Nicaragua Honey Process Coffee Growing Regions Introduction How to Brew Nicaragua Coffee

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

Nicaragua Coffee Regions

Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific 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 Nicaraguan coffee with mild, gentle flavors and subtle acidity. Nicaraguan coffee beans are among the larger varieties in terms of size. 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 indigenous tribal peoples and those of mixed Spanish-indigenous heritage from the colonial period (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 its small towns appear simple yet are distinguished by beautiful house roofs and white buildings with special tiles. The area also has many coffee plantations, with mountains covered in lush pine and oak forests.

Although the 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 texture, balanced medium body

Product Information

Brand: 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 profile: Neutral coffee beans - 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 Île Bourbon before 1789. Simply put, Bourbon is a coffee variety belonging to the Arabica species branch. It typically produces red fruits, called Red Bourbon. In addition, there are Yellow Bourbon and Orange Bourbon, with Yellow Bourbon having 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

Honey Processing Method

"Miel" in Spanish means "honey." The honey process (Miel Process) refers to the method of converting coffee cherries into green beans, resulting in coffee that is 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 and skin from the coffee cherries, the green beans retain a layer of sticky gelatinous substance. Unlike the washed processing method which removes this with water, this makes drying more difficult during the sun-drying process. Therefore, strict control and constant 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 facility: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest period: December to March

Processing method: Honey process

Variety: Red Bourbon

Flavor: Chocolate, red fruits, juicy texture

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473