What is Barrel Fermented Coffee from Honduras? How to Drink Barrel Coffee from Honduras

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Honduras: The Rising Star of Coffee

If there's one coffee bean that captured everyone's attention in 2019, it would undoubtedly be the barrel-fermented coffee beans from Honduras' Mocca Estate.

Honduras is a mountainous country in Central America, located between the Pacific Ocean and the Caribbean Sea, bordering Guatemala, El Salvador, and Nicaragua. With a tropical climate and an average annual temperature of 23°C, the country receives abundant rainfall throughout the year, creating an ideal environment for coffee cultivation. Within its borders lie 280,000 hectares of coffee plantations, mostly consisting of small coffee estates. Honduras has made significant improvements in processing techniques and transportation capabilities, achieving remarkable development in the coffee market over the past 20 years. Increasing numbers of people are beginning to pay attention to Honduran coffee, which has gained recognition from major coffee-consuming nations.

Honduran Barrel-Processed Coffee Beans

Brandy Oak Barrel Fermentation

These beans undergo brandy oak barrel fermentation. This processing method begins with carefully washed fresh coffee cherries, which are then placed in brandy oak barrels for low-temperature fermentation for 30-40 days (at approximately 15-20°C), followed by shade drying.

The moment you open the package, you'll be greeted by an explosive aroma of wine. This fragrance becomes even richer and more long-lasting after grinding. The beans are lightly roasted and maintain a uniform, complete appearance. Due to the initial meticulous washing process, the beans are exceptionally clean with minimal silver skin.

Whiskey Sherry Barrel Fermentation

FrontStreet Coffee also offers such a barrel-processed coffee! The processing method for this particular bean is quite special. After harvesting, the coffee cherries first undergo meticulous washing. These washed cherries are then placed in sherry barrels that have previously matured whiskey, where they ferment in a low-temperature environment of approximately 15-20°C for 30-40 days. Following this, they are shade-dried. This is why this processing method is called "meticulous washed whiskey sherry barrel fermentation."

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters for Honduras Whiskey Barrel Process coffee:

Water temperature: 90°C, coffee-to-water ratio: 1:15, medium-fine grind (BG 5R: 58% pass-through rate on China standard #20 sieve). Use approximately twice the coffee weight in water (33g) to wet the coffee bed for blooming. End blooming when the coffee bed transitions from moist to dry, approximately 30 seconds. Using a small water stream, pour to 121g in segments. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 225g. Remove the filter cone when the water level drops and is about to expose the coffee bed. (Timing begins from the start of blooming) Total extraction time: 1'40".

Flavor Profile

The coffee features a viscous mouthfeel with berry-like acidity, notes of vanilla and dark chocolate, a wine-like aftertaste, and sucrose sweetness. The overall flavor profile exhibits distinct layers and complexity.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473