Honduras Coffee Beans Rum Barrel Fermentation Process Sherry Coffee Beans Pour-over Water Temperature Grind Size

This year, specially processed coffee beans have garnered significant attention and appreciation, among which the Honduras Sherry coffee beans from FrontStreet Coffee stand out remarkably. When FrontStreet Coffee first introduced this Sherry coffee, it was widely loved by long-time customers. Its whiskey flavor and rich vanilla cream taste left a lasting impression that people couldn't forget. This FrontStreet Coffee Sherry coffee, having undergone barrel fermentation processing, boasts distinctive flavors. Besides this Sherry variety, FrontStreet Coffee also offers another Honduras coffee bean - the FrontStreet Coffee Lychee Orchid coffee, which features brandy as its primary flavor. Compared to the FrontStreet Coffee Sherry coffee, the FrontStreet Coffee Lychee Orchid coffee emphasizes its rich body in the middle to later sections. However, today FrontStreet Coffee will first explain how the FrontStreet Coffee Sherry coffee develops such wonderful flavors.

FrontStreet Coffee Honduras Moca Manor Sherry

Region: Intibucá Province

City: Masaguara

Estate: Moca Manor

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing Method: Refined Washed Whiskey Sherry Barrel Fermentation

Honduras

Honduras is located in northern Central America, bordering Nicaragua and El Salvador to the east and south, and Guatemala to the west. The terrain consists mainly of mountains and plateaus at approximately 1500 meters above sea level. With a tropical climate and average temperatures between 16-20°C, ample rainfall creates ideal conditions for coffee cultivation. Honduran coffee growing is primarily based on small family operations, with 70% of small farms under 2 hectares. Coffee varieties grown in Honduras include Bourbon, Caturra, Typica, Catuai, and Pacas. The washed processing method is commonly used for coffee beans.

Regions and Estates

Honduras has six main coffee-producing regions: Copán, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraíso. The beans introduced today are not from these six major regions but from Masaguara city in the Intibucá province in southwestern Honduras. Surrounded by mountains and hills, Masaguara's local economy primarily comes from coffee cultivation, with many small family-run coffee farms. Among them, Moca Manor is the source of FrontStreet Coffee's Sherry coffee beans.

Sherry Coffee Bean Varieties

FrontStreet Coffee's Sherry coffee consists of three varieties: Caturra, Catuai, and Pacas.

Caturra: A natural variant of Bourbon, with a shorter tree height that facilitates harvesting. It offers better yield and disease resistance than Bourbon. The flavor often features refreshing fruit acidity and subtle sweetness.

Catuai: A hybrid coffee variety created by crossing Caturra and Mundo Novo, with good resistance to natural disasters, particularly wind and rain. Catuai trees are relatively short, and compared to other coffee trees, Catuai fruits grow more firmly and are not easily harvested.

Pacas: A natural variant of Bourbon, with small coffee trees and high yields, allowing for mixed cultivation with other fruit plants and crops.

Honduras Barrel Processing Method

FrontStreet Coffee's Sherry coffee beans undergo refined washed whiskey sherry barrel fermentation.

Freshly harvested coffee cherries are first refined washed, then placed in sherry wine barrels for low-temperature fermentation for 30-40 days (at approximately 15-20°C), followed by shade drying.

Sherry barrels are those used by sherry distilleries in the whiskey industry for aging. Sherry production undergoes the Solera System aging process, which involves mixing sherry of different vintages for aging after fortification, creating the distinctive sherry flavor profile.

Coffee beans fermented in sherry barrels naturally acquire sherry wine flavors, creating an intoxicating and unique taste that has gained significant popularity in recent years.

Taking FrontStreet Coffee Honduras Sherry Coffee as an Example

Roasting Recommendations

The roasting machine used is the Yangjia Flying Horse 800N from Taiwan, with a batch size of 300 grams. FrontStreet Coffee employs a light roast approach to highlight the fermented wine aroma.

Charge Temperature: 190°C

Yellowing Point: 6'46", 151.8°C

First Crack: 9'07", 184.2°C

Development after First Crack: 2'10", discharged at 195°C

Cupping Notes

Dry Aroma: Vanilla fragrance, fermented wine aroma

Wet Aroma: Berries, vanilla, cream

What are the flavor differences between different barrel processing methods from the same estate? FrontStreet Coffee will now conduct an experiment!

FrontStreet Coffee Unified Brewing Parameters and Techniques

Dripper: Hario V60

Water Temperature: 90°C

Coffee Dose: 15 grams

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar (80% pass-through rate on China standard #20 sieve)

FrontStreet Coffee would like to mention why we determine grind size through sieving - this is actually a grinding recommendation provided by the Specialty Coffee Association (SCA) for pour-over coffee. FrontStreet Coffee has conducted extensive verification, finding that using different grind sizes for brewing produces significantly different results, and each coffee bean variety requires different grind settings - this is the significance of sieving. If you don't have a sieve at home, FrontStreet Coffee recommends observing the flow rate to determine grind size - too fast means the grind is too coarse, too slow means it's too fine.

Brewing Technique

FrontStreet Coffee employs segmented extraction, using 30 grams of water for a 30-second bloom, then pouring with a small circular motion to 125 grams for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 225 grams and stop. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts from the beginning of blooming) Total extraction time is 2'00".

FrontStreet Coffee Honduras Coffee Beans Barrel Processing Flavors

FrontStreet Coffee Sherry: Entry reveals vanilla and cream aromas, with citrus and berry acidity. The middle section features almond and dark chocolate flavors, while the finish offers maple sweetness with a vanilla aftertaste. The flavors are distinct with a smooth mouthfeel. Flavors remain stable from hot to cold, with no off-flavors appearing.

FrontStreet Coffee Lychee Orchid: Entry reveals lychee, brandy, dark chocolate, and cream. As temperature changes, the wine and dark chocolate become more pronounced with a rich body and明显的 sweet aftertaste.

Summary

Although both FrontStreet Coffee Sherry and FrontStreet Coffee Lychee Orchid come from Moca Manor in Masaguara, Honduras, and share some flavor similarities, they still have distinct differences. These two beans differ in both variety and processing method. FrontStreet Coffee Sherry includes the Pacas variety in addition to the varieties used in FrontStreet Coffee Lychee Orchid. In terms of processing, FrontStreet Coffee Sherry uses sherry barrel fermentation, while FrontStreet Coffee Lychee Orchid uses brandy barrel fermentation. Flavor-wise, FrontStreet Coffee Sherry is more balanced with moderate acidity, prominent wine notes and dark cocoa, reminiscent of liquor-filled chocolates. Besides wine notes, FrontStreet Coffee Lychee Orchid also carries persistent fermentation characteristics, revealing lychee and grape notes as it cools, creating an elegant and refined profile.

For more specialty coffee beans, please add FrontStreet Coffee on WeChat: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473