What are the types of coffee beans in Honduras? introduction to the characteristics of Honduran coffee beans

Coffee is the continuation water for workers, and alcohol is the spiritual food for young people. Coffee and wine are synonymous with youth, and of course there are times when they merge into one. Since there is coffee-flavored wine in wine, then in coffee, of course, there is alcoholic coffee.

Among the nearly half a hundred raw beans of Qianjie Coffee, Shirley Coffee beans from Honduras, Litchi Orchid Coffee beans from Honduras and San Jose Coffee beans from Colombia are all barrel-fermented coffee beans with fermented flavor. Among the three coffee beans, the sherry coffee beans from Honduras are the most famous. Next, Qianjie Coffee will explain the information behind these coffee beans in detail.

Shirley coffee beans with its rich vanilla cream, fermented wine flavor floated into the boutique cafes in the streets. You may not know that this coffee bean with such a distinctive flavor comes from Honduras in Central America. Honduran coffee beans are famous for their well-balanced taste, which is a good choice for both Italian blending and hand flushing.

Compared with other coffee-producing countries in Central America, Honduras started its coffee industry later, but in 2011 it produced more coffee than Guatemala. As in the whole of Central America, the main varieties of Honduran coffee beans are Kaddura and Kaduai.

[Kaddura]

The Kaddura variety was naturally mutated from the bourbon variety and was found in a botanical garden in the Brazilian state of Minas Gerais between 1915 and 1918. Because the Kaddura coffee tree is relatively small, it is named "Cturra". Its name comes from Guaran í, which means "small". Because the Kaddura plants are short and the branches are short, Kaddura can be planted more densely.

Kaddura varieties were popularized in Guatemala in the 1940s and later introduced from Guatemala to Costa Rica, Honduras, Panama and other Central American countries. Today, Kaddura coffee varieties are all over Central and South America.

[Kaduai]

The Kaduai variety, developed by the Agricultural College of Campinas Sao Paulo State (IAC), is a cross between the New World (Mundo Novo) variety and the Kaddura variety. Compared with the bourbon variety, the Kaduai variety has higher yield, lower plant height and smaller size, and the planting density is twice that of the bourbon variety.

The Kaduai variety was introduced into Honduras in 1979 and grown commercially in 1983. Today, Kaduai accounts for more than half of the planting area of the Alabica variety in Honduras and has become the main force of Alabica in Honduras.

The coffee flavor of Central America is more classic with nutty and caramel flavor, while Shirley coffee beans have a peculiar wine flavor. Shirley coffee can create such a unique flavor, thanks to the special treatment of Shirley coffee beans.

When dealing with sherry coffee beans, Mocha Manor, on the basis of selecting ripe coffee cherries, removes its peel and pulp and carries out a delicate washing process. After rinsing with clean water, the shell beans are poured into sherry buckets and placed in an environment of 15 degrees Celsius to 20 degrees Celsius for low temperature fermentation for 30 to 40 days. Finally, the coffee beans are removed and placed in a cool place to dry.

It is well known that the drying step of raw coffee beans is sun drying, but if the raw coffee beans after fermentation are exposed to the sun, the heat generated by direct sunlight may cause some high-quality aroma substances in raw coffee beans to decompose due to high temperature, and even produce more fermented alcohol acid.

In addition, whisky barrels are fermented with sherry whisky barrels. Friends who have come into contact with whisky should have heard of the barrels used in whisky, such as wine barrels, brandy barrels, ordinary oak barrels, rum barrels and so on. Among the many barrels, the whisky cooked with sherry barrels is very prominent in sweetness, with ripe fruit aromas and flavors of vanilla, cream and honey. It can be seen that the Honduran sherry coffee beans inherit the advantages of Shirley whisky in some ways.

Front street coffee Honduras Shirley coffee beans

Producing area: Masaguara, Honduras

Manor: Moca Manor

Altitude: 1500 m-1700 m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washing whisky barrel fermentation

When baking sherry coffee beans in Qianjie Street, moderate roasting was used to highlight the sweetness of Shirley coffee beans. Therefore, when cooking, Qianjie recommends using a higher water temperature, fine grinding, with Hario V60 filter cup for cooking.

Filter cup: Hario V60

Water temperature: 90 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

Steam 30 grams of hot water for 30 seconds, inject fine water from the central point and slowly circle to 125 grams, wait for the water level in the filter cup to drop to 225 grams, and the total extraction time is about 2 minutes.

Some friends may wonder why coffee has to be steamed every time it is made. Although, Qianjie delivered the coffee beans baked within 5 days, it took 4 to 7 days to raise beans. During brewing, the purpose of steaming is to promote the exhaust activity of coffee powder and provide more stable conditions for extraction.

Qianjie also provides grinding services for friends who do not have grinding equipment at home. as coffee beans are ground into powder, the exhaust activity intensifies, and the coffee flavor will dissipate with the emission of carbon dioxide. Therefore, Qianjie suggests that friends who are allowed to buy whole beans can be ground and washed to taste a better flavor.

In the front street coffee Shirley coffee beans can drink more than hand-brewed coffee, the front street stores use Italian beans also have a strong Shirley flavor. The sunflower sunflower coffee beans used in the front street are made of 70% Honduran Shirley and 30% Ethiopian sun cherries.

After daily parameter adjustment, the espresso of Qianjie Coffee has a very strong vanilla and cream flavor, with obvious fermented wine aroma, dark chocolate-like tail, mellow and smooth taste, overall uniform.

So, the next time you want to drink alcoholic coffee, which one of the first coffee beans comes to mind? Before I came into contact with Shirley coffee beans, I didn't even know that there were coffee beans that could realize two wishes at the same time. Speaking of which, of course, hurry up and get a bag of Shirley to dazzle!

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