What's so special about coffee barrel treatment is that Shirley in Masaguara, Honduras is already drunk if she doesn't drink.

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Qianjie-introduction to Shirley, Honduras

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.

As the whole of this bean is relatively balanced and sweetness is obvious, the use of soaking method with slow flow rate can better show the balance of sour, sweet and bitter. For example, relatively slow KONO filter cup, strawberry filter cup, blue bottle cake cup, and even V60 water flow with relatively fine grinding and so on.

The same bean can have many levels and characteristics, which may be the reason why I am fascinated by it.

Coffee is magical, once you drink good coffee, there will be no turning back, and there is a higher demand for quality. Its magic lies in its ever-changing, when the taste buds taste the new coffee flavor is as exciting as finding a new world.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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