Lina Estate Single Origin Coffee Beans Processing Methods Flavor Description Regional Distribution Origin Information

Honey-processed coffee lives or dies on the discipline of the producer. Stripped of its skin and pulp but still wrapped in sticky mucilage, a batch of beans can turn syrupy-sweet or sourly over-fermented within a matter of hours, and everything depends on how carefully it is turned, shaded, and watched.

Miel Process

Miel means "honey" in Spanish, and the honey process (miel process) takes its name from the sweet, honey-like cup it is meant to deliver. The method was originally known as "pulped natural": after the outer pulp is removed from the coffee fruit, a layer of sticky, gelatinous mucilage still clings to the parchment, and the beans are dried in the sun with that layer left on. The washed process rinses the mucilage away with clean water; the honey process does not, which makes even drying far more difficult. The batch therefore has to be controlled and turned continuously from start to finish, or undesirable fermentation flavors will creep into the cup.

Jaime Molina Honey Process

Country: Nicaragua

Region: La Sabana, Madriz

Estate: Jaime Molina

Owner: Montecristo

Processing Plant: Jaime Jose Molina Fiallos

Altitude: 1,400-1,450m

Harvest Period: December to March

Processing Method: Honey process

Variety: Red Bourbon

Flavor: Chocolate, red fruits, juicy sensation

Nicaragua Coffee Regions

Nicaragua is divided into four main growing areas: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. Segovias sits highest, at roughly 1,500-2,000 meters, and produces the country's top grade, SHG (Strictly High Grown).

Widespread volcanic ash and shade-grown cultivation give Nicaraguan coffee its high quality and its mild, gentle character with only a hint of acidity. Nicaraguan beans are also among the largest in the coffee world. Madriz lies in the mountainous north of the country, bordering Nueva Segovia, Jinotega, and Esteli. It is a quiet, elegant region, home to the famous Somoto Canyon, and its population is made up mainly of indigenous groups and the mixed-heritage descendants of the colonial era, most of them Chorotega. The area grows coffee, supports an arts and handicraft trade, and keeps a traditional and well-loved cuisine. Madriz has a cool climate and a string of apparently simple small towns whose white buildings, distinctive roofs, and decorative tiles set them apart. Coffee plantations are scattered throughout, with pine and oak forests covering the mountains.

Tourists have yet to discover the region in any numbers, yet Madriz holds a surprising range of attractions: unusual geological formations, rock paintings, colonial-era sites, and high-quality handicrafts made from a variety of local materials. The capital is the small city of Somoto, whose parish church still stands in the city center and still preserves artifacts and architectural fabric dating back to 1661.

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

Manufacturer: FrontStreet Coffee
Address: No. 10, Bao'an Qian Street, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Neutral
Coffee Bean Raw/Cooked Degree: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Nicaragua
Coffee Type: Other

Bourbon Variety

Bourbon was first cultivated on Réunion Island, which was itself called Bourbon Island before 1789. Broadly speaking, Bourbon is a coffee variety belonging to a branch of Arabica, and it normally bears red fruit, which is why it is called Red Bourbon. Yellow Bourbon and Orange Bourbon also exist; Yellow Bourbon yields less but is generally considered higher in quality.

Brewing Method

Hand-poured Nicaraguan honey process: 15g of coffee, medium grind (Fuji Royal ghost-tooth grinder at setting 4), V60 dripper, 88-89°C water. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops halfway down the bed, then continue pouring slowly to 225g. Leave the tail end behind. Brew ratio 1:15, extraction time 2:00.

Nicaragua Honey Process Red Bourbon

Country: Nicaragua

Region: La Sabana, Madriz

Altitude: 1,400-1,450m

Harvest Period: December to March

Processing Method: Honey Process

FrontStreet Coffee Recommendation

If the honey process is what draws you in, FrontStreet Coffee's Mozart is a natural next step. This Costa Rican lot uses a raisin honey process, an inventive take on the traditional yellow, red, and black honey styles: the whole cherries are first dried on raised beds for at least three days before the skin and pulp are removed and the honey steps continue. Keeping 100% of the mucilage makes it harder to manage than even a black honey, and the payoff is a warmer, fruitier sweetness. Whether you brew it as pour-over, cold brew, or in a moka pot, you get distinctive notes of osmanthus, pineapple, and raisin.

For a darker, more berry-driven expression, try FrontStreet Coffee's Costa Rica Blackberry, built on a black honey process that removes almost no mucilage at all. Drying runs longer, at least two weeks, under cover to keep the sun from rushing it, so the sugars convert fully; the beds are turned at intervals to avoid uneven heat and over-fermentation. Roasted medium-light, the beans grind into an intense floral aroma and brew into grape, berry, and ripe blackberry flavors.

FrontStreet Coffee's Strawberry Candy offers a different route into the same family. It is a blend of Panama Geisha and Costa Rican coffee, with the Geisha supplying the classic citrus-and-honey note and the Costa Rican component processed as raisin honey, retaining 100% mucilage with no water added. The cherries are floated, dried on raised beds for at least three days, then pulped with the mucilage intact and dried further, with constant turning for evenness. The result is a coffee with the floral, tea-like character of Geisha alongside raisin and blueberry notes, gentle fruit acidity, an almond finish, and obvious sweetness.