Nicaragua Jinotega Jim Molina Estate Honey Process Red Bourbon Classification, Price, Green Beans and Roast Level

Although this region has not yet been extensively explored by tourists, Madriz possesses 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 old parish church set in the city center, and the church still holds artifacts and architectural structures preserved from the colonial era since 1661.

Flavor Description

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

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Nicaragua
Coffee variety: Other

Bourbon Variety

Bourbon coffee was originally cultivated on Reunion Island, which was also called Ile Bourbon before 1789. Generally speaking, Bourbon is a coffee variety belonging to a branch of the Arabica species. It typically bears red fruit, called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has a relatively lower yield but better quality.

Brewing Method

Hand-pour Nicaraguan honey process. Use 15g of coffee, medium grind (Fujiyama 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. 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

Honey Process

"Miel" means "honey" in Spanish. The honey process (Miel Process) refers to the method of turning coffee fruit into green beans, ultimately making the coffee unforgettable like sweet honey. The honey process was originally called "Pulp Natural," meaning sun-dried with the mucilage intact. After the outer fruit pulp is removed from the coffee fruit, the green beans have a layer of viscous gelatinous substance. Unlike the washed process, which removes this with clean water, it is more difficult to dry during sun-drying. Strict control and turning are therefore required throughout the process to avoid undesirable fermentation flavors.

Jaime Molina Honey Process

Country: Nicaragua
Region: La Sabana, Madriz
Estate: Jaime Molina
Owner: Montecristo
Processing mill: Jaime Jose Molina Fiallos
Altitude: 1400-1450m
Harvest period: December to March
Processing method: Honey process
Variety: Red Bourbon

Flavor Profile

Chocolate, red fruits, juicy sensation

Nicaragua Coffee Regions

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

Widespread volcanic ash and shade-grown cultivation produce high-quality Nicaraguan coffee with mild, gentle flavors and slight acidity. Nicaraguan coffee beans are among the larger beans. Madriz is located in the mountainous area of northern Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. The region 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 area produces coffee, develops artistic and handicraft trades, and boasts traditional cuisine. Madriz has a cool climate, and its small towns appear simple but feature beautiful houses with tiled roofs and distinctive white buildings with special tiles. There are also many coffee plantations, with lush pine and oak forests covering the mountains.

FrontStreet Coffee Recommendation

When FrontStreet Coffee recommends a practical, easy-to-use V60 dripper to anyone new to pour-over, the answer is almost always Hario's cone. Its design makes water travel to the center before dropping into the server, lengthening contact between water and grounds so aroma and flavor extract fully, and its single large hole lets the flow respond directly to the brewer's pouring control. The V60's fast extraction suits the light, floral, and fruit-forward coffees of the third wave, and a washed or honey-processed bean like this one fits that style well.

Coffees with classic Yirgacheffe character, tropical fruit, Geisha florals, or raisin sweetness are all well suited to the V60. Among them, FrontStreet Coffee's Gudingding delivers the classic washed Yirgacheffe profile of white-flower sweetness and bright citrus acidity; the FrontStreet Sun-Dried Huakui brings cream and strawberry; the FrontStreet Strawberry Candy offers Geisha-like florals by blending Costa Rican honey-process coffee with Panamanian washed Geisha; and the FrontStreet Mozart adds a raisin-honey character from Costa Rica. For a low-acid, heavier alternative, the FrontStreet PWN Golden Mandheling and the FrontStreet Brazil Queen Farm both work well, while the FrontStreet Kenya Small Tomato brings vivid cherry-tomato and smoked-plum acidity with a full, juicy body.

Whichever bean you choose, keep the pour simple: a 15g dose at a 1:15 ratio, a medium-fine grind, and water between 88-93°C. Pour 30g for a 27-second bloom, then add water to 105g and pause until the bed has dropped halfway before pouring slowly to 225g and discarding the tail. The total extraction time should land near 2:00, giving a cup that is aromatic, clean, and balanced.