Lina Estate Single Origin Coffee Oh Degree Brewing Recommendations Origin Information Flavor Description

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Flavor Description

Chocolate, red fruits, juicy sensation, balanced medium body

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted coffee beans
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk packaging
Taste Profile: Neutral coffee beans
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Nicaragua
Coffee Type: Other varieties

About Bourbon Coffee

Bourbon coffee was originally cultivated on Réunion Island, which was known as Île Bourbon before 1789. Generally speaking, Bourbon is a coffee variety belonging to a branch of the Arabica species. It typically produces red fruits, known as Red Bourbon. In addition, there are also Yellow Bourbon and Orange Bourbon. Yellow Bourbon has a relatively lower yield but superior quality.

Brewing Method

Pour-over Nicaragua Honey Process coffee: 15g of coffee grounds, medium grind (using Fuji's "ghost teeth" burrs at 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 in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Coffee Details

Nicaragua Honey Process Red Bourbon

Country: Nicaragua
Region: La Sabana, Madriz
Altitude: 1400-1450m
Harvest Period: December to March
Processing Method: Honey Process

About Honey Processing

"Miel" means "honey" in Spanish. The Honey Process (Miel Process) refers to the method of transforming coffee cherries into raw 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 fruit pulp and skin from the coffee cherries, a layer of viscous 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, 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 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

Nicaragua Coffee Regions

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 approximately 1,500-2,000 meters, producing the highest grade SHG (Strictly High Grown) coffee.

Widespread volcanic ash and shade-grown cultivation produce high-quality Nicaraguan coffee with mild, gentle flavors and subtle acidity. Nicaraguan coffee beans are among the larger beans. MADRIZ is located in the mountainous northern region of Nicaragua, bordering Nueva Segovia, Jinotega, and Esteli. This area is tranquil and elegant, featuring the famous Somoto Canyon. Local residents mainly consist of various indigenous tribes and people of mixed Spanish colonial heritage (predominantly Chorotegas). The region produces coffee, develops an arts and crafts processing trade, and maintains traditional delicious cuisine. Madriz is characterized by a cool climate. Its small towns may appear simple, but feature beautiful house roofs and distinctive white buildings with special tiles. The area also has many coffee plantations, with mountain ranges covered in lush pine and oak forests.

Although this 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 made from different materials. The capital of Madriz is the small city of Somoto. Somoto has an active historic parish church in the city center (the church still maintains relics and architectural structures from the colonial era dating back to 1661).

FrontStreet Coffee Recommendation

If honey-processed single origins like this Nicaragua lot appeal to you, a V60 is the ideal way to brew them, and FrontStreet Coffee's Ethiopia Yirgacheffe Geddin Cooperative is a natural companion for the dripper. As many coffee lovers' first stop in specialty coffee, Yirgacheffe has always enjoyed huge popularity: it usually carries distinct citrus, berry, and floral notes with a green-tea-like finish. Unlike the "sour coffee" many people imagine, a good Yirgacheffe's acidity is often soft and bright, more like the natural sweet-sour of fruit than a sharp bite—very easy to accept for someone just starting pour-over.

FrontStreet Coffee's Ethiopia Huakui is another standout. Its most striking feature is extremely prominent tropical fruit aroma, where you can often smell strawberry, passionfruit, jackfruit, and even lychee. The sweetness is obvious and the bitterness very low, and it enters smooth and full of juice, which is why many drinkers describe it as "the coffee that tastes least like coffee." For anyone who normally dislikes the bitterness of traditional coffee, FrontStreet Coffee's Ethiopia Huakui often completely changes their fixed impression of coffee. The fast extraction of the V60 happens to bring out this kind of three-dimensional aroma and lively acidity, helping florals, fruit acids, clean sweetness, and tea notes all come through.