Nicaragua Coffee Origin & Flavor Profile: Aromatic Notes of Pour-Over Nicaragua Coffee

Nicaragua offers excellent growing conditions with its fertile volcanic soil, ideal for cultivating high-quality coffee. The coffee's flavor profile is well-rounded and balanced, with acidity that isn't overly sharp. However, historically, due to wars and hurricanes, many farms couldn't operate continuously, making it difficult for green bean merchants to trace farm origins. It wasn't until after 2003 that these adverse factors gradually disappeared, and Nicaragua's coffee quality improved significantly. Additionally, the country's transportation infrastructure has been greatly enhanced, allowing more premium coffee to enter circulation.

According to FrontStreet Coffee, between 1840 and 1940, Nicaragua experienced a "coffee boom," with coffee becoming the country's main export crop. Strong government support attracted foreign companies to invest and acquire land, leading to the emergence of many large plantations.

However, as dictator Somoza established coffee cooperatives (1936-1979) and was later overthrown by the Sandinista National Liberation Front, Nicaragua entered a communist era in 1979, and coffee trade suffered severe blows.

To overthrow the new government, the CIA supported the Contras, who attacked coffee workers' vehicles and destroyed processing plants, causing social turmoil that further devastated Nicaragua's coffee industry. Despite these challenges, coffee remained Nicaragua's most important export cash crop. Entering the 21st century, Nicaragua's coffee industry faced challenges including a sharp drop in coffee prices (1999-2003), hurricanes, and the millennium drought.

Today, Nicaragua has approximately 40,000 coffee farmers. Due to funding shortages for fertilizers, many coffee trees are grown using organic methods. Coffee farmers have begun focusing on quality and traceability records, ensuring the coffee's traceability. This marks a gradual recovery in Nicaragua's coffee industry.

Nicaragua Coffee Grading System

Strictly High Grown (SHG): 1500-2000 meters
High Grown (HG): 1300-1500 meters
Medium Grown (MG): 1000-1300 meters
Low Grown (LG): 500-1000 meters

Nicaragua Coffee Regions

Nicaragua is located in central Central America, bordering Honduras to the north, Costa Rica to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west, with a total area of 130,400 square kilometers, making it the largest country in Central America. Northern Nicaragua consists of highlands; the eastern region features coastal plains with numerous jungles and swamps, with low and flat terrain; the western region comprises coastal lowlands with many volcanoes and lakes to the east.

Nicaragua is mainly divided into four producing regions: Nueva Segovia, Matagalpa/Jinotega, Boaco, and the Pacific region. FrontStreet Coffee's Nicaragua coffee comes from the Beneficio La Bendición estate in the Nueva Segovia region.

FrontStreet Coffee: Nicaragua Regalo Coffee Beans

Region: Nueva Segovia
Estate: Beneficio La Bendición
Altitude: 1450-1700 meters
Variety: Red Catuai
Processing: Natural
Flavor: Berries, Caramel, Grapefruit

FrontStreet Coffee Brewing Recommendations

For pour-over coffee brewing, FrontStreet Coffee has always considered the freshness of coffee beans to be extremely important, as fresh coffee beans allow you to experience the rich flavors to the fullest extent. Coffee beans shipped by FrontStreet Coffee are freshly roasted within 5 days, as the freshness of coffee beans has a significant impact on flavor.

FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring that every customer who places an order receives the freshest coffee beans. The resting period for coffee is generally 4-7 days, so when you receive your ordered coffee beans, it's precisely when they're at their peak flavor performance. However, from the perspective of understanding coffee, even if the resting period is insufficient, you can still try brewing, as this allows you to understand the aromas of coffee beans at different stages.

FrontStreet Coffee's Brewing Parameters for Nicaragua Regalo Coffee Beans

Dripper: V60 #01
Water Temperature: 90-91°C
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine (80% pass-through rate with China #20 standard sieve)

The brewing method employs a three-stage extraction. Use twice the amount of water in relation to the coffee grounds for blooming, i.e., 30g of water for a 30-second bloom. When the water level drops to 125g, pause the pour. Continue pouring to 225g when the water level is about to expose the coffee bed. The total extraction time is 2 minutes (starting from the bloom). Try to maintain consistent brewing techniques for both types of beans.

Nicaragua Coffee Flavor Characteristics

Nicaragua coffee differs slightly from the rising aromas typical of Central American coffees, with a more subdued fragrance. From these coffee beans, FrontStreet Coffee experiences mostly complex flavors that are soft, with berry notes, caramel sweetness, and hints of grapefruit. The acidity is pure and pleasing.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeex

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473