Introduction to the flavor characteristics of Honduran Shirley whisky coffee

Coffee is either bitter or sour, this is the first impression given to people, there are not bitter acid, there are wine, do you think incredible. Qianjie believes that the flavor of coffee, in addition to the local trace elements and varieties, there is another great relationship, that is, the treatment of coffee beans. The processing of coffee beans greatly affects the flavor of coffee.

Some friends will ask the front street, a cup of coffee that is not bitter or sour, the front street usually recommends Brazilian coffee, in fact, a cup of Honduran sherry coffee is also quite good oh! Honduras sherry coffee that vanilla cream and whiskey flavor, may drink a love oh! The front street barista said, drink other coffee, and then a cup of Honduran sherry coffee, instantly surpass the previous coffee. You can imagine how good Shirley coffee feels! How invincible! Of course, everyone likes different tastes, and you can't say everyone will love it.

Honduras coffee beans geographical environment

Coffee is a crop, and climate has a great influence on its growth and flavor. Honduras is located in the north of Central America, bordering the Caribbean Sea in the north, the Gulf of Fonseca in the Pacific Ocean in the south, Nicaragua and El Salvador in the east and south, and Guatemala in the west. It is mostly mountainous and plateau. It covers an area of 112492 square kilometers and has a coastline of about 1033 kilometers. Except for coastal plains, the whole territory is mountainous, with the highest altitude of 3000 meters in the northwest and more than 2400 meters in the south. The main rivers in the territory are Koko River, Patuca River and Ulu River. Rivers from inland mountains crisscross and feed the two oceans. Many basins and river valleys are formed between the various mountain ranges. The larger basins include the Silia and Repaguale basins, and the main river valleys include the Comayagua and Hamatlan valleys.

The coast is dotted with islands, the main ones being the Baia Islands and the Tigre Islands in the Gulf of Fonseca. Honduras has a complex terrain and a diverse climate. Located in the Central American coastal plain, it has a tropical rain forest climate with an average annual temperature of 31 ° C. Mountain subtropical forest climate, the annual average temperature of 23℃, June-November for the rainy season, mild temperature, abundant rainfall, coffee is an ideal place to grow. This climate is very suitable for the cultivation of bourbon, iron pickup, cadura, kaduai, pacas varieties, Honduras also mainly cultivated these varieties.

There are 280,000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5 hectares. These coffee plantations account for 60% of the coffee production in Honduras. In coffee plantations, because they are grown in mountainous areas, coffee beans are picked by hand and carefully processed to produce better coffee beans. Honduras harvests three million bags of coffee every year, and the quantity and quality of coffee it provides to everyone is now one of the top ten coffee exporters in the world.

Honduras coffee producing area Honduras coffee producing area mainly has 6, Honduras currently has a total of 6 coffee producing areas: Panco, Montecidos, Acata, Obaraca, Quemayagua, El Paraiso. In Honduras, more than 90% of coffee growers are smallholder farmers. The vast majority of coffee produced in Honduras comes from 210 of the country's 298 municipalities and 15 mountainous regions of its 18 departments, creating more than 1 million jobs and accounting for about 38% of agricultural GDP. In addition to the six major coffee producing areas mentioned above, there are also some small producing areas.

Arcata: Arcata is more inland and has a dry and humid climate than other coffee-producing regions. Coffee is grown along the coast of the Sierra de Agalta at altitudes of 1,100 m to 1,400 m. The coffee cherries are harvested from December to March.

Quemayagua: Like acata beans, coffee in the Comayagua region is usually harvested between December and March, where coffee cherries have more time to ferment sugar. Most coffee beans are grown in the hills of Montana Los Comayagua, at altitudes ranging from 1,000 m to 1,500 m.

Montecillos: Also known as Café Marcala, coffee from the Montecillos highlands has a velvety body with sweet fruit and fine acidity. Most Honduran macara coffee is strictly grown at altitudes of 1,200 m-1,600 m and harvested from December to April.

Obalaca: High-yield coffee from the Opalaca region tends to have a delicate acidity with sweet and citrus flavors. These coffee beans are usually harvested from November to February at an altitude of 1, 100m-1, 500m, giving coffee cherries a chance to ripen evenly.

Copan: This coffee-growing area is located near the border with Guatemala at an altitude of 1, 000m-1, 500m. It is known for its rich flavor and medium body, ideal for making espresso coffee. These Honduran coffee beans are hand-picked between November and March.

El Paraiso: Honduran coffee from this region is known for its complexity, fine acidity and silky taste. These beans are grown at altitudes of 950m-1950m and are harvested from December to March.

The sherry beans of Front Street come from Masalagua, a municipality located in the province of Intibucá, Honduras, in the south of the Jesús de Otoro valley, surrounded by mountains and hills devoted mainly to coffee cultivation. Moka Manor is just a small estate in the high altitude area of Masaguari.

Honduran sherry coffee bean varieties

Arabica varieties of coffee flavor is usually better to drink, and more than boutique coffee appears. The main varieties cultivated in Honduras are Arabicas, among which Bourbon, Cadura, Cadua, Tiepika and Pacas are the main derivatives.

