The taste characteristics of barrel fermented coffee, how is Honduran litchi orchid coffee made?

Honduras Moka Manor Litchi Orchid

Country: Honduras

Origin: Masaguara

Manor: Moka Manor

Sea altitude: 1500-1700m

Breeds: Kadura, Kaduai

Treatment method: fine washing + brandy barrel fermentation

The taste reflects cream, dark chocolate, honey, lychee and brandy. The taste is mellow and sweet. With the change of temperature, the taste of alcohol is obvious.

Honduras has made many improvements and improvements in processing technology and transportation capacity, so it has also achieved remarkable development in the coffee market in the past 20 years. In the coffee plantations, because the cultivation is in the mountains, people pick the coffee beans by hand and then carefully process them to produce better coffee beans. Honduras harvests three million bags of coffee every year, providing a variety of coffee quality to everyone, and has become one of the world's top ten coffee exporters. Honduras has six main coffee producing areas, namely Copan, El Paraiso,Comayagua, Opalaca, Montecillos and Agalta. The average planting altitude is 1000-1600m, and the main planting varieties are Bourbon, Caturra, Typica, Catuai, Pacas.

Honduran coffee beans are larger in shape, uniform in size, uniform in color and shiny. To make harvesting easier, farmers prune coffee trees to no more than 150 centimetres because they are too tall and must be picked with ladders, which takes time and can damage the tree by bending branches. Due to the different maturity period of each fruit of coffee beans, in order to maintain the good quality of coffee beans, it is necessary to use artificial methods to pick, and then select mature red fruits from them. Coffee fruits of the same branch often take several weeks to be harvested. 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 alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little lacking. Kadura is usually red berries, but there are rare areas where yellow kadura is grown, such as Hawaii, which has a very small number of yellow kadura.

This delicate washed brandy barrel fermented lychee orchid, first freshly picked coffee fruit delicate washing, then put into brandy oak barrel low temperature fermentation for 30-40 days (temperature about 15-20°C), so that coffee beans absorb the flavor of the barrel, and finally dried.