Liliana Estate Single Origin Coffee Bean Growing Information, Cultivation Varieties, Processing Methods, and Award Details

For professional barista communication, please follow Coffee Workshop (WeChat public account: cafe_style)

Nicaragua Honey Process Red Bourbon

Country: Nicaragua

Region: La Sabana, Madriz

Altitude: 1400-1450m

Harvest Period: December to March of the following year

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, ultimately creating coffee that is as memorable as sweet honey. Originally called "Pulp Natural," it means sun-drying while retaining the mucilage. 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 is more difficult to dry during the sun-drying process. Therefore, careful monitoring 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

Estate Owner: Montecristo

Processing Mill: Jaime Jose Molina Fiallos

Altitude: 1400-1450m

Harvest Period: December to March of the following year

Processing Method: Honey Process

Variety: Red Bourbon

Flavor Notes: Chocolate, red fruits, juicy sensation

Nicaragua is mainly divided into four major regions: Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast. 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 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-sized coffee beans. 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 indigenous tribes and people of mixed Spanish and indigenous heritage from the colonial period (primarily Chorotegas). The region produces coffee, develops arts and crafts processing trade, and maintains traditional delicious cuisine. Madriz is characterized by a cool climate, with seemingly simple small towns featuring beautiful house roofs and distinctive 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 widely 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 Description: Chocolate, red fruits, juicy sensation, balanced medium body

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)

Address: No. 10, Bao'an Front Street, Yuexiu District, Guangzhou City

Manufacturer Contact: 020-38364473

Ingredients: In-house roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste: Neutral

Coffee Bean State: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Nicaragua

Coffee Type: Other

Bourbon coffee was originally cultivated on Réunion Island, which was called Île 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. In addition, there are Yellow Bourbon and Orange Bourbon. Yellow Bourbon has relatively lower yields but better quality.

Hand-pour brewing method for Nicaragua Honey Process: 15g of coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473