Proper Brewing Methods for Nicaragua Honey Process Coffee & Nicaragua Honey Coffee Bean Prices

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style).

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

Brewing Instructions

Hand-pour Nicaragua honey process coffee. Use 15g of coffee, medium grind (using Fuji's ghost tooth burr grinder at setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g, then wait until the water level drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Nicaragua Coffee Regions

Nicaragua is mainly divided into four major 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 abundant 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 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 tribes and people of mixed Spanish and indigenous heritage (predominantly Chorotegas). The region produces coffee, develops arts and crafts processing trade, and offers traditional delicious cuisine. Madriz is characterized by its cool climate, and its small towns appear simple yet feature beautiful houses with tiled roofs and distinctive white buildings. There are also many coffee plantations in the area, 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 relics and architectural structures from the colonial era dating back to 1661).

Flavor Profile

Flavor Description: Chocolate, red fruits, juicy sensation, balanced medium body

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Nicaragua
Coffee Type: Other

Bourbon Variety

Bourbon coffee was originally cultivated on Réunion Island, which was also known as Bourbon Island (Île Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species. It typically produces red fruits, known as Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has 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" 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 unforgettable 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 the coffee cherries, a layer of sticky gelatinous substance remains on the green beans. Unlike the washed process, which removes this with water, the honey process makes drying more difficult during sun-drying. Therefore, careful monitoring 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