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

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Pour-over Nicaragua Honey Process. 15g of coffee, medium grind (Fuji ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 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" means 'honey' in Spanish. The honey process method refers to the process of converting coffee cherries into green beans, resulting in coffee that is as memorable as sweet honey. The honey process was originally called "Pulp Natural," meaning sun-dried with the mucilage intact. After removing the outer pulp from the coffee cherries, a sticky gelatinous substance remains on the green beans. Unlike the washed process which removes this with water, it's more difficult to dry during the sun-drying process. Therefore, 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
Owner: Montecristo
Processing Plant: Jaime Jose Molina Fiallos
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Honey Process
Variety: Red Bourbon

Variety: Red Bourbon
Processing Plant: Jaime Jose Molina Fiallos
Flavor Notes: Chocolate, red fruits, juicy sensation

Nicaragua is primarily divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and Pacific Coast. The Segovias region has the highest cultivation altitude at around 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

The widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with mild, gentle flavors and subtle acidity. Nicaraguan coffee beans are among the larger coffee beans. MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This area is peaceful and elegant, featuring the famous Somoto Canyon. The local population consists mainly of various tribal indigenous peoples and people of mixed Spanish and indigenous heritage from the colonial period (mostly Chorotegas). The region produces coffee, develops arts and crafts processing trade, and has traditional delicious cuisine. Madriz is characterized by a cool climate, with seemingly simple small towns featuring beautiful house roofs and distinctive white buildings with special tiles. The area also has many coffee plantations, with mountains covered in lush pine and oak forests.

Although the region has not yet been widely explored by tourists, Madriz offers various interesting attractions, including special geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts developed from different materials. The capital of Madriz is the small city of Somoto. Somoto has an active ancient parish church set in the city center (the church still maintains artifacts and architectural structures from the colonial era since 1661).

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

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473