Nicaragua Black HoneyCoffee Beans
Origin
- Region: Nicaragua
- Variety: Caturra
- Process: Black Honey Process
- Roast: Cinnamon Roast
- Altitude: 1200-1400
- Sample Batch:
- Grower:
Flavor Notes:
This honey-processed coffee uses African-style raised drying beds instead of concrete floors, ensuring precise control over green bean processing quality. It offers spicy and herbal aromas, with fruity notes, brown rice tea, slight apple acidity, and a sweet profile in the cup. The finish includes almond and berry notes.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:None
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Medium
Nicaragua Black HoneyCoffee Bean Intro:
Country: Nicaragua
Processing Farm: Cafetos de Segovia
Variety: Caturra/Catuai
Process: Black Honey
01|Farm Introduction
Cafetos de Segovia, a micro-lot processing farm, is owned by the second-generation sisters Ana and Martha Albir from the Albir family. They inherited their passion for coffee from their father. The Albir family purchased a coffee farm in 1991 but had to halt its daily operations due to political unrest. In 2007, Ana and Martha decided to take over the farm and continue their father’s legacy. In 2015, they also invested in a processing facility and began coffee processing at Cafetos de Segovia in 2016. The farm not only provides processing and export services for their own family farm but also serves 11 nearby farms.
The Nueva Segovia region and its surrounding hills are located at the northwestern border between Honduras and Nicaragua. Among all the coffee-growing regions in Nicaragua, Nueva Segovia is one of the smallest, yet the coffee from Segovia offers excellent flavor. Nicaragua has been commercially cultivating coffee for over a century, but due to political and economic instability, it has not received much attention from the coffee industry. In recent years, coffee plantations seized during the Nicaraguan Revolution have been returned to local families, and the country is striving to become a producer of specialty coffee.
03|Green Bean Analysis
This coffee is classified as SHG grade with medium bean density. Roasting begins with gentle medium heat, reaching the yellowing point around 5 minutes. The heat is then reduced to enter the Maillard reaction, and at 168°C, the heat is lowered again to extend the Maillard phase. The beans enter first crack with relatively stable temperature differentials.
The roaster is preheated to 200°C, and the beans are loaded at this temperature. The airflow damper is set to 3, and after 30 seconds, the heat is turned on. The initial heat is adjusted to 140, with the damper remaining unchanged. The turning point occurs at 1:38, and the heat is maintained. At 5:10, the beans begin yellowing, and the grassy aroma fades as the beans enter the dehydration phase. The heat is then reduced to 110, and the damper is opened to 4. At 168°C, the heat is reduced again to 80.
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Region Intro:
Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco and the Pacific. The Segovias region has the highest growing altitude at around 1,500-2,000, and the coffee it produces is the highest grade SHG (Strictly High Grown).
Brewing Tips:
Recommended Brewing Method: Pour Over
Filter: V60
Water Temperature: 90-92°C
Coffee Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium-Fine (80% passing through a No. 20 sieve according to Chinese standards)
Brewing Technique: Pulse Pouring
Start with a 30g bloom for about 30 seconds, then pour 125g of water in small circles centered on the coffee bed. When the water level drops close to exposing the coffee bed, continue pouring until reaching 225g total. Remove the filter when the water level nears the coffee bed again. (Timing starts at bloom.) Total brew time: 2'00".
