Characteristics and Story of Coffee Bean roasting in Honduran Whiskey Shirley barrel

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A few days ago, we entered a batch of beans processed in sherry barrels of Honduran whisky. As soon as we opened the bag of raw beans, we smelled strong vanilla cream and wine, because we wanted to better show the characteristics of this bean. So we baked two curves to compare.

Shirley Coffee

The treatment of this bean is quite special. The picked coffee cherries are first treated with delicate washing. After washing, the washed coffee cherries are put into a whisky-ripe sherry barrel and fermented at a low temperature of about 15-20 ℃ for 30-40 days, and then dried in the shade. So this treatment is called delicate water washing whisky Shirley barrel fermented.

[Honduran Shirley Coffee]

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Baking curve & flavor

Roaster: Yangjia 800N (baking capacity 300g)

[curve one]

Soy bean temperature: 190 ℃, yellowing point: 5: 45151.8 ℃, burst point: 9: 07 ", 184.2 ℃, development after one explosion: 2: 10", 195 ℃ out.

Cup test flavor: vanilla, honey, citrus, cream, wine aftertaste, smooth taste, rich flavor, overall balance.

[curve two]

Soy bean temperature: 190 ℃, yellowing point: 5: 30150.8 ℃, burst point: 8: 38 ", 184.3 ℃, development after one explosion: 1: 40", 196 ℃ out.

Cup test flavor: vanilla, cream, syrup, chocolate, fermented wine, rich aroma, thick taste, obvious sweetness, but the temperature drop will appear astringent.

* hand punch

Filter cup: Hario V60, water temperature: 90 ℃, ratio of powder to water: 1: 15; degree of grinding: medium and fine grinding (BG5R: 58% pass rate of Chinese standard No. 20 sieve)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 122 grams, continue to inject water to 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts timing) the extraction time is 1 minute 39 percent 49 ".

[curve 1]: the mouth 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.

[curve 2]: intense vanilla cream aroma in the mouth, with soft citrus acid in the middle, white pomelo flavor at the end, sweet syrup and slightly bitter finish. The taste is thick, but with a slight astringency, the cleanliness is slightly poor.

Compared with the two curves of Shirley Coffee, although the performance of [Curve 2] is better in aroma, taste and sweetness, there is some feeling of syrup at the entrance, but the cleanliness is slightly poor and astringent, and the aftertaste is bitter, coupled with a relatively single flavor. I will inevitably feel a little stiff when drinking, which proves that this bean is not suitable for light and fast baking.

Although the performance of [Curve 1] in aroma and sweetness is slightly weaker than that of [Curve 2], it has a clear flavor and smooth taste, with good vanilla and cream aromas from the entrance to the aftertaste, and the flavor is stable from hot to cold at temperature, and there is no other miscellaneous flavor.

So we decided to give up some of the aroma and sweetness and prolong the development time of the beans to develop more flavors, making the overall performance of this sherry coffee more balanced.

END