Introduction to the characteristics of fermentation treatment of coffee bean wine barrel evaluation of coffee bean flavor in Honduran sherry whisky barrel

Perhaps when you drink coffee, you can smell and drink the flavor of fermented wine aroma in the coffee, but this is only the flavor similar to wine aroma produced by the fermentation of coffee beans. If you drink a cup of coffee with strong wine aroma, most of the coffee is fermented in wine barrels. In front street coffee, there are several coffee processed in wine barrels, such as San Jose coffee beans from Colombia, litchi orchid and sherry coffee beans from Honduras. They are full of special wine aroma and coffee original aroma.

In Front Street Coffee, the sherry barrel fermentation process from Honduras is the most representative wine coffee. When it comes to sherry whiskey barrel coffee beans, it has to be mentioned that it is the originator of barrel processing.

The earliest use of barrel fermentation processing coffee is Colombia San Jose manor, San Jose manor owner in addition to coffee manor, but also engaged in rum oak barrel production and brewing rum work. Once his wife Monsalve Botero was helping to fill the distillate into the barrel for fermentation. If the coffee beans were fermented in the oak barrel after brewing, could it also produce the same flavor as wine? As a result, Monsalve Botero has been experimenting with low-temperature fermentation of coffee in Colombia oak barrels of different ages since 2013. So in 2017, she successfully produced the ideal combination she wanted.

Front Street Coffee's sherry coffee from Moca Estate in Honduras is also barrel fermented, using fine washed whiskey sherry barrel fermentation. Honduras is located in the north of Central America, between the Pacific Ocean and the Caribbean Sea. It is a typical two-ocean country. Due to its mountainous territory, it is very beneficial for coffee and banana cultivation. Although Honduras 'coffee industry develops later than neighboring countries Guatemala and Nicaragua, this does not affect the development of Honduras' coffee industry.

In the late 18th century, Spanish merchants first introduced Honduran coffee. In 1804, Honduras began to grow coffee on a small scale. After 1970, coffee trees were planted throughout Honduras. In 2011, Honduras 'coffee bean production surpassed Costa Rica and Guatemala's coffee-producing countries. Among them, in 1975, Brazil suffered a severe frost and coffee production dropped sharply. At this time, Honduras' coffee production experienced a large shortage. Since then, Coffee bean production in Honduras began to develop, and Honduras hosted the first COE Cup of Excellence in 2004, which continues to this day. In 2011, Honduras became the highest coffee producing country in Central America and the second largest Arabica coffee producing country in the world (Kaduai coffee varieties account for nearly half of the Arabica coffee cultivated area in Honduras). The varieties of Front Street Shirley Coffee belong to a single blend of Kadura, Kaduai and Pakas.

The sherry coffee producing area is located in Masaguara, a city in the province of Intibucá in southwestern Honduras. Coffee beans are grown at an altitude of 1500-1700 meters. One of the moka estates is where this wine flavor coffee is produced.

Morca Manor's sherry coffee is fermented in fine washed whiskey sherry barrels. Freshly picked coffee fruits are washed delicately, then put into a barrel of ripe sherry wine, fermented at low temperature for 30-40 days (temperature about 15-20℃), and then dried in shade. A sherry barrel is a barrel used by sherry distilleries in the whisky industry to age.

Sherry wine brewing process to go through the Solera System this aging process. This process refers to the aging process of sherry wine after strengthening, which is also the unique place to form sherry flavor. Sherry coffee beans present aromas of sherry wine, vanilla and cream.

Front Street Coffee This sherry coffee bean brewing method, because this bean in the cup test when the flavor is obvious vanilla cream aroma, so in order to highlight its sweet, so choose Hario V60 to brew, V60 filter cup because of the faster flow rate, can make the extracted coffee flavor layered, aroma is obvious.

Brewing parameters: water temperature 90℃, powder water ratio 1:15, medium fine grinding (BG 5R: Chinese standard 20 sieve pass rate 58%), wet the powder bed with about twice the powder weight (33 grams), steam, see the powder bed from wet to dry, the time is about 30 seconds.

Water is injected into the center of small water flow to 121g, and when the water level drops, the powder bed is about to be exposed. Water is continuously injected to 225g, and the filter cup is removed when the water level drops, the powder bed is about to be exposed. (Steaming start timing) Extraction time is 1 '40 "

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

More fine coffee beans, please add private WeChat Qianjie Coffee, WeChat: qjcoffeex