Nicaragua Honey Process Flavor Profile and Coffee Varieties with Prices

Brewing Instructions

Professional barista exchanges: Please follow Coffee Workshop (WeChat public account: cafe_style)

Hand-pour Nicaragua Honey Process. 15g of coffee grounds, medium grind (Fujiyama ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27 seconds pre-infusion, 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 section. Water-to-coffee ratio 1:15, extraction time 2:00.

Nicaragua Coffee Regions

Nicaragua is mainly divided into four major regions: the Segovias region, the Matagalpa/Jinotega region, the Boaco region, and the Pacific region. The Segovias region has the highest cultivation altitude at around 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 Nicaraguan coffee with mild, smooth flavors and subtle acidity. Nicaraguan coffee beans are among the larger varieties. MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This area is peaceful and elegant, featuring the famous Somoto Canyon. The local population consists mainly of various tribal indigenous peoples and mixed-race people from the colonial period (predominantly Chorotegas). The region produces coffee, develops artistic and handicraft processing trades, and maintains traditional delicious cuisine. Madriz is characterized by a cool climate. Its small towns may appear simple, but feature beautiful white buildings with distinctive tiled roofs and special tiles. The area also has many coffee plantations, with mountains covered in lush pine and oak forests.

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 ancient parish church located in the city center (the church still maintains artifacts 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 (FrontStreet Coffee)
Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou City
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee bean state: Roasted
Contains sugar: Sugar-free
Origin: Nicaragua
Coffee type: Other

Bourbon Variety

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 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.

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

Honey Process

Miel means 'honey' in Spanish. The honey process (Miel Process) refers to the method of turning coffee cherries into 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 pulp from the coffee cherries, a layer of sticky gelatinous substance remains on the green beans. Unlike the washed process, which removes this with water, it's more difficult to dry during the sun-drying process. Therefore, strict control and turning are 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 plant: Jaime Jose Molina Fiallos
Altitude: 1400-1450m
Harvest period: December to March
Processing method: Honey process
Variety: Red Bourbon

Flavor Notes

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