Honduran litchi wine barrel fermented Honduran coffee Honduran lychee coffee beans

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Front Street-Honduras Moka Estate Litchi Orchid

Honduras Finca Mocha Lychee Lan

Honduras Moka Manor Litchi Orchid

Country: Honduras

Origin: Masaguara

Manor: Moka Manor

Altitude: 1500-1700m

Breeds: Kadura, Kaduai

Processing method: delicate washing + brandy barrel fermentation

Honduran coffee has a rich and mellow taste, taste is not sour, alcohol and aroma are very high, quite with personality, Honduran coffee can be roasted with different degrees, leading to multi-level flavor.

| Masaguara

Masaguara is an autonomous municipality located in the department of Intibucá, Honduras, in the southern part of the Jesús de Otoro valley, surrounded by mountains and hills, devoted mainly to coffee growers, the main engine of the local economy, and the corresponding valley area devoted to the cultivation of basic grains and livestock. Its name comes from: Masaguara means "place with deer" according to Alberto Membreño's "indigenous place name"

| Breeds: Kadura, Kaduai

Caturra is a natural variety of bourbon, discovered in Brazil in 1937, and its tree is not as tall as bourbon, but shorter. Due to the inheritance of Bourbon's bloodline, it has a weaker resistance, but its yield is higher than Bourbon's. Although found in Brazil, cadura is not suitable for growing in Brazil, so it is not cultivated on a large scale in Brazil, but is widespread in Central and South America, such as Colombia, Costa Rica, and Nicaragua. The higher the elevation, the higher the quality, but the lower the yield.

When Kadura is lightly roasted, the sour aroma is obvious, and the overall brightness is bright. If it is properly processed, the sweetness can be very good, but the coffee alcohol is relatively low compared to Bourbon, and the cleanliness of the taste is a little lacking. Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

Kaduai is an artificial hybrid of Kadura and Mondu Novo. Kaduai has better resistance to natural disasters, especially wind and rain. Kaduai trees are relatively low, and compared to other coffee trees, kaduai fruit is longer and harder to pick, and the fruit is both red and yellow.

The fresh coffee fruits are washed and then fermented in brandy oak barrels at low temperature for 30-40 days (temperature is about 15-20℃), so that the coffee beans absorb the flavor of the wine barrel, and finally dried in the shade.

After the brandy barrel fermentation process beans have soft lychee, honey sweet, when mixed with full of wine brandy aroma and oak barrel aroma.

Flavor: cream, dark chocolate, honey, lychee, brandy, taste mellow, sweet feeling obvious, with the temperature changes under the sip of wine obviously.

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