development and welfare of workers and neighboring communities.

FrontStreet Coffee's Recommended Brewing Method

Dripper:

Hario V60

Water Temperature:

90°C

Grind Size:

Fuji Royal grinder setting 3.5

Brewing Technique:

Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water and let it bloom for 25 seconds. Second pour to 120g and stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. Extraction time should be around 2:00 minutes.

Analysis:

Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, stopping the water flow during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473