Kadura is a natural variety of Bourbon, discovered in Brazil in 1937. Its tree is not as tall as Bourbon, but shorter. Due to the inheritance of Bourbon's bloodline, it has a weaker resistance, but its yield is higher than Bourbon's. Although found in Brazil, cadura is not suitable for growing in Brazil, so it is not cultivated on a large scale in Brazil, but is widespread in Central and South America, such as Colombia, Costa Rica, and Nicaragua.

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

Pakas is a natural variant of bourbon. Like other widely cultivated low bourbon varieties, Pacas is a single gene mutation. Its main disadvantage is that coffee trees are small and have high and low yield potential, which can be mixed with other fruits and other plants to increase the yield of coffee fruits. The breed was discovered in 1949 on a farm belonging to the Pacas family in the Santa Ana region of Salvador. In 1960, the Salvadoran Coffee Institute (ISIC) began a pedigree selection program for parkas (individual plant selection through successive generations). It is popular in Central America and widely cultivated in El Salvador, accounting for about 25% of its production. In 1974, the honduran coffee institute introduced this variety and planted it in honduras.

Shirley coffee bean treatment method: delicate washing + barrel fermentation treatment usually coffee beans are either washed, or sun, with the advancement of fine coffee, coffee bean treatment methods are also more, such as: anaerobic treatment and honey treatment. And Honduran sherry coffee is delicately washed and whiskey casks processed.

Moka Manor processes sherry coffee beans by selecting ripe coffee cherries, removing their peel and pulp, and performing a delicate washing process. After washing with clean water, the beans are poured into a sherry whisky barrel and placed in an environment of 15 ° C to 20 ° C for 30 to 40 days of low temperature fermentation. Finally, the beans are removed and placed in a cool place to dry.

The barrel allows a small amount of air to penetrate through the barrel wall and penetrate into the barrel to make the coffee beans produce moderate oxidation. The proper amount of oxygen also accelerates the fermentation of coffee, softens the tannic acid, and at the same time allows the fresh fruit aroma to gradually brew into rich and varied mature wine aroma. The moderate hardness of the barrel ensures good waterproof and storage safety. In addition, the barrel contains a certain amount of tannic acid, when the coffee beans in the storage process, the barrel of tannic acid will also penetrate into the green beans inside, so that coffee has a sense of hierarchy and coffee has a strong aroma. Barrel fermentation is borrowed from wine technology, and its greatest impact on wine is that the wine stabilizes the structure of the wine through moderate oxidation and integrates the aroma of the barrel into the wine. It also plays a similar role in coffee fermentation.

The parameters of making sherry coffee in front street

How do you brew coffee beans with this special treatment in order to brew a good flavor?

First of all, when roasting, it is necessary to highlight the rich aroma of sherry coffee beans. The front street roaster uses this coffee beans to a medium degree of roasting. In order to speed up the extraction of coffee flavor during brewing, Qianjie recommends using higher water temperature and finer grinding degree. In addition, in order to avoid too slow water flow, so that hot water and coffee powder particles contact for too long, and excessive extraction, resulting in bitter taste, Qianjie recommends the use of faster flow filter cups, such as Hario V60.

Filter cup: Hario V 60, water temperature: 91℃, powder amount: 15g, powder water ratio: 1:15, grinding degree: medium fine grinding (Chinese standard No.20 sieve pass rate 80%)

The extraction method of Qianjie was divided into three stages: steamingwith 30g water for 30s; the first stage of small water flow was filled with water until 125g water was cut off; the second stage of water injection was continued when the liquid level was about to expose the powder layer;

Front Street Sherry Coffee Flavor: It smells of wine aroma, rich vanilla cream flavor, soft berry acid, creamy taste, fermented wine aroma, honey, sweet taste like maple sugar at the end, soft and smooth taste.

Honduran sherry coffee is popular not only for its good flavor, but also for its strong operability, not only for hand brewing, but also for Italian, SOE Italian alone, or for blending. The Italian blend beans used in the front street store also have a strong sherry flavor. The Sunflower Warm Sun Blend Coffee Bean used in Front Street is made up of 70% Honduran Shirley and 30% Ethiopian Sunburn Red Cherry. Its flavor has a touch of flower fragrance, creamy aroma and berry blended whiskey aroma.

Front Street Coffee Brewing Advice:

To brew a good cup of delicious coffee, Qianjie believes that the freshness of coffee beans is a very important part of brewing. The coffee beans delivered by Front Street Coffee are all roasted within 5 days. The purpose of Front Street Roasting is "Fresh Roast Good Coffee", so that every customer who orders coffee receives the freshest coffee. Coffee has a growing period of 4-7 days, so when the customer gets it, the flavor is at its best.

For friends who need grinding, the front street reminds you warmly: coffee beans are ground in advance, so there is no need to raise beans, because in the process of transportation, the pressure generated by carbon dioxide in the package can also make the coffee flavor mellow, so you can drink a cup immediately after receiving coffee powder. However, coffee powder needs to be brewed in time, because coffee powder oxidizes faster after contact with air, that is to say, the flavor of coffee will disperse faster, and the flavor of coffee will not be so good. Therefore, Qianjie recommends buying whole beans and grinding them now, so as to better taste the flavor of coffee.

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