Central American coffee beans recommend Honduran oak barrels to ferment litchi orchid coffee beans

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Honduras Finca Mocha Lychee Lan

Litchi orchid coffee beans at Moca Manor in Honduras

Country: Honduras

Origin: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai

Treatment: fine washing + brandy barrel fermentation

| | Honduras |

Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west. It is mostly mountainous and plateau, with a tropical climate, mild temperature and abundant rainfall. It is an ideal place for coffee growth.

There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of all coffee production in Honduras.

Honduran coffee has made many 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. In coffee plantations, people pick coffee beans by hand because they are planted in mountainous areas. then handle and process carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with multi-quality coffee. It has become one of the top ten coffee exporters in the world.

There are mainly six coffee producing areas in Honduras, namely, Copa á n, El Paraiso, Comayagua, Opalaca and Montecillos,Agalta. The average planting altitude is 1000-1600m, and the main varieties are Bourbon, Caturra, Typica, Catuai and Pacas.

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then pick out ripe red fruits from them. Coffee fruits of the same branch often take several weeks to pick before they are all harvested.

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality, Honduran coffee can lead to multiple levels of flavor according to the degree of roasting.

| | Masaguara (Masaguara) |

Masaguara is a municipality in the province of Intibuc á in Honduras, south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, focused on coffee growers and the main engine of the local economy. The area corresponding to the valley is dedicated to growing basic grains and livestock. The origin of his name: according to Mr. AlbertoMembre ñ o's "indigenous place name", Masaguara means "place with deer".

| | Variety: Kaddura, Kaduai |

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. At the site where Kaddura is planted, the higher the altitude, the higher the quality, but the corresponding yield is also less.

When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright. If handled properly, the sweetness can be very good, but the mellowness of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less. Kaddura usually has red berries, but there are very few areas with yellow Kaddura, such as Hawaii, where there are very few yellow Kaddura.

Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick, and the fruit is both red and yellow.

| | handling method |

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.

In this delicate brandy barrel fermented litchi orchid coffee beans, the freshly picked coffee fruits are first delicately washed, then put into brandy oak barrels to ferment at low temperature for 30-40 days (the temperature is 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.

| | Curve analysis |

Furnace temperature to 220℃ into the pot, throttle open 4, firepower of 200; temperature recovery point 1cm 39 ℃ firepower unchanged, throttle open to 6; at this time the bean surface turns yellow, the smell of grass completely disappears, enter the dehydration stage, firepower drops to 80 when firepower drops to 120176 ℃ at 151℃, throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 8 (the tuning power should be very careful and not be so small as to be free of burst sound). After an explosion, the development of a 2-cup 39-tack 10 ", 195 ℃ into the pot.

Agtron bean color value 70.1 (above), Agtron pink value 76.6 (bottom), Roast Delta value 6.5.

| | Cup mapping |

Litchi orchid coffee bean flavor: litchi, honey, brandy, dark chocolate

| | Cooking |

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 36 seconds, small water flow around the circle to 120 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 229 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Litchi orchid coffee bean flavor: imported litchi, brandy, cream, with the change of temperature, wine and dark chocolate obvious, taste thick, aftertaste honey is obvious.