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What is the Water-to-Coffee Ratio for Pour-Over Brewing of Nicaragua Mamamina Estate Natural Pacamara Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Nicaragua Mierisch Family Finca Mamamina Pacamara Natural Process 19 Screen Sizing. Introduction to Mamamina Estate's story: This Nicaragua Pacamara variety from the renowned Mierisch Family represents the pinnacle of specialty coffee cultivation, processed using natural methods to highlight its exceptional flavor characteristics.

FrontStreet Coffee - Introduction to Indian Monsooned Malabar Coffee

Indian Climate

The ideal climate conditions for coffee bean growth are temperatures between 23 to 28 degrees Celsius and rainfall between 1.5 to 2.0 meters, with a 2-3 month dry season after the rainy season. Cold temperatures near freezing conditions are not suitable for coffee cultivation. Although rainfall in southern India is less than 1 meter, irrigation facilities are available, and the temperature and relative humidity are favorable for coffee bean growth.

In India, coffee plants are often affected by fungi. The most common fungus affecting coffee bean growth is Hemileia vastatrix, for which there is currently no complete cure; coffee plants are also affected by a disease called coffee rot, which causes severe damage to coffee plants during the rainy season.

India's Monsooned Malabar Coffee is one of the world's quite famous specialty coffee beans. Its processing method is quite complex and peculiar, mainly producing complex and unique flavors through the interaction between the earth and sea winds. The name "Monsooned Malabar" refers to the unique coffee product processed from monsooned beans in Malabar on the west coast of India. The coffee undergoes tedious and rigorous monsooning treatment here before being shipped worldwide.

Monsooned coffee must be made from sun-dried beans. All processing facilities for monsooned coffee face west to receive the salty and humid monsoon winds blowing from the southwest sea. Coffee beans are spread flat in the monsooning yard with all windows open. After monsooning to a certain degree, they are bagged. However, because the beans expand considerably during the process, the coffee bags cannot be filled too full, and the coffee bags cannot be stacked too densely to avoid mold and spoilage due to poor ventilation. It is also necessary to pour out the coffee beans and change the gunny sacks from time to time to prevent mold growth, making it quite a time-consuming and labor-intensive process.

The monsooning period is about twelve to sixteen weeks. After maturation, the coffee must also undergo fumigation to drive away weevils, followed by manual bean sorting to remove the failed beans that have not turned golden yellow. After three to four months of monsooning treatment, the volume of green coffee beans expands by one to two times, while weight and density decrease.

Although monsooned Malabar coffee beans appear large and plump, they are actually soft beans that are strong on the outside but weak on the inside, which is a change caused by several months of weathering. Long-term exposure of coffee beans to humid monsoon winds for weeks not only turns the beans yellow but also significantly reduces the coffee's own acidity, resulting in a very special taste. In addition to being consumed as a single-origin coffee, Indian Malabar coffee beans are also very suitable for blending with other coffee beans.

In short: FrontStreet Coffee is a specialty coffee research house that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Additionally, we hold three coffee promotion events with low discounts every month. This is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price, which has been our mission for the past 6 years!