Flavor characteristics of Honduran Molod Violet Coffee introduction to Coffee Bean by barrel treatment

There are always people who will be surprised by the taste of the wine in the coffee bean flavor, jumping off and delicious. How do you do that? In fact, this is a popular coffee treatment in recent years, with fresh raw coffee placed in buckets formerly used to make whisky, gin, rum, wine and other varieties of wine. Strange experiments started out of curiosity or convenience have become a trend of all-round development, with bakers establishing strategic cooperation with breweries. The fresh coffee fruit is fermented in a barrel for 35 to 60 days, using internally produced yeast. The moisture in the bucket contributes to the fermentation process, giving the coffee a strong, intoxicating aroma of whisky and flavors of Irish cream, green apples and other tropical fruits. The beans were kept in oak barrels for several months, absorbing the residue of the previous year's wine batch. During fermentation, water retention needs to be closely monitored and rotated once a week to ensure that beans are in uniform contact with wine-soaked buckets. This process enhances the flavor of coffee beans, creates a new experience for consumers, and can create a coffee flavor beyond imagination.

For example, the Violet Coffee of Maelaud Manor in Honduras uses the way of barrel fermentation, its strong brandy aroma is very intoxicating, the aroma is very strong, sweet and sour feeling is medium intensity. Can drink litchi, vanilla cream flavor, Jiuxin chocolate flavor is also very prominent.

Of course, the barrels used can also be rum and gin. But rum fermentation is the most balanced of the barreled aged coffee mixtures because rum has the highest sugar content of the three alcohols. Some estates are also fermenting with fruits such as watermelons and pineapples, and Qianjie will share this knowledge with you in other articles.