Introduction to the Origin, Development, History and Culture of Nicaraguan Jim Molina Estate Honey Process Red Bourbon

Though not yet widely explored by tourists, Madriz offers plenty of interest: unusual geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts worked in a variety of materials. The capital of Madriz is the small city of Somoto, whose active old parish church stands in the city center, still preserving artifacts and structures from the colonial era dating back to 1661.

Flavor Profile

Chocolate, red fruits, a juicy sensation, balanced medium body

Nicaragua Honey Process Red Bourbon

Country: Nicaragua
Region: La Sabana, Madriz
Altitude: 1,400-1,450 m
Harvest: December to March
Process: Honey
Variety: Red Bourbon
Mill: Jaime Jose Molina Fiallos
Flavor: Chocolate, red fruits, juicy sensation

Nicaragua Coffee Regions

Nicaragua divides mainly into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. The highest cultivation is in the Segovias region, at roughly 1,500-2,000 meters, producing the top-grade SHG (Strictly High Grown) coffee.

Abundant volcanic ash and shade-grown cultivation produce high-quality Nicaraguan coffee with mild, gentle flavors and subtle acidity. Nicaraguan beans are among the larger ones in the world. MADRIZ lies in the mountainous north of the country, bordering Nueva Segovia, Jinotega, and Esteli. The area is serene and elegant, home to the famous Somoto Canyon. Its people are mainly indigenous tribal groups and mixed-race descendants of the colonial period with Spanish ancestry (mostly Chorotegas). The region produces coffee, supports arts and handicraft trades, and features traditional, delicious cuisine. Madriz is defined by a cool climate and seemingly simple small towns with beautiful rooflines and distinctive white buildings clad in special tiles. Coffee plantations dot the area, and the mountains are covered in lush pine and oak forest.

Honey Process

"Miel" means "honey" in Spanish, and the honey process refers to the method of converting coffee cherries into green beans so the finished coffee is as sweet and memorable as honey. Originally called "pulped natural," it means sun-drying the beans with the mucilage intact. After the outer pulp is removed, a sticky gelatinous layer clings to the green beans. Unlike the washed process, which rinses this away with water, the honey process keeps it - making drying considerably more difficult. Careful monitoring and turning are required throughout to avoid undesirable fermentation flavors.

Jaime Molina Honey Process

Country: Nicaragua
Region: La Sabana, Madriz
Estate: Jaime Molina
Estate Owner: Montecristo
Mill: Jaime Jose Molina Fiallos
Altitude: 1,400-1,450 m
Harvest: December to March
Process: Honey
Variety: Red Bourbon

FrontStreet Coffee Recommendation

If this honey-process Bourbon's syrupy sweetness appeals to you, FrontStreet Coffee's Costa Rica Blackberry takes the style further with a black honey process - nearly all the mucilage retained and dried for at least two weeks under shade covers - then roasted medium-light for florals, grape, berry, and ripe blackberry. For the most inventive take, FrontStreet Coffee's Mozart uses raisin honey processing, keeping 100% of the mucilage for rich hot-fruit sweetness with osmanthus, pineapple, and raisin aromas.