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What Does Nicaragua Honey Process Taste Like & How to Brew Nicaraguan Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchanges - Follow Coffee Workshop (WeChat official account: cafe_style). Bourbon coffee was originally cultivated on Réunion Island, which was also known as Bourbon Island (le Bourbon) before 1789. Simply put, Bourbon is a coffee variety belonging to a branch of the Arabica species. It generally produces red fruits, called Red Bourbon. Besides this, there are also Yellow Bourbon, Orange Bourbon, and Yellow

Nicaragua Honey Process Red Bourbon Coffee

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Introduction to Bourbon Coffee

Bourbon coffee was originally cultivated on Réunion Island, which was known as Île Bourbon until 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species. It typically produces red cherries, known as Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon varieties. 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

"Miel" means "honey" in Spanish. The honey process (Miel Process) refers to the method of transforming coffee cherries into green beans, resulting in coffee that is memorably sweet like honey. Originally called "Pulp Natural," this process involves sun-drying the beans while retaining the mucilage. After removing the outer fruit pulp from the coffee cherries, a sticky gelatinous substance remains on the green beans. Unlike the washed process that removes this layer with water, the honey process makes drying more challenging. Therefore, careful monitoring and frequent turning are required throughout the drying process to avoid undesirable fermentation flavors.

Jaime Molina Honey Process

Country: Nicaragua

Region: La Sabana, Madriz

Estate: Jaime Molina

Estate 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

For pour-over brewing of Nicaragua honey process coffee: Use 15g of coffee grounds, medium grind (Fuji Royal grinder with demon teeth setting #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Discard the final tail portion. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Nicaragua Coffee Regions

Nicaragua is primarily divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. The Segovias region has the highest cultivation altitude at 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 largest in size. MADRIZ is located in the northern mountainous 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 indigenous tribal groups and people of mixed Spanish and indigenous heritage (predominantly Chorotegas). The region produces coffee, develops arts and crafts processing trade, and boasts traditional delicious cuisine. Madriz is characterized by a cool climate, and while its small towns may appear simple, they feature beautiful house roofs and distinctive white buildings with special tiles. The area also has many coffee plantations, with mountain slopes 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 dating back to 1661).