Pour-Over Parameter Recommendations for Nicaragua Jim Molina Estate Honey Process Red Bourbon

Here is a tried-and-tested pour-over recipe for Nicaragua Jim Molina Estate honey-process Red Bourbon. Dose 15g of coffee at a medium grind size (setting #4 on a Fuji Royal ghost-tooth burr grinder), brewed on a Hario V60 with water at 88-89°C. Start with a 30g bloom for 27 seconds, then pour up to 105g and pause. Once the slurry level drops to about half, resume pouring slowly and gently until you reach 225g total. Cut the brew before the tail end. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Nicaragua Honey Process Red Bourbon

Country: Nicaragua
Region: La Sabana, Madriz
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Honey Process

"Miel" is Spanish for honey, and the honey process gets its name from the sweet, syrupy cup it can produce. The method was originally known as "pulp natural," meaning the coffee is sun-dried with the mucilage still attached. After the outer skin and pulp of the cherry are removed, a sticky, gelatinous layer of mucilage clings to the parchment. Unlike the washed process, which rinses it away with water, honey-process lots keep that layer, which makes them far harder to dry evenly. The drying beds need constant monitoring and turning to prevent off-flavors from unwanted fermentation.

Jaime Molina Honey Process

Country: Nicaragua
Region: La Sabana, Madriz
Estate: Jaime Molina
Owner: Montecristo
Processing Plant: Jaime Jose Molina Fiallos
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Honey Process
Variety: Red Bourbon
Flavor Notes: Chocolate, red fruits, juicy sensation

Nicaraguan coffee is broadly divided into four growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. The Segovias region sits at the highest elevations, roughly 1,500-2,000 meters, and produces the country's top grade, SHG (Strictly High Grown).

Widespread volcanic ash soils and shade-grown cultivation give Nicaraguan coffee its mild, gentle character and understated acidity. The beans are among the larger sizes you will encounter. MADRIZ lies in the mountainous north, bordering Nueva Segovia, Jinotega, and Esteli. It is a calm, unhurried area best known for the Somoto Canyon. Its people are mainly indigenous communities and the mixed Spanish-indigenous descendants of the colonial era (mostly Chorotegas). The region lives off coffee, artisan crafts, and a traditional local cuisine. Madriz enjoys a cool climate, and its small towns are full of charm, with tiled roofs and distinctive white buildings. Coffee plantations dot the mountainsides, which are covered in lush pine and oak forest.

Though still largely off the tourist trail, Madriz offers plenty to see: unusual geological formations, rock paintings, old colonial sites, and high-quality handicrafts worked in a variety of materials. The departmental capital is the small city of Somoto, whose active parish church stands in the center of town and still preserves artifacts and architectural structures dating back to 1661.

Flavor Description: Chocolate, red fruits, juicy sensation, balanced medium body

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Neutral
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Nicaragua
Coffee Type: Other

FrontStreet Coffee Recommendation

If you enjoy brewing on a V60, FrontStreet Coffee has a few beans that shine with this dripper. The V60's 60° cone angle and single large outlet reward a controlled pour, bringing out layered aromatics and lively acidity.

FrontStreet Ethiopia Yirgacheffe Guodingding (Washed, Light Roast): Yirgacheffe is a classic first stop for anyone getting into specialty pour-over. Expect vivid citrus, berries, and floral notes with a green-tea-like sweetness on the finish. The acidity is soft and bright, closer to the natural sweetness of fruit than anything harsh, which makes it an easy cup to love.

FrontStreet Ethiopia Huakui / Aricha (Natural, Light Roast): One of the most successful star beans in recent specialty coffee. Tropical fruit aromatics are intense, with strawberry, passion fruit, jackfruit, and even lychee. Pronounced sweetness, very low bitterness, and a smooth, juice-like body make it feel like "coffee for people who don't think they like coffee."

FrontStreet Panama Esmeralda Red Label Geisha: The legend of the specialty world. Elegant jasmine florals, citrus, bergamot, and delicate black-tea notes, with a clean, transparent cup and a long, layered finish. It costs more than most specialty lots, but it remains a bucket-list experience for many coffee lovers.

FrontStreet Kenya Cherry Tomato (Washed, Light Roast): From the Thika growing region at 1550-1750 meters, grown on SL28 and SL34 and processed with Kenya's signature 72-hour double-wash fermentation. Look for cherry tomato and dried plum acidity with a full, fresh-pressed-juice body, mid-palate sweetness of snow pear and black plum, and a clean finish of yellow sugar and light green tea.

FrontStreet PWN Indonesia Golden Mandheling (Dark-Medium Roast): A wet-hulled Sumatran classic with very low acidity and a thick, lingering body. Herbal notes, dark chocolate, and a faint earthiness make it the pick for drinkers who love heavy cups and avoid acidity.

FrontStreet Jamaica Blue Mountain No.1: Neither aggressively fruity like many African coffees nor heavy and bitter like dark roasts, Blue Mountain No.1 balances acidity, sweetness, bitterness, and aroma almost perfectly, with cream, caramel, chocolate, nuts, honey, and a gentle fruit tone. Many in the trade call it "the specialty coffee almost everyone can love."