What are the characteristics of Honduran coffee? a brief introduction to the taste of Honduran coffee

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A brief introduction to the taste characteristics of Honduras-Shirley coffee in Qianjie

Honduras, 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 of raw beans, and developed many new and strange patterns, such as "red wine treatment", "lactic acid fermentation", "double washing", "special strain treatment" and so on. This Honduran-Shirley is also a special post-processing coffee.

Coffee from Honduras used to be rich in sweetness and moderate in taste, but lacks attractive entrance aromas. 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.

The "sherry bucket" is the aged barrel used by the Sherry winery in the whisky industry. All the buckets are stacked according to the vintage, the oldest sherry at the bottom and the youngest sherry at the top. Every year, some of the liquor is extracted from the bottom barrel for bottling and sales, and then the corresponding proportion is extracted from the upper barrel to replenish it, and so on ~ this is what makes sherry unique!

The whisky sherry barrel treatment is to first wash the freshly picked coffee fruit, then put it into a whisky oak barrel ripe into sherry and ferment at a low temperature for 30-40 days (the temperature is about 15-20 ℃), and then dry in the shade.

[Shirley, Honduras]

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Flavor: aroma of vanilla cream, with whisky, berries, almonds and dark chocolate in the mouth, with maple sugar in the finish.

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