Honduras Mocha Manor Wine Barrel Processed Coffee Beans Sherry Lychee Lan Coffee Beans Brewing Flavor Differences

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee has previously provided a detailed introduction to Honduras whiskey barrel fermented Sherry coffee beans. Today, we will introduce another highly anticipated brandy barrel fermented Lychee Lan coffee beans. These Lychee Lan coffee beans also possess a rich aroma similar to Sherry, though relatively lighter and fresher, while still offering chocolate-like sweetness and honey notes. The initial taste brings a refreshing sweetness reminiscent of lychee—sweet yet clear, mixed with the aromatic fragrance of brandy that resembles lychee wine. The aftertaste offers persistent sweetness, making it worthy of being called one of the two giants alongside Sherry.

Honduras: The Coffee Growing Region

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, it receives abundant rainfall throughout the year, creating an ideal environment for coffee cultivation. The country contains approximately 280,000 hectares of coffee plantations, mostly consisting of small coffee estates. Honduras has made significant improvements in processing technology 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, and it has gained recognition from many major coffee-consuming countries.

Origin & Estate

These Lychee Lan coffee beans from Honduras come from the Mocca Estate in Masaguara. Masaguara is a municipality located in the Intibucá province of Honduras, situated in the southern part of the Jesús de Otoro valley. The average elevation in this area is only 853 meters, with high-altitude regions reaching 1,500 meters. The Mocca Estate is just one small estate in the high-altitude region of Masaguara.

Coffee Varieties

The main cultivated varieties include Bourbon, Caturra, Catuai, Typica, and Pacas. The Lychee Lan coffee introduced today is primarily made from the common varieties of Caturra and Catuai. Caturra was discovered in Brazil in 1937 and offers better production capacity and disease resistance than Bourbon, with shorter plants that facilitate harvesting. Catuai is a hybrid of Mundo Novo and Caturra, possessing good resistance to natural disasters.

What is Barrel Fermentation?

Barrel fermentation borrows techniques from winemaking. Its greatest impact on wine is that moderate oxidation through the barrel stabilizes the wine's structure and infuses the barrel's aroma into the wine. A similar effect occurs during the coffee fermentation process. The barrel allows trace amounts of air to pass through the barrel walls, penetrating the barrel and causing moderate oxidation of the coffee beans. The appropriate amount of oxygen entering also accelerates coffee fermentation, softens tannins, and gradually transforms fresh fruit aromas into rich, complex mature wine notes. The moderate hardness of the barrel ensures good water resistance and storage safety. Additionally, the barrel contains a certain amount of tannins. When green coffee beans are stored during the process, the barrel's tannins also penetrate the beans inside, giving the coffee layered characteristics and a rich wine aroma.

Brandy Barrel Fermentation Process

First, freshly picked coffee cherries undergo meticulous washing, then are placed in brandy oak barrels for low-temperature fermentation for 30-40 days (at approximately 15-20°C), allowing the green coffee beans to absorb the barrel's flavors. Finally, they are shade-dried. Beans processed through brandy barrel fermentation have gentle lychee and honey sweetness, while also incorporating the full-bodied brandy aroma and oak barrel fragrance.

Honduras Mocca Estate Lychee Lan Brandy Barrel Fermented Washed

• Varieties: Caturra, Catuai
• Altitude: 1500-1700m
• Region: Intibucá Province, Masaguara Town
• Processing Method: Meticulous washing + Brandy barrel fermentation

FrontStreet Coffee Roasting Recommendations

To better highlight the flavors of these Lychee Lan coffee beans and ensure a balanced overall performance, FrontStreet Coffee's roasters have chosen a cinnamon roast. Bean entry temperature: 220°C, yellowing point: 5'50", 152.6°C, first crack: 9'15", 183°C, development after first crack: 2'10", discharged at 195°C.

FrontStreet Coffee Cupping Results

The initial taste reveals lychee, brandy, dark chocolate, and cream notes. As the temperature changes, the wine and dark chocolate flavors become more pronounced, with a rich mouthfeel and obvious sweet aftertaste.

FrontStreet Coffee Brewing Recommendations

• Dripper: Hario V60
• Water Temperature: 90°C
• Coffee-to-Water Ratio: 1:15
• Grind Size: BG#6S

FrontStreet Coffee Brewing Method

Use 30g of water for a 30-second bloom. With a small water stream, pour in a circular motion to 125g, then segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When the water level drops and is about to expose the coffee bed again, remove the dripper. The total extraction time is 2'00".

Flavor Description

Brandy, lychee, chocolate, honey, smooth.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473