Nicaragua Honey Process Coffee Pour-Over Data and Brewing Guide

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Hand-pour Nicaragua honey process coffee. Using 15g of coffee grounds with medium grinding (Fuji ghost tooth grinder #4), V60 dripper, water temperature at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before pouring again. Slowly pour until reaching 225g total water. Discard the tail section. Water-to-coffee ratio is 1:15, total extraction time is 2:00.

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

Flavor Notes: Chocolate, red fruits, juicy sensation

Nicaragua Coffee Regions

Nicaragua is primarily divided into four major growing regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast region. The Segovias region has the highest cultivation altitude at approximately 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 Nicaragua coffee, characterized by mild, smooth flavors with subtle acidity. Nicaragua coffee beans are among the larger-sized 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 (predominantly Chorotegas). The region produces coffee, develops arts and crafts processing trades, and maintains 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 lush pine and oak forests covering the mountains.

Although this region has not yet been extensively 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 historic parish church located 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.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee
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 varieties

Bourbon Coffee Variety

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

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 Method

"Miel" means 'honey' in Spanish. The honey process method refers to the process of turning coffee cherries into raw green beans, ultimately making the coffee as memorable as sweet honey. The honey process was originally called "Pulp Natural," meaning sun-drying with the mucilage intact. After removing the outer fruit pulp from coffee cherries, a layer of sticky colloidal substance remains on the green beans. Unlike the washed processing method which removes this with clean water, the honey process is more difficult to dry during sun-drying. Therefore, careful control and turning are required throughout the process to avoid undesirable fermentation flavors.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473