Nicaragua Specialty Coffee: Tienshun Estate Coffee Beans Professor & Gift Coffee Brewing Flavor

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In recent years, Nicaragua has been relatively unknown in the coffee world due to frequent civil wars that hindered the development of its coffee industry. However, with the cessation of conflicts and economic recovery in recent years, the coffee industry has also begun to flourish. Nicaraguan coffee boasts a captivating almond aroma, and FrontStreet Coffee has acquired two coffee beans from Finca Un Regalo de Dios – Professor & Gift.

Coffee Growing Regions

Nicaragua enjoys a uniquely advantageous environment, located in central Central America, bordering the Pacific Ocean to the west and the Caribbean Sea to the east. The north-central region consists of highlands, while the eastern part is a coastal plain, forming part of the Central American volcanic belt. The eastern plains experience high temperatures and abundant rainfall, characterized by a tropical maritime climate. Fertile volcanic soil is widespread throughout the country, combined with sheltered cultivation methods, providing an excellent growing environment for coffee. There are three main growing regions: Nueva Segovia, Jinotega, and Matagalpa, with altitudes ranging from 700-1700 meters. FrontStreet Coffee believes that Nicaraguan regional flavors tend to be deeper, with notes of chocolate, caramel sweetness, and prominent almond characteristics.

Finca Un Regalo de Dios is located in Nueva Segovia, Nicaragua. The Nueva Segovia region is a collective term for the coffee-producing areas in the three northern provinces of Nicaragua: Madriz, Estelí, and Nueva Segovia.

Finca Un Regalo de Dios, meaning "A Gift from God," is located in the municipality of Mozonte, Nueva Segovia, near the Dipilto-Jalapa mountain range and the border with Honduras. The farm is situated in a lush forest surrounded by mountains on three sides, spanning 179 hectares, with 130 hectares dedicated to coffee cultivation. The farm categorizes its plants based on altitude, though interestingly, this has minimal direct impact on quality. As his coffee gained international recognition, farm owner Luis Alberto Balladarez Moncada has placed greater emphasis on selective harvesting of coffee cherries.

Coffee Varieties

The Professor coffee bean from Finca Un Regalo de Dios is Red Bourbon. Red Bourbon is what we commonly refer to as the Bourbon variety, a natural mutation of Typica. When ripe, the coffee cherries display a wine-red color, and the coffee beans have a relatively round shape. Bourbon varieties grown at high altitudes typically exhibit superior aroma and bright acidity, with flavor characteristics similar to red wine when consumed.

The Gift coffee bean from Finca Un Regalo de Dios is Red Catuai, a coffee variety created through artificial hybridization of Caturra and Mundo Novo. Catuai inherits the dwarf stature of Caturra, requiring no shade cultivation, making it easy to grow and convenient to harvest. It also demonstrates superior resistance to natural disasters compared to Mundo Novo. In terms of flavor, it possesses excellent acidity. Catuai typically appears in both red and yellow fruit types.

Coffee Bean Processing Method

Coffee beans from Finca Un Regalo de Dios undergo natural processing. Farm owner Luis has extensive experience in specialty coffee cultivation and processing. His continuous experimentation with natural processing techniques has made him a notable contributor to Nicaraguan specialty coffee. The care and handling of each batch by the farm owner are exceptional, with meticulous attention at every stage, beginning with the selection of optimal cherries, sorting out defective and underripe or overripe fruits. The cherries are then directly spread on raised beds for drying. Such naturally processed coffee typically dries for 25-30 days until the moisture content reaches approximately 11%. This processing method results in coffee with higher sweetness and rich layering of flavors.

FrontStreet Coffee Roasting Recommendations

The new season beans from Finca Un Regalo de Dios have higher moisture content, so FrontStreet Coffee's roasters extend the dehydration time to ensure uniform heating of the bean surface and core. Nicaraguan beans are plump and tend to have muted aromas. FrontStreet Coffee's roasters recommend using a medium-light roast, turning off the heat thirty seconds before dropping and allowing for a coasting period with reduced airflow to develop the regional characteristic of almond aroma.

FrontStreet Coffee Cupping Notes

FrontStreet Coffee Brewing Recommendations

Filter: V60 #01

Water Temperature: 90-91°C

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine (80% pass-through rate on China standard #20 sieve)

FrontStreet Coffee's brewing method: Three-stage extraction. Begin with a 30-gram bloom for 30 seconds. Using a small water stream, pour in a circular motion to 125 grams, then segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225 grams and stop. When the water level drops again and is about to expose the coffee bed, remove the filter cup. (Timing starts from the bloom) Total extraction time is 1'50".

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