F.T and O.C.I.A Certified | Nicaragua Nueva Segovia - UCASUMAN Coffee Cooperative Organic

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(F.T)(O.C.I.A) Certified | Flavor Profile of Nicaragua Jinotega - UCASUMAN Coffee Cooperative Organic Beans

Nicaraguan coffee has not been very well-known in Taiwan in recent years. Besides traditional high-altitude Typica varieties, Maragogype, and Java bean varieties, coffee enthusiasts rarely mention it. In fact, Nicaragua's coffee growing conditions are no less favorable than those of Central American countries. Coffee grown at high altitudes with shade produces a well-rounded, balanced flavor with acidity that isn't too sharp. Along with its northern neighbor Honduras, Nicaragua has become another coffee trend in Central America over the past couple of years, with annual export revenues reaching $200 million. Nationwide, 33,000 families are engaged in coffee production, providing approximately 200,000 job opportunities. The finest 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. Premium Nicaraguan coffee is marked with "S.H.G" on the bean bags, indicating coffee beans produced at high altitudes.

Nicaraguan organic beans are marked on their jute bags with certification from international organizations. The UCASUMAN Coffee Cooperative is certified by the Fair Trade Association (F.T) and the Organic Crop Improvement Association (O.C.I.A), and is certified in Taiwan by the Northern Region Branch of the Agriculture and Food Agency as organic raw beans. UCASUMAN organic beans have complete, regular shapes with few defective beans, presenting a clean and fresh appearance.

In earlier years, most coffee was purchased by large coffee merchants and farms, with fewer instances of individual small coffee farms and cooperatives. In recent years, due to incentives such as Nicaragua's improved road quality and high prize money from coffee cupping competitions, many forward-thinking farmers with vision have dedicated themselves to improving coffee quality. Additionally, the Fair Trade Association (F.T) and Organic Crop Improvement Association (O.C.I.A) have long provided funding for basic production infrastructure and guidance on cultivation techniques, allowing more and more small coffee estates and cooperatives to gradually establish their farms' reputation worldwide. Coffee is mostly harvested from December to March, with new beans available on the market from April to July. This time, we've introduced the latest season's coffee beans from the 2010 harvest of the MANCOTAL production area in central Jinotega, from the UCASUMAN Coffee Cooperative. These beans are also certified as organic by the Fair Trade Association (F.T) and Organic Crop Improvement Association (O.C.I.A), and are certified in Taiwan by the Northern Region Branch of the Agriculture and Food Agency as organic raw beans (Organic certification number: 099-1064-00002).

Roast Profiles and Tasting Notes

Light Roast - End of First Crack (City): The dry aroma after grinding has nutty almond fragrance. After brewing, it emits the aroma of malt and black tea. The flavor is complex, deep, and rich, with distinct citrus acidity that has a coarse texture, unlike the fine acidity typically found in Nicaraguan coffee that seems to float in mid-air. The aftertaste of citrus acidity on both sides of the mouth brings out a cool mint sensation.

Medium Roast - 60 Seconds After End of First Crack (Full City-): During brewing, jasmine fragrance emanates. The citrus acidity is masked by the preceding milky fragrance. The sweetness of orange and plum gradually emerges in the finish as it cools. At this point, the mouthfeel begins to have a smooth, buttery texture. The taste and aroma of black tea linger in the nose.

Dark Roast - Beginning of Second Crack (Full City): After grinding, the aroma of sesame and peanuts is strong. Hazelnut and cocoa sweetness are abundant. The mouthfeel is smooth and soft, like honey and maltose. The sweet aftertaste reveals the delicate smoky flavor characteristic of Guatemala Antigua coffee amidst sweetness and floral notes.

Overall Assessment

The organic beans from UCASUMAN Coffee Cooperative in the MANCOTAL production area of Jinotega, Nicaragua, are a coffee with distinct black tea aroma. Interestingly, its acidity and aftertaste have characteristics reminiscent of Guatemala Antigua. The acidity is strong and coarse, with a delicate smoky aftertaste, distinguishing it from other Nicaraguan organic beans.

FrontStreet Coffee 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 grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then stop the pour. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the flavors in the front, middle, and back portions of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473