The Story and Allusion of Nicaragua Jin Molina Estate Honey-Processed Red Bourbon

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Although this region has not yet been extensively explored by tourists, Madriz boasts 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 located in the small city of Somoto. Somoto has an active ancient parish church set in the city center (the church still possesses artifacts and architectural structures preserved from the colonial era since 1661).

Pour-over Nicaragua Honey Process

15g of coffee grounds, medium grind (using Fuji's serrated burr grinder #4), V60 dripper, water temperature 88-89°C. First infusion with 30g of water, allow 27 seconds for blooming, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 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 processing method (Miel Process) refers to the process of making raw beans from coffee fruits, ultimately making the coffee as memorable as sweet honey. The honey process, originally called "Pulp Natural," means sun-drying with the mucilage intact. After removing the outer pulp from the coffee fruit, the raw beans will have a layer of viscous gelatinous substance; unlike the washed processing method which uses clean water to wash this away, it is more difficult to dry during the sun-drying process. Therefore, it requires strict control and turning throughout the process to avoid undesirable fermentation flavors.

Jaime Molina Honey Process

Country: Nicaragua

Region: La Sabana, Madriz

Estate: Jaime Molina

Estate Owner: Montecristo

Processing Plant: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest Period: December to March

Processing Method: Honey Process

Variety: Red Bourbon

Processing Plant: Jaime Jose Molina Fiallos

Flavor Notes: Chocolate, red fruits, juicy sensation

Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast region. The cultivation altitude is highest in the Segovias region 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, smooth flavors and subtle acidity. Nicaraguan coffee beans are considered among the larger coffee beans. MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This region is peaceful and elegant, featuring the famous Somoto Canyon. The local population consists mainly of various indigenous tribal groups and people of mixed Spanish and indigenous heritage from the colonial period (mostly Chorotegas). The region produces coffee, develops arts and crafts processing trades, and offers traditional delicious cuisine. Madriz is characterized by a cool climate, and its small towns may appear simple but are distinguished by beautiful house roofs and white buildings with special tiles. The area also has many coffee plantations, with mountains covered in lush pine and oak forests.

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

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Neutral
Coffee Bean State: Roasted
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