Nicaragua Nueva Segovia MANCOTAL Region | UCASUMAN Cooperative Organic Beans F.T | O.C.I.A Certified

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Nicaragua Jinotega MANCOTAL Region | UCASUMAN Cooperative Organic Beans F.T | O.C.I.A Certified V60 Brewing Techniques

Nicaraguan coffee has not been widely known in Taiwan in recent years. Besides traditional high-altitude Typica, Maragogype, and Java varieties, coffee enthusiasts rarely mention it. In fact, Nicaragua's coffee growing conditions are not inferior to other Central American countries. Coffee grown at high altitudes with shade has a round, balanced flavor and less sharp acidity. Like its northern neighbor Honduras, it has become another coffee trend in Central America in the past one or two years, with annual exports reaching $200 million. Nationwide, 33,000 families are engaged in coffee production, providing about 200,000 job opportunities.

High-quality coffee beans mostly come from the central Jinotega and Matagalpa regions. In recent years, the main coffee varieties have been Caturra, complemented by some Typica and Bourbon. Fine Nicaraguan coffee will be marked with "S.H.G" on the bean bags, representing coffee beans produced at high altitudes.

Organic Nicaraguan beans are marked with certified international organizations on their burlap bags. The UCASUMAN coffee cooperative is certified by Fair Trade (F.T) and the Organic Crop Improvement Association (O.C.I.A), and is certified as organic raw beans in Taiwan by the Northern Region Branch of the Agriculture and Food Agency.

In earlier years, most coffee was purchased by large coffee merchants and farms, with few independent small coffee farms and cooperatives. In recent years, due to incentives such as improved road quality and high prizes in coffee cupping competitions, many farmers with vision and ideals have dedicated themselves to improving coffee quality. Additionally, long-term support from Fair Trade (F.T) and the Organic Crop Improvement Association (O.C.I.A) in building basic production facilities and guiding cultivation techniques has allowed more and more small coffee estates and cooperatives to gradually establish their farm's reputation worldwide.

Coffee is mostly harvested from December to March, with new beans available for external sale from April to July. This time, we've introduced the latest season's coffee beans from the 2010 harvest in the MANCOTAL region of central Jinotega from the UCASUMAN coffee cooperative, also certified as organic beans by Fair Trade (F.T) and the Organic Crop Improvement Association (O.C.I.A), and certified as organic raw beans in Taiwan by the Northern Region Branch of the Agriculture and Food Agency (organic certification number: 099-1064-00002).

UCASUMAN organic beans have complete and regular shapes with few defective beans, appearing clean and fresh.

Roast Levels and Flavor Profiles

Light Roast - End of First Crack (City):

The dry fragrance after grinding has nutty almond aromas. After brewing, it emits wheat and black tea aromas. It has a complex, low, thick mouthfeel with obvious citrus acidity that has coarse texture, unlike the subtle acidity floating in mid-air that's typical of Nicaraguan coffee. The aftertaste reveals citrus acidity on both sides of the palate with a cool mint sensation.

Medium Roast - 60 Seconds After End of First Crack (Full City-):

During brewing, jasmine aromas float out. The citrus acidity is masked by the milk fragrance in front. Orange and plum sweetness gradually emerge at the tip after cooling. The mouthfeel begins to have a smooth, delicate buttery sensation at this point. The taste and aroma of black tea linger in the nose.

Dark Roast - Beginning of Second Crack (Full City):

After grinding, sesame and peanut aromas are strong. Hazelnut and cocoa sweetness are ample. The mouthfeel is smooth and soft, like honey and maltose. The sweet aftertaste reveals the delicate smoky flavor of Guatemalan Antigua coffee amidst sweetness and floral notes.

Overall Evaluation

The UCASUMAN cooperative organic beans from the MANCOTAL region of Jinotega, Nicaragua, are a coffee with distinct black tea aromas. Interestingly, its acidity and aftertaste have traces of Guatemalan Antigua. The acidity is strong and coarse, with delicate smoky notes in the aftertaste, setting it apart from other Nicaraguan organic beans.

Dominican Coffee Characteristics

Dominican Republic's soil consists of limestone and granite, rich in minerals. The soil quality differs from other Central American production regions, so the coffee flavor it nurtures is also very unique.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee. First pour 25g of water for 25s bloom. Second pour to 120g, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back flavor profiles of the coffee. Because V60 has many ribs and drains faster, stopping the pour can 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