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Nicaragua Jim Molina Estate Honey Process Red Bourbon: Varieties, Brand Recommendations, and Estate

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Bourbon coffee was originally cultivated on Réunion Island, which was known as Bourbon Island (le Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species. It typically produces red cherries, known as Red Bourbon. In addition to Red Bourbon, there are also Yellow Bourbon and Orange Bourbon, with Yellow

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Bourbon Coffee Origins

Bourbon coffee was originally cultivated on Réunion Island, which was also known as Île Bourbon before 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species. It typically produces red cherries, known as Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but superior quality.

Pour-over Recipe: Nicaragua Honey Process

15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Discard the tail end. 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

The Honey Process

"Miel" means "honey" in Spanish. The honey process (Miel Process) refers to the method of transforming coffee cherries into green beans, ultimately creating an unforgettable coffee with honey-like sweetness. Originally called "Pulp Natural," this method involves sun-drying the beans with their mucilage intact. After removing the outer pulp from the coffee cherries, the green beans retain a sticky, gelatinous layer. Unlike the washed process which removes this layer with water, the honey process makes drying more challenging. Therefore, careful monitoring and turning are required throughout the drying process to avoid undesirable fermentation flavors.

Jaime Molina Honey Process

Country: Nicaragua

Region: La Sabana, Madriz

Estate: Jaime Molina

Estate Owner: Montecristo

Processing Mill: 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

Nicaragua Coffee Regions

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

The abundant volcanic ash and shade-growing cultivation methods produce high-quality Nicaraguan coffee with mild, smooth flavors and subtle acidity. Nicaraguan coffee beans are among the larger-sized varieties. MADRIZ is located in the northern mountainous region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This peaceful and elegant region features the famous Somoto Canyon. The local population consists mainly of various indigenous tribes and people of mixed Spanish and indigenous heritage (predominantly Chorotegas). The area produces coffee, develops arts and crafts trade, and maintains traditional gourmet cuisine. Madriz is characterized by its cool climate. Its small towns may appear simple, but feature beautiful houses with distinctive tiled roofs and white architecture. The region also has numerous coffee plantations, with mountains covered in lush pine and oak forests.

Although this region hasn't been extensively explored by tourists, Madriz offers various interesting attractions, including special geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts made from different materials. The capital of Madriz is the small city of Somoto. Somoto has an active, ancient parish church in the city center (the church still maintains artifacts and architectural structures from the colonial era dating back to 1661).