How to Make Pour-Over Coffee with Nicaragua Hacienda Herrera Washed Catuai

Nicaragua Coffee - Catuai Rony Herrera

Origin Farm: Nicaragua, Herrera Farm

Processing Method: Washed

Roast Level: Medium-Light

Herrera Farm Story Introduction:

Rony is still young, but has already produced some of the most outstanding coffee in Nicaragua. This promising farmer grew up surrounded by coffee and would visit his father's farm daily (pictured on the right). When he turned 18, he inherited his farm: "Fila Quemada," which roughly translates to "Burned Ridge," referring to the time when this mountain collapsed in flames. But that's ancient history—it's now a vibrant, exemplary farm with a promising future ahead.

The Herrera family owns and operates four farms and an ecological wet mill in the La Laguna region. Three farms are managed by the three oldest brothers, while the fourth farm, Buena Vista, is managed by their father, Roger Herrera. Don Roger began growing coffee in the region over 30 years ago and gradually expanded the business. As he aged, his sons became involved in farm management, and at this point, different farms are processed and commercialized separately.

The region feels isolated, with only a few farms accessible via a remote dirt road. It's this isolation that makes me appreciate this farm, as it corresponds to dedication. Farms at altitudes above 1,500 meters are uncommon in Nicaragua, and at these heights, farmers truly need to go the extra mile. At these altitudes, quality thrives, and combined with meticulous processing facilities, it produces consistently great coffee.

Catuai Coffee Variety Introduction:

Catuai green beans are relatively soft, with a sweet taste and minimal astringency, as if everything is only 65 points. This is a variety that Brazil has strongly promoted, but it hasn't made significant achievements yet.

Catuai is also an Arabica hybrid variety, a cross between Mundo Novo and Caturra, with good resistance to natural disasters, particularly wind and rain. It inherits the advantage of Caturra's short plant stature, addressing Mundo Novo's shortcomings. Another advantage is its firm fruit, which doesn't easily fall off in strong winds, compensating for the fragility of Arabica cherries. However, its overall flavor profile is more monotonous than both Caturra and Mundo Novo, lacking body, which is its biggest regret. Additionally, its fruit growth and harvesting lifespan is only about ten years, making the short lifespan another weakness.

Catuai also comes in red fruit (Catuai Vermelho) and yellow fruit (Catuai Amarelo) varieties. The fruits are available in both red and yellow, but so far, no yellow fruits have been found to taste better than red ones. In fact, some cupping tests have revealed that although coffee processed from yellow fruits has good acidity, its cleanliness is inferior to that of red fruits. Statistically, red Catuai more commonly wins awards.

Because Caturra has high yield and is not prone to pests and diseases but has poor flavor quality, Catuai was developed based on Caturra to improve these shortcomings, though it seems a bit too balanced.

Washed Process Introduction:

In response to the drawbacks of traditional natural processing, the washed method was developed. First, harvested cherries are processed through a depulper to separate most of the pulp from the coffee beans, then guided to a clean water tank, where they are soaked and fermented to thoroughly remove the remaining pulp layer. After fermentation is complete, they are dried either by sun or using mechanical methods to reduce the moisture content to 12%. Since the washed method removes the pulp first, there's no need to worry about mold or insect infestation during the drying process, unlike the natural method.

(↑ Depulper removing pulp) (↑ Fermentation in water) (↑ Spread flat for drying)

Naturally processed coffee has rich and full-bodied flavor with very distinct and diverse layers, while washed coffee has a very clean and refreshing taste with distinct fruit acidity. Different processing methods give coffee beans unique aromas.

Flavor Description: Caramel, chocolate, creamy, tea-like, lively acidity, high body

Roasting Recommendations/Analysis:

Recommended Brewing Methods: Pour-over, French press, Siphon

Brewing Analysis:

Today, FrontStreet Coffee introduces a common technique for pour-over Nicaragua coffee: V60 three-stage pour method

Stage extraction, dividing all brewing water into three stages

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

Using V60 filter cup

Increasing bloom time or the number of pour stops can enhance the richness of coffee flavor.

The three-stage pour extraction method

Advantages: More layered than a single continuous pour, can clearly distinguish the front, middle, and back end flavors of coffee. The method involves increasing water volume after each bloom, usually 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: Higher requirements for water flow rate and volume.

FrontStreet Coffee's Nicaragua Coffee Pour-over Parameter Suggestions:

Using a V60 filter cup for brewing can enhance the layered flavor of pour-over coffee, making it richer and cleaner; fully expressing the rich floral and fruity aromas and soft fruit acidity of Nicaragua coffee.

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

Method: 30g water for bloom, bloom time 30s. The hot water in the pour-over kettle is poured clockwise in circles centered on the filter cup, timing starts when brewing begins, pour to 30g, then stop pouring and wait 30 seconds for the first pour.

During the first pour, circle as before, but you can slow down slightly, speed up a bit when reaching the outer circle, stop pouring at around 1:15 seconds, wait for the liquid level to drop by 1/3 before pouring again. The second pour focuses on the center, ensuring the water flow doesn't hit where the coffee powder meets the filter paper to avoid channeling effects. End extraction at around 2:05 seconds, the tail section can be omitted (the longer the time, the more astringency and roughness will increase).

Stages: 30-125-230g

Important Notice :

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