Is Nicaraguan Coffee Bitter? How to Brew Delicious Nicaraguan Coffee Tutorial

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FrontStreet Coffee - Nicaragua Natural Pour Over Tutorial

Compared to Guatemalan coffee, Nicaraguan coffee can be considered relatively unknown. Compared to Guatemala's high-altitude beans, Nicaraguan beans are more balanced but lack a distinctive character. They are moderately sized, mild in flavor, and very aromatic and rich. Nicaragua is located in central Central America, with the best Nicaraguan coffee produced in Jinotega and Nueva Segovia in Matagalpa. High-quality Nicaraguan coffee ranks among the world's best coffee beans and enjoys an excellent reputation.

Nicaragua Natural

Region: Jinotega

Altitude: 1700m

Variety: Catuai

Processing: Natural

Flavor Notes: Melon, Citrus, Hazelnut

Brewing Parameters

1. Dripper: V60
2. Grind Size: Medium-coarse (BG 6S: 58% pass-through rate on China standard #20 sieve)
3. Water Temperature: 88°C
4. Coffee-to-Water Ratio: 1:15
5. Brewing Method: Multi-stage extraction

Use 30g of water for blooming, with a blooming time of about 30 seconds. Using a small water stream, pour in a circular motion from the center to add 95g of water, reaching 125g total, then pause. When the water level drops and is about to expose the coffee bed, continue pouring to 240g total. Remove the dripper when the water level drops and is about to expose the coffee bed again. (Timing starts from the beginning of blooming) Total extraction time is 2'00".

At a medium-dark roast level, it has a certain sweetness with不明显 acidity. The aftertaste has hints of chocolate and dried fruit. As the temperature decreases, fruit acidity can be perceived, but it remains very mild. The mouthfeel is clean, but the body and persistence in the mouth are somewhat lacking. Suitable for those who dislike acidic coffee and prefer balanced, sweet flavors.

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