What's the Difference Between Regional and Estate Coffee Beans? Introduction to Casa Nicaragua Premium Estate Coffee

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What's the difference between 'Estate Coffee' and 'Regional Coffee'?

'Regional Coffee' is a product of the grading systems in major coffee-producing regions. Coffee farmers from each region deliver their beans to local coffee exchanges, which are typically government-operated. Upon receiving the coffee beans, they first blend them, then grade and sell them according to appearance and size, hence they are also called "regional graded beans."

'Estate Coffee,' on the other hand, comes from coffee beans produced by a single coffee estate or by cooperatives formed by several coffee farmers.

Nicaragua's coffee is primarily grown in the central and northern regions. Among these, coffee beans from the Jinotega region are naturally grown products from an altitude of 1,200 meters, featuring shade-grown cultivation as their specialty. The coffee beans are washed and sun-dried.

Generally speaking, Nicaraguan coffee lacks extremely distinctive characteristics, so typical Nicaraguan beans are often used for blends or instant coffee. However, high-quality Nicaraguan beans, such as Maragogipe, are highly regarded. Its coffee beans are extremely large, earning them the name "elephant beans." Because their flavor is more balanced—unlike other Central American coffees that often have pronounced fruit acidity—they possess a clean taste and excellent richness. This rounded and smooth texture also makes it stand out among Guatemalan coffee beans, loved by many.

Meanwhile, Casa Nicaragua Premium Estate Coffee uses coffee beans from a single estate in the Jinotega region of Nicaragua, grown at an altitude of 1,200 meters. It employs natural farming methods with shade cultivation combined with beneficial microbial cultivation, processed using a specially developed unique processing method, making it the highest-grade SHG (Strictly High Grown) high-altitude hard beans among 100% Arabica varieties.

The natural farming method combined with beneficial microbial cultivation used by Casa Nicaragua Premium Estate Coffee is exactly the natural farming method most highly recommended by "E." So-called natural farming means: first, no commercial fertilizers are used; second, no pesticides are used; and methods of biological mutual promotion and restraint are employed as much as possible to cultivate crops.

Casa Nicaragua Premium Estate Coffee uses estate-grown coffee beans as its raw material, cultivated with natural farming methods combined with beneficial microorganisms, while the processing uses natural pulp enzyme treatment + honey processing method. Such coffee beans exhibit rich fruit acid variations, with notes of drupe fruits and woody aromas, while the elegant aftertaste carries brown sugar flavors. Light roasting better brings out rich richness, clean aromas, layered mouthfeel, and excellent throat resonance. Each batch of coffee is evaluated by international professional cupping experts, with quality widely recognized internationally.

FrontStreet Coffee recommends brewing:

Filter: Hario V60
Water temperature: 90 degrees
Grind setting: Fuji Mini Mill grind setting 3.5
Brewing method: Water-to-coffee ratio 1:15, 15g of coffee. First infusion with 25g of water, steam for 25 seconds. Second infusion up to 120g of water, then pause. Wait until the water level in the coffee bed drops to half before continuing infusion. Slowly pour water until reaching 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors of the coffee's early, middle, and late stages. Because the V60 has many ribs and drains faster, pausing the water flow 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