Coffee of Nicaragua

Coffee “Blumen,” Honey Process

Published: September 18, 2018

Coffee Blumen is roasted at origin in Matagalpa, Nicaragua. It was developed to emphasize floral and fruit characteristics, particularly notes associated with almonds, strawberries and caramel.

Characteristics

• Roast: Full City
• Process: Semi-washed honey process
• Coffee: 100% Arabica
• Varieties: Red or Yellow Catuai and Caturra, with occasional Java
• Origin: Apante, Matagalpa, Nicaragua
• Lot: Single farm lot
• Flavor: Strawberry, almonds and flowers
• Aftertaste: Strawberry, almonds, caramel, chocolate and flowers

The Honey Process

The coffee begins with alcoholic fermentation and continues fermenting while it dries in the sun. The fruit skin is removed, but some sugar-rich mucilage remains around the parchment during drying.

The source distinguishes three broad processing methods:

1. Washed
2. Semi-washed
3. Unwashed or natural

In the semi-washed method, the coffee is depulped and washed only once. The term honey process refers to the sticky mucilage and its sugars—not to the addition of honey. As the coffee dries in the sun, these remaining sugars influence its sensory profile.