Honduras Shirley barrel treatment Honduras Coffee Bean barrel treatment Flavor Wine charm intoxicating

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Front Street-Honduran Shirley Coffee

The hottest whisky barrel fermented Honduran sherry coffee beans. This bean is full of charming aroma, has the sweet smell of Scotch Whisky, and tastes with fruits such as honey and pear.

Honduras-Shirley is also a special post-processed coffee. The coffee produced in 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.

Whisky barrel low temperature fermentation does not really soak the coffee beans in the wine, but breeds the whisky aroma by adding special bacteria in the coffee bean fermentation tank. This treatment gives Honduras Shirley an amazing performance. The charming whisky aroma that touches the nasal cavity before the entrance, the acidity is like the sweetness of natural honey, and the juicy sweetness of Sydney. Intertwined on the tip of the tongue is a feast of taste buds.

Water temperature:-93 ℃

Powder / water ratio:-1:16

Time:-1 minute 40 seconds

Cooking technique: put the folded filter paper in the filter cup and rinse the filter paper with hot water. Pour out the water from the sharing pot, pour the coffee powder evenly into the filter paper and gently smooth it. The first injection of 20g steaming coffee dust for 20 seconds expands like a hamburger, wait until the coffee powder expands to the highest point, then inject water, draw a circle from the central point, enlarge the circle, and then only need to evenly circle to extract, inject 288g liquid until the liquid in the filter cup is filtered.

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