Alcohol in Coffee? [Honduras Sherry] New Arrival 50% Off Tasting! Jamaica Blue Mountain 50% Discount

In the previous two features, we highlighted Hacienda La Esmeralda's Blue Label and Green Label. Originally, the Red Label and auction lots would have followed — but those beans are expensive and limited in quantity, too scarce for a full public tasting. Interested local fans are always welcome to visit our shop to try them!

The image below shows the beans prepared for the tasting event: a carefully selected new batch of Honduras Sherry (for background, see our special report on Honduras whiskey sherry barrel-fermented coffee). We have always been cautious about beans that achieve their flavor through processing alone. When we first sampled the previous batch in June-July, the rich whiskey flavor was unforgettable. When this new batch came off the roaster, the first sip revealed a rich vanilla-cream flavor, and even after cooling completely it kept a thick whiskey sensation.

Special Releases

The Sherry coffee is the standout of this release and highly recommended for anyone curious about barrel-fermented coffees. After all the excitement, a return to simplicity: the long-awaited Jamaica Blue Mountain No.1 was poured alongside it.

Event Details

The tasting ran for three days from August 19-21, with the new batch announced on August 18. Both coffees were sampled side by side so guests could compare the whiskey-barrel intensity of the Honduras Sherry with the classic balance of Blue Mountain.

August 18 - FrontStreet Coffee

FrontStreet Coffee Recommendation

If the Blue Mountain No.1 intrigued you, here is what makes it special. Only coffee grown in Jamaica's Blue Mountains and officially certified may be called Jamaica Blue Mountain; the annual output of the entire region is under 2,500 tons, and historically Japan bought more than 70% of it, keeping genuine beans scarce. FrontStreet Coffee's Blue Mountain No.1 comes from the historic Clifton Estate, which has grown coffee since around 1750, at an average of 4,300 feet (1,310.64 meters). Beans ship in the traditional oak barrels of 15, 45, and 70 kg — the barrels themselves being proof of authenticity — and are roasted medium-dark within 5 days of dispatch to showcase the classic balance of cream, caramel, nuts, and dark chocolate with virtually no bitterness.

For brewing, rest the beans 4-7 days from roast date, use a Kono dripper with 15g of coffee at 1:15, a white-sugar-level grind slightly coarser than for light roasts, and water at 87-88°C. Pour in three stages: a 30g bloom for 30 seconds, then to 120g, then to 225g — a cup that is clean, gentle, and intensely aromatic, with a lingering fruity finish.