Honduran coffee beans: what are the flavor characteristics of sherry barrel coffee beans and litchi orchid coffee beans?

What is the difference between Shirley barrel and Litchi orchid flavor? First of all, these two coffee beans are from Honduras, lychee orchid and sherry barrels are from Masaguara, a municipality of Intibuc á province in Honduras, located in the south of the Jes ú sdeOtoro valley, surrounded by mountains and hills, mainly dedicated to coffee cultivation, is the main engine of the local economy, and the area corresponding to the valley is dedicated to growing basic grains and livestock. The name of the area comes from: according to Mr. AlbertoMembre o's "indigenous place name", Masaguara means "place with deer". The average elevation in this area is 853 meters, and it is more than 1500 meters at high elevations. Moca Manor is a small manor located at a high altitude in Masaguara, where the beans of Litchi Orchid come from.

On the variety of coffee beans; Shirley for Kaddura, Kaduai, Pascal. Litchi orchid is Kaddura, Kaduai.

The main difference between them is the treatment above, the sherry barrel uses delicate water washing whisky sherry barrel fermentation.

The freshly picked coffee fruit is carefully washed, then put into a barrel ripe into sherry and fermented at a low temperature for 30-40 days (about 15-20 ℃), before drying in the shade. Shirley buckets are used by the Sherry winery in the whisky industry to make aged buckets. Sherry goes through the ripening process of Solera system Solera System in the process of making sherry. This process refers to the process of mixing and aging different vintages of sherry after strengthening, which is also the unique feature of the formation of sherry flavor.

The coffee beans fermented in sherry buckets naturally have the flavor of sherry, forming an intoxicating and unique taste, which has been very popular in recent years.

Litchi orchid is treated by brandy barrel fermentation.

First, the freshly picked coffee fruits are carefully washed, then put into brandy oak barrels and fermented at low temperature for 30-40 days (about 15-20 ℃), so that the coffee beans absorb the flavor of the barrel, and finally dry in the shade. After brandy barrel fermentation, the beans have soft lychee and honey aromas, combined with alcoholic brandy and oak aromas.