Honduras Masala Guamoca Estate Whisky Sherry Barrel Fermented Coffee Flavor Features

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[Shirley, Honduras]

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

/ beans information

Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus.

There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of all coffee production in Honduras.

In the coffee garden, because the planting area belongs to the mountain area, people pick coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with multi-quality coffee. It has become one of the top ten coffee exporters in the world.

There are mainly six coffee producing areas in Honduras, namely, Copa á n, El Paraiso, Comayagua, Opalaca and Montecillos,Agalta. The average planting altitude is 1000-1600m, and the main varieties are Bourbon, Caturra, Typica, Catuai and Pacas.

/ Massagua (Masaguara)

Masaguara is a municipality in the province of Intibuc á in Honduras, south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, focused on coffee growers and the main engine of the local economy. The area corresponding to the valley is dedicated to growing basic grains and livestock. The origin of his name: according to Mr. AlbertoMembre ñ o's "indigenous place name", Masaguara means "place with deer".

/ varieties (Kaddura, Kaduai, Pacas)

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua.

Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai 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, and the fruit is both red and yellow.

Pacas is a natural variety of bourbon. Like other widely cultivated low-bourbon varieties, Pacas is a single gene mutation. It is low mainly because the coffee tree has a small head and has high and low yield potential. It can be mixed with other fruits and other plants to increase the yield of coffee cherries.

The variety was found in 1949 on a farm of the Pacas family in the Santa Ana region of El Salvador. In 1960, the Salvadoran Coffee Institute (ISIC) began a pedigree selection project for Pacas (through successive generations of individual plant selection, also known as individual plant selection). It is popular in Central America and widely cultivated in El Salvador, accounting for about 25% of its production. In 1974, the Honduran Coffee Institute introduced this variety and planted it in Honduras.

/ treatment method

Fine washing whisky Shirley barrel fermentation treatment is that the freshly picked coffee fruits are carefully washed, then put into mature whisky oak barrels to ferment at a low temperature for 30-40 days (about 15-20 ℃), and then dry in the shade.

"Shirley barrel" is used as an aging barrel by the Sherry winery in the whisky industry. Sherry is a famous fortified wine produced in the sunny Jerez region of southern Spain. Sherry must be ripened through the Solera system (Solera System) in the process of making sherry.

Solera system essentially refers to the process of mixing sherry of different ages after sherry is fortified. In the Solera system, all the barrels are stacked according to the vintage, with the oldest sherry at the bottom and the youngest sherry at the top, extracting part of the wine from the bottom barrel each year for bottling and sales, and then extracting the appropriate proportion from the upper barrel to replenish it, which is what makes sherry unique.

/ Bake analysis

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 190℃ and the firepower is 140. the throttle is open to 4 at 140℃, and the firepower remains unchanged; when the furnace temperature is 151.8 ℃, the bean meter turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 150℃, the firepower is adjusted to 120, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point begins to explode until the blast starts at 9pm 39th 07, and the throttle opens to 4. After the explosion, the development of 2cm bread 39th ℃ is put into the pot.

Agtron bean color value is 68.6 (above), Agtron pink value is 80.9 (bottom), Roast Delta value is 12.

/ cup mapping

Cup test flavor: vanilla, fermented wine, honey, black chocolate, berries

1. The flavor description varies from person to person and will be affected by water temperature and cooking method. This cup test report provides the same cooking utensils and parameters, according to the description defined by the flavor wheel, in order to provide reference.

two。 The content will be revised in time according to the new information, subject to the latest update.

/ brewing and sharing

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (Chinese standard No. 20 screen pass rate 58%), that is, medium fine grinding

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 per 46 ".

Flavor: it smells of vanilla and cream, with whisky, berries, almonds and dark chocolate in the mouth, with maple syrup in the finish.