What is Honduras Barrel Fermented Coffee? How to drink coffee in Honduras

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If the hottest coffee beans in 2019 are fermented in the wine casks of Manor Moca in Honduras.

Honduras is a mountainous country in Central America, located between the Pacific Ocean and the Caribbean, bordering Guatemala, El Salvador and Nicaragua. Belongs to the tropical climate, the annual average temperature is 23 ℃. With abundant rainfall throughout the year, it is an ideal environment for coffee growth. With 280000 hectares of coffee farms in the territory, most of them are small coffee farms. Honduras has made a lot of improvements and improvements in processing technology and transport capacity, so it has also made remarkable development in the coffee market in the past 20 years. More and more people begin to pay attention to Honduran coffee. It has also been recognized by many large coffee consumers.

Processing of coffee beans in Honduran wine barrels

Brandy oak barrel fermented beans, this treatment is first freshly picked coffee fruit delicate washing, and then put in brandy oak barrel low temperature fermentation for 30-40 days (about 15-20 ℃), in the shade to dry.

When you open the package, you can smell the smell of cracked wine. After grinding, the aroma will be more full-bodied and long-lasting. The beans belong to the shallow baking style, and the beans are more uniform and complete. Due to the initial delicate water washing, the whole beans are very clean, and there is not much silver skin.

Whisky Shirley barrel fermentation treatment of Coffee beans

Qianjie Coffee also has such a barrel-treated 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.

Qianjie Coffee recommends that Honduran whisky barrels deal with coffee brewing parameters:

Water temperature 90 ℃, powder / water ratio 1:15, medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%), wetting the powder bed with water about twice the weight of powder (33 grams) for steaming, seeing that the powder bed changes from wet to dry, the time is about 30 seconds, the small flow center injects water to 121g section, the water level is about to expose the powder bed, and the water level is about to expose the powder bed to remove the filter cup. (steaming start time) extraction time is 1: 40 "

Flavor: the taste is thick, with raspberry acid notes, vanilla, dark chocolate flavor, wine aftertaste and sucrose back sweet, the overall flavor level is obvious.