Honduras coffee flavor characteristics Honduras litchi orchid coffee how to rush to have litchi flavor

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Front Street-Honduras Litchi Orchid

Now the hot "lychee orchid" is fermented in a brandy barrel. The coffee beans smell like litchi, and the taste is full of fermented wine. This floral and fruity coffee bean broadens the range of coffee like an "outlier". For me, I have never had such fresh coffee before.

The full name of this coffee bean is the low-temperature fermented litchi orchid in the brandy barrel of Moca Manor in Massaguara, Honduras, from the Moca Manor in the Masaguara region of Honduras. The above three words are the best description of it.

Coffee beans generally smell like grass, with a somewhat astringent smell, and few raw beans themselves emit a variety of ripe flavor; this small, white-looking coffee bean, the raw taste has been obscured by the obvious wine fermentation and lychee flavor, even the sealed bags of raw beans are filled with a unique litchi flavor.

After washing and removing the pulp and peel, the picked coffee fruit is put into a brandy barrel to ferment for 30 to 40 days, during which the temperature should always be controlled between 15 and 20 degrees, and then dried in the shade to produce this completely different flavor.

Litchi orchid, Manor Moca, Honduras

Country: Honduras

Origin: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai

Treatment: fine washing + brandy barrel fermentation

Hand punching parameters: v60 filter cup water temperature: 91 °grinding degree: BG-6S manipulation: 30g water steaming 30s, second stage water injection to 125g, third stage water injection to 225g, extraction time 2 minutes

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