Nicaragua San Juan del Rio Coco Cooperative S.H.G Typica

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What are the flavor profiles of Nicaragua San Juan del Rio Coco Cooperative's S.H.G. Typica and Bourbon?

In recent years, Nicaragua coffee has not gained significant recognition in Taiwan. Besides traditional high-altitude Typica, Maragogype, and Java varieties, it is rarely mentioned by general coffee enthusiasts. In fact, Nicaragua's coffee cultivation conditions are no less favorable than those of Central American countries. Coffee grown at high altitudes with shade offers a rounded, balanced cup profile with gentle acidity. Along with its northern neighbor Honduras, Nicaragua has become another coffee trend in Central America over the past couple of years. Premium coffee beans mostly come from the central Jinotega and Matagalpa regions. In recent years, Caturra has been the primary coffee variety, complemented by some Typica and Bourbon. Premium Nicaragua coffee will be marked with (S.H.G.) on the bag, indicating it's high-altitude grown. Nicaragua coffee gives people a good impression of being clean, clear, balanced, smooth, and having gentle acidity.

Nicaragua San Juan is a city located in the north near Honduras. The San Juan del Rio Coco Cooperative introduced this time is a high-altitude S.H.G. coffee supported by the Organic Crop Improvement Association (O.C.I.A.) for cultivation techniques and infrastructure development. It is also a coffee cooperative certified by Fair Trade (F.T.). The most distinctive feature of these coffee beans is the inclusion of some Maragogype beans. San Juan del Rio Coco coffee beans have a stable, balanced, and smooth style, with delicate, lively, bright acidity and a clean mouthfeel. The overall flavor development leans toward apple and orange sweetness, which is very pleasing and popular.

Light Roast - End of First Crack (City)

The dry fragrance of the ground coffee offers nutty and seed aromas. After brewing, it releases a special lavender aroma. It has a balanced, highly consistent, and smooth mouthfeel. The pomelo acidity is delicate, not irritating, not complex, and light-bodied. The aftertaste is a pleasant finish where acidity transforms into sweetness.

Dark Roast - Beginning of Second Crack (Full City)

After grinding, the coffee beans emit strong peanut and bread aromas. The sweetness of apple and orange jam spreads across the entire palate. At this point, there's a smooth, buttery mouthfeel of soft maltose, and the sweet aftertaste of honey water is delicate and persistent.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Mini Mill setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Total extraction time: approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing 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