What Roast is Suitable for Nicaraguan Finca La Escondida Bourbon Pointed Hand-Drip Coffee_How to Roast Bourbon Pointed

Finca La Escondida Laurina Natural Process Lot 3624

Country: Nicaragua

Administrative Region: Lipululo, Jinotega Province

Estate Name: Finca La Escondida (The Hidden Estate)

Estate Manager: Boanerje Martinez Montenegro

Variety: This batch is naturally low-caffeine Laurina (Bourbon Pointu). Other varieties grown at the estate include Bourbon, Java, Caturra, and Catuai

Cultivation Area: 92 acres

Preservation Area: 3 acres

Altitude: 975-1,230 meters

Average Temperature: Average high of 27°C, low of 16°C

Processing Method: Washed processing, with drying on raised beds during the final stage

Harvest Time: January 2018

About Laurina (Bourbon Pointu)

Bourbon Pointu, scientifically known as Laurina, was discovered on Bourbon Island and contains only half the caffeine content of typical coffee varieties. With extremely limited production, it is exceptionally rare. What makes it special is its naturally low caffeine content of only 0.55%—far less than half that of most Arabica varieties.

Bourbon Pointu offers delicate and captivating elegant aromas with exceptional flavor, having become a legendary coffee variety on par with Geisha.

The Story of Finca La Escondida

This batch of Laurina comes from Finca La Escondida in Nicaragua. The estate is located near Lake Apanas in Jinotega Province and belongs to the Mierisch family! The Mierisch family estates are located either in this region or in the nearby Matagalpa area. The estate was named "La Escondida" (The Hidden Estate) because it is surrounded by numerous trees and adjacent to large forest areas. These superior geographical conditions allow the estate's coffee to exhibit elevated aromas and full sweetness!

About the Laurina Coffee Variety

Laurina, also known as Bourbon Pointu, has a caffeine content of only about 0.6%. Typical Arabica varieties contain between 1-1.2% caffeine, while Robusta varieties can reach over 2%. To confirm the caffeine content, we specially sent this batch of Laurina along with other varieties from the same estate for testing. The results confirmed that the reputation is well-deserved! Laurina indeed contains 40-50% less caffeine than traditional Arabica varieties! This is wonderful news for those seeking low-caffeine options!

Most low-caffeine coffee comes from chemical processing, water processing, or carbon dioxide treatment methods. Chemical processing raises concerns, while water or carbon dioxide processing methods often result in some flavor loss. With the introduction of naturally low-caffeine Laurina, the market now has a solution that both meets demand and satisfies low-caffeine enthusiasts' expectations for high-quality flavor!

Washed Processing Method

In response to the shortcomings of traditional natural processing, the washed method was developed. First, harvested cherries are passed through a depulping machine to separate most of the fruit pulp from the coffee beans. They are then guided to a clean water tank where they soak and ferment to thoroughly remove any remaining pulp layer. After fermentation is complete, they are dried either in the sun or using machines until moisture content reaches 12%. Since the washed method removes the pulp beforehand, there's no need to worry about mold or insect infestation during the drying process, unlike with natural processing.

(↑ Depulping machine removing fruit pulp) (↑ Soaking in water for fermentation) (↑ Spreading for drying)

Natural processed coffees offer rich and full flavors with very distinct and diverse layers, while washed processed coffees have very clean and refreshing tastes with distinct fruit acidity. Different processing methods give coffee beans unique aromatic characteristics.

Roasting Suggestions/Analysis

Nicaraguan coffee typically grows at altitudes between 1,000-1,500 meters, so this Laurina has relatively low density, moderate moisture content, and slightly hard bean structure. Since Laurina beans have a thin thickness from surface to core, they are not suitable for very high-temperature roasting, which would create burnt bitter flavors. We use a medium heat application, maintaining the heat through the dehydration stage, then making fine adjustments as temperature rises after first crack begins to promote more complete caramelization. We typically enter first crack between 8.5 to 9.5 minutes to preserve more floral and fruit aromas while maintaining clean, bright acidity. It's generally recommended to finish roasting between the end of first crack and when it becomes dense, achieving a light-medium roast level.

Cupping Flavor Description

Dry Aroma: Nuts, cane sugar, citrus, spices

Wet Aroma: Citrus, floral notes, dried plum, spices

Sipping Flavor: Grapefruit, citrus, peach, cherry, cane sugar sweetness, floral notes

Brewing Analysis

Today we're introducing FrontStreet Coffee's commonly used hand-pour method for Laurina coffee: the V60 three-pour method.

This method involves segmented extraction, dividing all brewing water into three separate pours.

Suitable for light roast, light-medium, and medium roast coffee beans.

Uses V60 dripper.

Increasing bloom time or the number of pour interruptions can enhance the richness of the coffee's taste.

The Three-Pour Segmented Extraction Method

Advantages: Offers more complexity than single-pour methods, clearly distinguishing the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume after each bloom, typically pouring when the coffee level drops to near the coffee bed surface, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Has higher requirements for water flow rate and volume control.

FrontStreet Coffee's Laurina Hand-Pour Parameter Recommendations

Using a V60 dripper can enhance the layered complexity of hand-poured flavors, making the taste richer and cleaner; it fully expresses Laurina variety's rich floral and fruit aromas with soft fruit-like acidity.

Parameters: 15g coffee, water temperature 89-90°C, grind BG 5R (Chinese standard 64% passing through #20 sieve), water-to-coffee ratio close to 1:15

Technique: 30g water for bloom, bloom time 30s. Pour hot water from the gooseneck kettle in clockwise circles around the center of the V60 dripper. Start timing when brewing begins, pour to 30g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, use circular motions like before, but slightly slower. Speed up slightly when reaching the outer circle. Stop pouring at around 1:15 seconds. When the liquid level drops by 1/3, pour again. The second pour should concentrate on the center, avoiding the area where coffee meets the filter paper to prevent channeling effects. Finish extraction around 2:05 seconds. The tail end can be discarded (the longer the extraction time, the more astringency and roughness will increase).

Pour Segments: 30-125-230g

Important Notice :

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Tel:020 38364473