Is there litchi orchid coffee bean flavor in Honduras? a brief introduction to the advantages and disadvantages of coffee bean washing method

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Front Street-Honduras litchi orchid, washing advantages and disadvantages Introduction

Honduras Finca Mocha Lychee Lan

Honduras Moka Manor Litchi Orchid

Country: Honduras

Origin: Masaguara

Manor: Moka Manor

Altitude: 1500-1700m

Breeds: Kadura, Kaduai

Treatment method: fine washing + brandy barrel fermentation

Honduras is located in the narrow waist connecting North and South America and is also a global volcanic distribution belt. Volcanic soil is rich in phosphorus content, humus and aeration porosity, so that coffee trees can fully absorb solidified nutrients and flavor substances. High altitude creates significant temperature differences between day and night, rainfall is abundant, and the climate is pleasant.

This bean variety is known for its clear, bright, acidic iron pickup (Typica). During processing, the picked ripe fruits are first subjected to delicate washing treatment, then put into original brandy oak barrels for fermentation at low temperature (15-20 DEG C) for 30-40 days, and finally dried in shade. The processed beans add more layers to the flavor, taste more rounded, and show more distinct fruit tones.

Water washing method is a technology invented by the Dutch in the 18th century, suitable for rainy areas, although the process is quite cumbersome, but it is currently more common green bean treatment method.

Advantages: Washing method can remove impurities (stones or garbage, etc.) and defective beans through each step, so the appearance is relatively consistent from the raw beans, generally regarded as high-quality coffee, the transaction price is also higher than the natural drying method refined coffee beans. Washing not only preserves the coffee's original flavor, it also enhances the brightness of the coffee, that is, the acidity, and the special fruit aroma.

Disadvantages: Coffee beans are easily contaminated with the smell of fermentation during fermentation. If the beans are stained with fermented flavor, most of them are due to the lack of management and maintenance of the fermentation tank. Soaking coffee beans with mucous membranes on their endocarp overnight in a fermentation tank can remove the mucous membranes. However, if the microorganisms in the fermentation tank change, it will cause the coffee beans to be stained with fermentation flavor. The equipment cost of coffee washing method is relatively high, and the steps of washing are also quite time-consuming, and the production cost is relatively increased.

Knowledge point: Bourbon is a natural variation of iron pickups and is another ancient coffee variety besides iron pickups.

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