Flavor Profile, Growing Region, and Brewing Parameters for Nicaragua Jinmoliina Estate Honey Process Red Bourbon

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Nicaragua Coffee Regions

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

Madriz Region Characteristics

Widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with mild, smooth flavors and subtle acidity. Nicaraguan coffee beans are among the larger varieties of all coffee beans. MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This region is tranquil and elegant, featuring the famous Somoto Canyon. The local population mainly consists of various indigenous tribes and people of mixed Spanish and indigenous heritage from the colonial period (predominantly Chorotegas). The region produces coffee, develops art and handicraft processing trade, and offers traditional delicious cuisine. Madriz is characterized by a cool climate, and its small towns may appear simple, but feature beautiful house roofs and distinctive white buildings with special tiles. The area also has many coffee plantations, with mountainous areas covered in lush pine and oak forests.

Although this 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 located in the city center (the church still maintains relics and architectural structures from the colonial era since 1661).

Flavor Profile

Flavor description: Chocolate, red fruits, juicy sensation, balanced medium body.

Product Information

Brand: FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: Self-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 Réunion Island, which was also called Bourbon Island (Île Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species. It generally produces red fruits, called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but better quality.

Brewing Method

Hand-pour Nicaraguan honey process coffee. Use 15g of coffee grounds, medium grind (Fuji Royal burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Then pour to 105g and pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Coffee Details

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 refers to the method of converting coffee cherries 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 removing the outer fruit skin and pulp from the coffee cherry, the green beans retain a layer of sticky mucilage. 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
Estate owner: Montecristo
Processing mill: Jaime Jose Molina Fiallos
Altitude: 1400-1450m
Harvest period: December to March
Processing method: Honey process
Variety: Red Bourbon
Processing mill: Jaime Jose Molina Fiallos
Flavor: Chocolate, red fruits, juicy sensation

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473