How Much Does Nicaraguan Honey Processed Coffee Cost: Nicaraguan Honey Processed Coffee Prices

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Nicaragua Coffee Regions

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

Abundant volcanic ash and traditional shade growing yield high-quality Nicaraguan coffee with mild, smooth flavors and subtle acidity. Nicaraguan beans are among the largest of all coffee varieties. MADRIZ lies in the mountainous north of the country, bordering Nueva Segovia, Jinotega, and Esteli. This area is peaceful and elegant, and it is home to the famous Somoto Canyon. The population is made up mainly of various Indigenous tribes and of people of mixed Spanish and Indigenous heritage dating from the colonial period (mostly Chorotegas). The region produces coffee, sustains an arts-and-handicraft trade, and serves traditional, delicious cuisine. Madriz has a cool climate, with outwardly simple small towns, beautiful rooftops, and distinctive white buildings topped with special tiles. There are also many coffee plantations, and the mountains are covered in lush pine and oak forest.

Although tourists have not yet explored the region widely, Madriz offers a range of interesting sights, including unusual geological formations, rock paintings, ancient colonial sites, and high-quality handicrafts made from a variety of materials. The capital of Madriz is the small city of Somoto. Somoto has an active old parish church in the city center; the church still preserves artifacts and architectural features dating back to the colonial era of 1661.

Flavor Profile

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

Product Information

Manufacturer: FrontStreet Coffee Address: No. 10, Bao'an Qian Street, Yuexiu District, Guangzhou Contact: 020-38364473 Ingredients: In-house roasted Shelf life: 30 days Net weight: 227g Packaging: Bulk Taste: Neutral Coffee bean state: Roasted beans Contains sugar: Sugar-free Origin: Nicaragua Coffee type: Other

Bourbon Variety

Bourbon coffee was originally cultivated on Réunion Island, which was called Île Bourbon before 1789. Put simply, Bourbon is a variety belonging to one branch of the Arabica species. It normally produces red fruit, which is why it is known as Red Bourbon. There are also Yellow Bourbon and Orange Bourbon; Yellow Bourbon delivers relatively lower yields but better quality.

Nicaragua Honey Process Red Bourbon

Country: Nicaragua Region: La Sabana, Madriz Altitude: 1400-1450m Harvest period: December to March Processing method: Honey process

"Miel" is Spanish for "honey". The honey process describes a way of turning coffee cherries into green beans that produces a cup as memorable as sweet honey. The method, originally called "Pulp Natural", means sun-drying the beans with the mucilage still attached. After the outer pulp is removed, the green beans retain a layer of sticky, gelatinous mucilage. Unlike the washed process, which removes this layer with water, honey processing is harder to dry evenly under the sun, so it demands careful monitoring and frequent turning throughout to avoid unwanted ferment flavors.

Brewing Instructions

To hand-pour this Nicaraguan honey process coffee, use 15g of coffee ground to a medium setting (Fuji ghost-tooth grinder #4), a V60 dripper, and water at 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Once the water level drops halfway, continue pouring slowly until you reach 225g, avoiding the tail section. The water-to-coffee ratio is 1:15, with an extraction time of 2:00.

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.

FrontStreet Coffee Recommendation

If you enjoy the chocolate-and-red-fruit character of this Nicaraguan honey process Red Bourbon, the closest match on FrontStreet's own list is FrontStreet Costa Rica Blackberry. It is made with a distinctive black honey process, a method in which almost no mucilage is removed, drying takes at least two weeks under cover to keep the sun from drying the beans too fast, and the cherries are turned at intervals so the sugars convert fully. After a medium-light roast it releases a rich floral aroma when ground, and it drinks with grape, berry, and ripe blackberry notes that sit right alongside the juicy red-fruit sweetness of this Nicaraguan lot.

For a more aromatic, fruit-forward take on the same honey family, try FrontStreet Costa Rica Mozart. It uses a raisin honey process, an updated variation on the classic yellow, red, and black honey methods in which the whole cherries are pre-dried on raised beds for at least three days before the skin and pulp are removed. Keeping 100% of the mucilage makes it even harder to control than black honey, and the result is a deeper, sweeter dried-fruit aroma. Mozart reveals osmanthus, pineapple, and raisin notes and is versatile enough for pour-over, cold brew, or the moka pot.