2019 treatment of upstart-- Honduran brandy barrel fermentation technology of coffee beans

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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.

Honduras in Central America, bordering Guatemala, El Salvador and Nicaragua. Coffee production was not hot at first until the frost in Brazil in 1975. At that time, Brazil was badly hit and coffee production plummeted, while Honduras took the opportunity to "take the top". Coffee production soared from 500000 bags to 1.8 million bags and was ransacked. It was only after that that coffee production in Honduras really developed.

In recent years, the trend in the coffee industry began to start from the post-processing method of raw beans, and developed a lot of new and strange patterns, such as "red wine treatment", "lactic acid fermentation", "double washing", "special strain treatment" and so on. This Honduran-Shirley coffee is also a special post-processing coffee. The coffee produced in Honduras used to be rich in sweetness and moderate in taste, but it lacks attractive imported aroma. In order to achieve the entrance aroma, the processing plant began to study ways to increase the aroma, followed by the low-temperature fermentation of this Honduran-Shirley whisky barrel.

Whisky barrel low temperature fermentation does not really soak the coffee beans in the wine, but breeds the whisky aroma by adding special bacteria in the coffee bean fermentation tank. This treatment gives Honduras Shirley an amazing performance. The charming whisky aroma that touches the nasal cavity before the entrance, the acidity is like the sweetness of natural honey, and the juicy sweetness of Sydney. Intertwined on the tip of the tongue is a feast of taste buds.

This is a hot brand new Honduran brandy oak barrel fermented beans, this treatment is 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.