Fermentation process of Honduran Coffee Bean Wine barrel during the process of Shirley Coffee Bean hand Flushing temperature Grinding

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Special treatment coffee beans have attracted a lot of attention and love this year, including Shirley coffee beans from Honduras. When this Shirley coffee was first put on the shelves, Qianjie coffee was widely loved by old customers because of its whisky flavor and rich vanilla cream taste, which is impressive and unforgettable. This Shirley caffeine uses the barrel fermentation method to make it have a chic flavor. In addition to Shirley, this Honduran barrel fermented coffee beans, Qianjie Coffee has another litchi orchid coffee bean from Honduras. The flavor is mainly brandy, compared with sherry coffee, the performance of litchi orchid coffee beans is mainly reflected in the mellow feeling of the middle and back section. But today, in front of the street coffee, let's first talk about how Shirley Coffee forms such a wonderful taste.

Shirley Moca Manor, Honduras

Producing area: Intibuc á province

City: Masaguara

Manor: Moca Manor

Altitude: 1500mi 1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Honduras

Honduras is located in the north of Central America, bordered by Nicaragua and El Salvador in the east and south, and Guatemala in the west, mostly mountains and plateaus, about 1500 meters above sea level, with a tropical climate, with an average temperature of 16 mi 20 ℃ and abundant rainfall, which is conducive to the cultivation of coffee. Coffee in Honduras is grown mainly in a small family model, of which 70% of small farms are less than 2 hectares. Coffee varieties grown in Honduras include Bourbon Bourbon, Kaddura Caturra, Iron pickup Typica, Kaduai Catuai, Pacas Pacas and so on. Coffee beans are often treated by washing.

Producing areas and manors

There are six main coffee producing areas in Honduras, namely, Copan, Opalaca, Mondesius Montecillos, Gongma Agua Comayagua, Akata Agalta Tropical, Paraso El Paraiso. The beans introduced this time are not in the six major producing areas, but in Masaguara, a city in Intibu á province in southwestern Honduras. Masaguara in Massagua is surrounded by mountains and hills, and the local economy mainly comes from coffee cultivation. There are many small family coffee farms, of which Mocha Manor is the production place of Shirley Coffee on the front street.

Shirley coffee bean variety

There are three varieties of Shirley coffee on the front street, Kaddura, Kaduai and Pacas.

Kaddura Caturra is a natural variety of bourbon Bourbon. The tree is not as tall as bourbon and is easy to harvest. The yield and disease resistance are better than bourbon. The flavor often has a refreshing sour fruit taste and a touch of sweetness.

Kaduai Catuai is an artificial hybrid of Kaddura Caturra and Mondu Novo, which has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick.

Pacas Pacas is a natural variety of bourbon Bourbon. The coffee tree is small and has a high yield. It can be mixed with other fruits and other plants.

Honduran barrel treatment method

Front Street Coffee Shirley Coffee beans are fermented in delicate water-washed whisky sherry barrels.

The freshly picked coffee fruit is carefully washed, then put into a barrel ripe into sherry and fermented at a low temperature for 30-40 days (about 15-20 ℃), before drying in the shade.

Shirley buckets are used by the Sherry winery in the whisky industry to make aged buckets. Sherry goes through the ripening process of Solera system Solera System in the process of making sherry. This process refers to the process of mixing and aging different vintages of sherry after strengthening, which is also the unique feature of the formation of sherry flavor.

The coffee beans fermented in sherry buckets naturally have the flavor of sherry, forming an intoxicating and unique taste, which has been very popular in recent years.

Take [Honduran Sherry Coffee] as an example.

Baking suggestion

The roaster machine comes from Taiwan's Yang Family Pegasus 800N, with an input of 300 grams. Qianjie coffee uses shallow roasting techniques, mainly to highlight the flavor of its fermented wine.

Input bean temperature: 190 ℃

Turning yellow point: 6 years old 39% 46 ", 151.8 ℃

Flashpoint: 9 hours 39 percent 07 ", 184.2 ℃

After the first explosion, the development was 2: 10, and 195 ℃ was released.

Front Street Coffee Honduras Shirley Coffee Bean Baking Curve

Test the flavor by cup

Dry aroma: vanilla, fermented wine

Wet fragrance: berries, vanilla, cream

What is the difference in the flavor of different barrel treatments from the same estate? Qianjie is going to do the experiment now!

Qianjie coffee adopts uniform brewing parameters and techniques.

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: BG#5F (the pass rate of Chinese standard No. 20 screen is 80%)

Here, Qianjie coffee should be mentioned, why should it be screened before determining the degree of grinding? in fact, this is the grinding advice provided by the American Fine Coffee Association SCA for hand-brewed coffee. Qianjie coffee has been widely verified and brewed with different degrees of grinding, and there is a significant gap in the finished products, and the degree of grinding of each type of coffee beans will be different, which is the meaning of sifting. If you don't have a sieve at home, Qianjie Coffee suggests observing the speed of the water to judge that if the flow is too fast, it is coarse, and if the flow is too slow, it is fine.

Washing and cooking technique

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams, the water level is about to be exposed when the powder bed is about to be exposed, and the filter cup is removed when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2 minutes 39 seconds.

Honduran Coffee Bean barrel processing Flavor

Shirley: the palate has aromas of vanilla and cream, sour notes of citrus and berries, almonds and dark chocolate in the middle, maple syrup in the end, vanilla in the finish, clear flavor and smooth taste. The flavor is stable from hot to cold, and there is no other miscellaneous flavor.

Litchi orchid: the entrance has litchi, brandy, dark chocolate and cream. With the change of temperature, the wine and dark chocolate are obvious, the taste is mellow, and the finish is sweet.

Summary

Although Shirley and Litchi Orchid belong to the Moca Manor in Massaguara, Honduras, there are similarities in flavor, but there are still differences. One of the two beans is different in planting, and the other is in the way of treatment. Shirley beans will have one more Pacas seed than litchi orchid. Shirley uses sherry barrels for fermentation, while litchi orchids use brandy barrels for fermentation. In flavor, Shirley will be more balanced, acidity will not be too prominent, obvious wine and black cocoa, like a wine heart chocolate. Litchi orchid in addition to wine charm, but also has a long-lasting sense of fermentation, cold will be litchi, grape tonality, exquisite elegance.

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