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

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

Nicaraguan coffee has flown under the radar in recent years. Outside of the traditional high-altitude Typica, Maragogype, and Java varieties, enthusiasts rarely bring it up. In truth, Nicaragua's growing conditions are every bit as favorable as those of its Central American neighbors. Coffee grown at high altitude under shade produces a well-rounded, balanced flavor with acidity that never turns sharp. Along with its northern neighbor Honduras, Nicaragua has become one of Central America's emerging coffee stories over the past couple of years, with annual export revenues reaching $200 million. Nationwide, 33,000 families are engaged in coffee production, providing roughly 200,000 jobs. The finest beans come mostly from the central regions of Jinotega and Matagalpa. In recent years the dominant variety has been Caturra, complemented by some Typica and Bourbon. Premium Nicaraguan coffee is marked "S.H.G" on the bags, signifying beans grown at strictly high altitude.

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

In earlier years, most coffee was bought up by large merchants and estates, with little room for individual small farms and cooperatives. In recent years, thanks to improved road quality and the high prize money offered by coffee competitions, many forward-thinking farmers have dedicated themselves to raising quality. The Fair Trade Association (F.T) and the Organic Crop Improvement Association (O.C.I.A) have also long funded basic production infrastructure and cultivation guidance, allowing more and more small estates and cooperatives to build their reputations worldwide. Coffee is mostly harvested from December to March, with new-crop beans reaching the market from April to July. This time we have introduced the latest season's beans from the 2010 harvest of the MANCOTAL production area in central Jinotega, from the UCASUMAN Coffee Cooperative - certified organic by F.T and O.C.I.A, and 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 shows nutty almond fragrance. Once brewed, it releases malt and black tea aromatics. The flavor is complex, deep, and rich, with distinct citrus acidity of a coarse texture - unlike the fine, almost floating acidity typical of Nicaraguan coffee. The citrus aftertaste along the sides of the mouth brings a cool mint sensation.

Medium Roast - 60 Seconds After End of First Crack (Full City-): Jasmine fragrance rises during brewing. The citrus acidity is softened by a preceding milky note, and the sweetness of orange and plum gradually emerges in the finish as the cup cools. The mouthfeel takes on a smooth, buttery texture, and 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, with abundant hazelnut and cocoa sweetness. The mouthfeel is smooth and soft, like honey and maltose. The sweet aftertaste reveals a delicate smokiness characteristic of Guatemala Antigua, set against sweetness and florals.

Overall Assessment

The organic beans from the UCASUMAN Coffee Cooperative in the MANCOTAL production area of Jinotega, Nicaragua, are a coffee with a distinct black tea aroma. Interestingly, its acidity and aftertaste recall Guatemala Antigua: strong, coarse acidity with a delicate smoky finish - traits that set it apart from other Nicaraguan organic coffees.

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 with 15g of grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then stop. Once the water level in the coffee bed drops to half, resume pouring slowly until you reach 225g total water. Extraction time around 2:00.

Analysis: A three-stage brew cleanly defines the front, middle, and back sections of the flavor. Because the V60 has many ribs and drains quickly, pausing the pour helps extend extraction time.

FrontStreet Coffee Recommendation

If this bright, fruit-forward Central American profile appeals to you, FrontStreet Coffee's light-roast lineup offers equally vivid cups. The FrontStreet Kenya Cherry Tomato - washed SL28 and SL34 from Thika at 1550-1750 meters, given Kenya's signature 72-hour double-wash fermentation - delivers bright cherry tomato and dried plum acidity with fresh-pressed juice fullness, yellow sugar sweetness, and a green tea finish. For florals and citrus with a gentler edge, the FrontStreet Yirgacheffe Worka (Guodingding) Cooperative shows bright citrus, berries, white flowers, and a green-tea-like sweetness, while the FrontStreet Kaffa Forest coffee - wild Arabica from Ethiopia's UNESCO-listed Kaffa Biosphere Reserve at 1400-2100 meters - offers jasmine, citrus, and wild berry notes in a delicate, vivid cup.