Wine barrel treatment of Coffee beans in Moca Manor in Honduras different flavors of Shirley Litchi Orchid Coffee beans

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The front street has introduced Shirley of Honduran whisky barrel fermentation in detail before, so today we will introduce another high-profile brandy barrel fermented litchi orchid coffee bean. This litchi orchid coffee bean also has a strong wine smell with Shirley, but it is relatively fresh and sweet like chocolate and honey. But the entrance is lychee-like sweetness, sweet without losing clarity, mixed with brandy wine is like litchi wine, the latter part of the sweetness is long-lasting, and Shirley said that the duo is not too much.

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.

Producing area & Manor

This lychee orchid coffee bean in Honduras comes from the Manor of La Moca, Massagua. Masaguara is a municipality in the province of Intibuc á in Honduras, located in the south of the Jes ú sdeOtoro valley, with an average elevation of only 853 meters and a high altitude of 1500 meters. Moca Manor is just a small estate in the high altitude area of Masaguarari.

Coffee variety

The main cultivated varieties are Bourbon, Kaddura, Kaduai, Tippika and Pacas. The litchi orchid varieties introduced today are the very common Kaddura and Kaduai. Kaddura was found in Brazil in 1937, the production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest. Kaduai is a hybrid of New World and Kaddura and has a good ability to resist natural disasters.

What is barrel fermentation?

The barrel fermentation method draws lessons from the wine technology, and its greatest influence on the wine is that the wine stabilizes the wine structure through moderate oxidation, and integrates the aroma of the barrel into the wine, which also plays a similar role in the process of coffee fermentation. The barrel can let a very small amount of air through the barrel wall and infiltrate into the barrel to produce moderate oxidation of coffee beans. The entry of appropriate amount of oxygen also accelerates the fermentation of coffee and softens the tannin. At the same time, it also makes the fresh fruit aroma gradually brew into a rich and changeable ripe wine flavor. The moderate hardness of the barrel ensures good water resistance and storage safety. In addition, the barrel contains a certain amount of tannin. When the raw coffee beans are stored, the tannic acid in the bucket will also seep into the raw beans inside, making the coffee layered and full-bodied.

Brandy barrel fermentation method

First, the freshly picked coffee fruits are carefully washed, then put into brandy oak barrels and fermented at low temperature for 30-40 days (about 15-20 ℃), so that the coffee beans absorb the flavor of the barrel, and finally dry in the shade. After brandy barrel fermentation, the beans have soft lychee and honey aromas, combined with alcoholic brandy and oak aromas.

Fermentation washing of litchi orchid brandy barrel in Moca Manor, Honduras

Variety: Kaddura Kaduai

Altitude: 1500-1700m

Producing area; Massaguara town, Intibuka province

Treatment: fine washing + brandy barrel fermentation

[Qianjie Coffee Baking suggestion]

In order to highlight the flavor of this lychee orchid coffee bean and to balance the overall performance, the Qianjie baker chose cinnamon baking. The soya bean temperature is 220 ℃, the yellowing point is 5: 50 ", the yellow point is 152.6 ℃, the first burst point is 9 times 39 ℃, the burst point is 18 3 ℃, and the development after one explosion is 2 cycles 39 10", 195 ℃ out.

[test results of coffee cups in front street]

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

[suggestion on brewing coffee in Qianjie]

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG#6S

[Qianjie Coffee brewing technique]: use 30 grams of water for steaming for 30 seconds, small flow circle injection to 125 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop injection, and so when the water level drop is about to expose the powder bed, remove the filter cup, the extraction time is 2 minutes 39 percent 00 ".

[flavor description]: brandy, litchi, chocolate, honey, smooth.