Nicaragua Mierisch Family Mama Mina EstateCoffee Beans
Origin
- Region: Nicaragua
- Variety: Elephant Bean
- Process: Natural Process
- Roast: Medium Roast
- Altitude: 1450-1600 meters
- Sample Batch:
- Grower:
Flavor Notes:
Citrus, berry notes, grapefruit peel, nuts, tea-like sensation
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Average
- Acidity:Medium
- Body:Medium
- Bitterness:Medium
- Aftertaste:Medium
- After Cooling:Medium
Nicaragua Mierisch Family Mama Mina EstateCoffee Bean Intro:
Nicaragua Mierisch Family Mama Mina Estate
Region: France Hisco
Grade: SHB
Elevation: 1450-1600 meters
Process: Natural
Variety: Elephant Bean 18 Mesh
Mierisch Family Mama Mina Estate
Composed of 9 estates, 8 of which are located in Nicaragua’s San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, Suspiro, and one in Honduras’ Cerro Azul.
The Mama Mina Estate is covered with volcanic ash and planted under tree shade, producing high-quality Nicaraguan coffee. It has been recognized by OCIA (Organic Crop Improvement Association) as premium organic coffee grown at high altitudes. Its flavor is rich and layered, with the aroma of black berries upon entry, blackberries and dark plums accompanied by citrus peel notes. The overall flavor is robust, with a smooth and sweet mouthfeel.
The natural process is the oldest and most primitive method of coffee bean processing. The method involves first pouring the harvested coffee cherries into a large water tank, where ripe and dense cherries will sink to the bottom, while underripe or overripe cherries will float to the surface. After removing these floaters, the healthy coffee cherries are placed on patios to dry directly under the sun, reducing the moisture content from 60% down to 12%–15%. Finally, a hulling machine removes the hard outer skin (outer skin) and pulp, completing the entire processing of the green bean (bean).
Variety
Maragogype is a natural mutation of Typica, first discovered in the town of Maragogipe, Bahia, Brazil.
Maragogype coffee plants are large, taller than Bourbon or Typica; however, this plant is known for its low yield. Its most notable characteristic is its very large bean/seed—typically at least twice the size of a regular coffee bean—and it is often referred to as the 'elephant' bean.
[Front Street Coffee Roasting Report]
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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:
Front Street Coffee Brewing Method:
30g bloom for 40 seconds (due to being too fresh), after bloom pour in circles to 125g, wait until the water level drops by half then continue pouring to 225g, total extraction time 2 minutes.
