Nicaragua Finca San Isidro Maracatura Pour-Over Parameters_How to Brew Maracatura

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Finca San Isidro Estate Story

Practice and innovation are the driving forces behind the development of Finca San Isidro. When Byron was just a teenager, he often moved between farms, repairing machines and other equipment in the washing processing plants. As his father's farm continued to expand, Byron built four washing processing plants.

The new washing processing plants started from draft drawings, with every screw and every inch of paint applied by Byron himself. Only three pulpers were purchased from family members, with one specifically calibrated to remove the outer skin of larger Maracaturra cherries. The washing processing station is equipped with a sorting system that can sort coffee cherries by weight and quality.

Maracaturra Coffee Variety Introduction

What makes Maracaturra special?

Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me that it inherits the excellent flavor and high yield of Caturra. Its short stature has abundant leaves that provide protection against strong winds - very useful for estates that often experience high winds.

Unfortunately, this variety is very susceptible to leaf rust, therefore requiring high levels of care. Its flavor features tropical fruits and bright acidity. It achieved 5th place in the 2015 Cup of Excellence, and Mauricio believes its future harvests will surpass those of Pacamara.

Washed Processing Method Introduction

In response to the drawbacks of traditional natural processing, the washed method emerged. First, harvested cherries are processed through a depulping machine to separate most of the pulp from the coffee beans, then guided into a clean water tank for soaking and fermentation to completely remove residual pulp layers. After fermentation is complete, the beans are dried either by sun or using mechanical methods to reduce moisture content to 12%. Since the washed method removes the pulp first, during the drying process, there's no need to worry about mold or insect infestation problems as with natural processing.

(↑ Depulping machine removing pulp) (↑ Fermentation while soaking in water) (↑ Spread flat for drying)

Natural processed coffee has rich and full flavors, with very distinct and diverse layers.

Roasting Recommendations/Analysis:

Recommended brewing equipment: Pour-over, French press, Siphon

Brewing Analysis:

Today, FrontStreet Coffee introduces a commonly used technique for pour-over Nicaraguan coffee: V60 three-pour method.

Segmented extraction, dividing all brewing water into three stages of pouring.

Suitable for light roast, medium-light roast, 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 mouthfeel.

Three-Pour Segmented Extraction Method

Advantages: More layered than single-pour methods, clearly defining the front, middle, and back-end flavors of the coffee. The technique involves increasing water volume after each bloom, typically pouring when the coffee liquid is about to drop to the powder layer surface, using small, medium, and large water flows for three-stage extraction.

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

FrontStreet Coffee's Nicaraguan Coffee Pour-Over Parameter Recommendations

Using a V60 dripper for brewing can enhance the layered flavors of pour-over coffee, making it taste richer and cleaner; perfectly expressing the rich floral and fruit aromas of Nicaraguan coffee with soft fruit-like acidity.

15g of coffee, water temperature 89-90°C, grind BG 5R (China standard 64% pass-through rate on #20 sieve), water-to-coffee ratio close to 1:15.

Technique: 30g water for bloom, bloom time 30s. Hot water from the pour-over kettle is poured in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, pour to 30g, then stop pouring and wait 30 seconds before the first pour.

For the first pour, circle similarly to before, with slightly slower speed, accelerating a bit when reaching the outer circle. Stop pouring around 1:15 seconds, wait for the liquid level to drop by 1/3, then pour again. The second pour focuses on the center, avoiding the area where coffee grounds meet the filter paper to prevent channeling effects. End extraction around 2:05 seconds - the tail end can be discarded (the longer the time, the more astringency and rough texture will increase).

Segments: 30-125-230g

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473