Nicaragua's Finca El Tormenta Maragogype Natural is a giant bean variety that has attracted much attention in the specialty coffee world. Starting from an actual pour-over brewing plan, this article gives specific parameters of 15g coffee grounds, medium grind, 88-89°C water temperature, 1:15 coffee-to-water ratio, and 2-minute extraction, while also sorting out the botanical origins of Maragogype—originating from Maragogipe municipality in Bahia, Brazil, formally established taxonomically in 1870, a derived hybrid of Arabica, with beans reaching more than three times the size of ordinary coffee beans. The article also introduces the distribution of Nicaragua's four major producing regions, the highest SHG grade in the Segovias region, and the body and delicate aroma brought by volcanic fertile soil and shade-grown cultivation, and explains in detail the pineapple, winey, stone fruit, caramel, and roasted nut flavor layers of this natural bean from Finca El Tormenta, as well as Front Street Coffee's roasting and product information.
For professional barista exchange, please follow Coffee Workshop (WeChat public account cafe_style)
This time, pour-over is used to extract Nicaraguan Maragogype. The parameters are as follows: 15 grams of grounds, medium grind (4 on a small Fuji ghost-tooth grinder), V60 dripper, water temperature controlled at 88 to 89°C. For the first pour, add 30 grams of water and bloom for 27 seconds; then pour to 105 grams and pause, waiting until the water level in the coffee bed drops by half before continuing. Next, pour slowly until the total water reaches 225 grams, discarding the tail end. The coffee-to-water ratio is 1:15, and the total extraction time is about 2 minutes.
La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural
Country: Nicaragua
Region: Francisco
Altitude: 1400-1450m
Harvest period: December to March of the following year
Processing method: Natural process
Variety: Maragogype
Processing plant: Finca El Tormenta
Flavor: Pineapple, winey notes, and stone fruit, with a caramel and roasted nut finish
Nicaragua's coffee-producing regions can be roughly divided into four parts: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific coast. Among them, the Segovias region has the highest growing altitude, at about 1,500 to 2,000 meters, and the coffee it produces belongs to the highest grade, SHG (Strictly High Grown).
The flavor profile of Nicaraguan coffee tends to be low-key, often with chocolatey and caramel-like sweetness, prominent almond notes, and bright acidity, which differs from the commonly rising and bright fruity acidity style of Central America. The country has exceptional growing ecology: fertile volcanic soil is widely distributed, and combined with shade cultivation, it allows coffee trees to develop a good growing constitution. Precisely because of this, Nicaraguan beans are not only rich in body but also carry a delicate aroma, and are regarded as top-grade in the eyes of international coffee connoisseurs. In recent years, they have also gradually gained attention in the specialty coffee world.
Maragogype, also known as elephant bean, is three times larger than other coffee beans or even more. Its taxonomic name is Maragogype, and it originated in Maragogipe municipality in Bahia, Brazil. In 1870, this municipality first established the taxonomic status of this giant coffee bean, and it belongs to a derived variety (hybrid variety) of Arabica.
The flavor performance is full, with both bright stone fruit acidity and rich spicy sweetness. Multiple tastes such as apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness alternate and change, making it truly an exceptional bean!
Factory name: FrontStreet Coffee Factory address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City Manufacturer contact: 020-38364473 Ingredients list: Self-roasted Shelf life: 90 Net content: 227g Packaging method: Loose coffee beans Degree of roast: Roasted coffee beans Whether contains sugar: No sugar Origin: Nicaragua Roast level: Medium roast
The above content is compiled by CoffeeHunters, a coffee news website.
