Nicaragua Hope Estate Big MangoCoffee Bean Intro:

Nicaragua Hope Estate Big Mango 

Region: Nicaragua, Nueva Segovia

Estate: Hope Estate

Elevation: 1450-1700m

Variety: Catuai

Process: Natural process

Coffee region 

Nicaragua has a uniquely favorable environment, located in the central part of Central America, bordering the Pacific Ocean to the west and the Caribbean Sea to the east. The central-northern part is highland, while the eastern part consists of coastal plains, forming part of the Central American Volcanic Belt. The eastern plains are hot and rainy, with a tropical maritime climate. Fertile volcanic soils are widespread, and the sheltered cultivation method provides an excellent growing environment for coffee. The three northern coffee regions of Nicaragua near Honduras—Nueva Segovia, Jinotega, and Matagalpa—range in elevation from 700-1700m. The coffee beans grown here are of stable quality, with large beans and unique Nicaraguan regional flavors. Front Street believes the Nicaraguan regional flavor is relatively subdued, with chocolatey, caramel sweetness and distinct almond notes, while acidity is low.

The Nueva Segovia region refers collectively to the coffee-producing areas of the three northern Nicaraguan provinces: Madriz, Estelí, and Nueva Segovia. Nicaraguan coffee farmers typically send beans produced in the Manz and Estelí areas to the Nueva Segovia coffee processing plant for processing and export under the name of the Las Segovias region. The coffee from Nueva Segovia features high acidity, low body, moderate sweetness, and a mouthfeel with black chocolate, creamy texture, as well as flavors of cocoa, peach, raisin, and cherry. The acidity of this region’s coffee resembles that of mulberry.

Hope Estate (La Esperanza)

Hope Estate is located in the Dipilto—Jalapa mountain range in northern Nueva Segovia, east of Tianci Estate, at an elevation of 1600-1700m. A total of 16 acres of coffee are planted, and the microclimate with misty conditions is exceptionally favorable.

Coffee variety 

Catuai originates from the Guaraní word "multo mom," meaning "very good." It comes in both yellow and red varieties. The Catuai variety was created in 1949 by crossing yellow Caturra with the Mundo Novo variety and was initially named H-2077.

This variety is widely favored for its high yield, disease resistance, and clean, bright flavor. Compared to Bourbon, Catuai has a very high yield, partly because its smaller plant size allows for shorter spacing between plants, making its planting density nearly twice that of Bourbon.

Coffee bean processing method 

The natural process begins with manually separating the coffee cherries delivered to the washing station to remove lower-density defective cherries. The qualified cherries are then spread out on raised drying beds for sun drying, which takes approximately 21 days. The cherries are dried to around 12% moisture content. During the drying period, employees at Pergamino check and remove over-fermented or mold-infected cherries, ensuring the coffee has a clean and elegant flavor. After the drying process, a hulling machine removes the fruit skin, pulp, and parchment, and the beans are packaged and stored.

 Front Street Roasting Recommendations 

Since the new-season beans have a higher moisture content, we: extend the dehydration time to ensure even heating of the bean surface and core. To highlight the sweetness, acidity, and tropical fruit aromas of these beans, Front Street roasters used a medium-light roast level.

 Front Street Cupping Report 

Front Street Brewing Tips

To emphasize the tropical fruit characteristics of this coffee, Front Street roasters used a medium-light roast. For medium-light roasted beans, Front Street recommends a brewing temperature of 90-91°C. A slightly higher water temperature can extract the aromatic compounds and acidity (tropical fruit aromas and acids) from light-roasted beans. Because medium-light roasted beans are harder, a higher temperature improves extraction efficiency and avoids excessive acidity. The V60 cone filter has a wide opening and a unique spiral rib design, which facilitates better air release and enhances extraction quality. The mouthfeel may lack body, but its high concentration delivers standout acidity, sweetness, and aroma.