Does whisky barrel fermented coffee really smell like alcohol? how did coffee barrel treatment come from?

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Qianjie-brief introduction to whisky barrel treatment

This bean-Shirley is from Honduras. Washing-Whiskey Shirley barrel low temperature fermentation treatment of this bean is that the freshly picked coffee fruit is delicately washed and fermented in an old oak barrel, and then dried in the shade. This treatment gives this coffee a unique smell of whisky, the strong aroma is really cracked, the whisky collides with honey, and the entrance is particularly comfortable and screaming pleasure.

The barrel treatment was a whim of the landowner, and she wanted to see what would happen if the coffee beans were put into a barrel for fermentation, and then she invented it.

Honduras. Shirley.

Origin: Masaguara town, Buka province

Bean seed: Kaddura

Altitude: 1500-1700m

Processing plant: Moca Manor

Treatment: washing + whisky low temperature barrel fermentation

Baking degree: shallowness

Harvesting method: manual harvesting

Flavor: whisky, honey, vanilla, cream, chocolate

Knowledge expansion: honey treatment is a treatment between tanning and washing. It keeps the coffee clean by washing, and because it is dried with pulp pectin, it increases the sweetness of coffee and the sweetness of caramel.

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