Introduction to the fermentation method of coffee bean wine barrel | what is the flavor of litchi orchid coffee beans?

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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.

"Sherry 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 aged 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.

Washing litchi orchid with fermented brandy barrel in Moca Manor in Honduras

Honduras Finca Mocha Brandy Barrel Anaerobic LYCHEE

Litchi orchid comes from the new world of coffee in Honduras. In recent years, Honduran coffee has repeatedly surprised the world because of the geographical and soil conditions that are already suitable for coffee growth, coupled with the careful planting and handling of today's coffee farmers.

One of the selling points of this bean is the so-called "brandy barrel fermentation". Just now we talked about the fermentation principle, which is generally fermented in stainless steel containers, while this bean uses original brandy oak barrels, which is a major source of her strong brandy aroma.

Not only that, the variety of this bean itself is a bourbon famous for its clean, bright and sour quality, while the treatment brings richer flavor levels, more rounded taste and fruit tonality.

Her flavor reminds people of sweet and juicy litchi, which is the origin of its Chinese name. Apart from riding the world of mortals, the people of Honduras on the other side of the ocean may be more familiar with their close relatives of rich fruits and lychees: rambutan, also known as maochi, which is more acidic than our litchi.

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