Honduras Winery Flavor Coffee Beans How to Brew Sherry Coffee Lychee Orchid Coffee with Winery Flavor

Wine-Flavored Coffee: Professional Knowledge Exchange

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We know that coffee flavors are diverse, and different processing methods can bring various flavors to coffee. Today, FrontStreet Coffee would like to introduce several wine-flavored coffees to everyone!

1. Rum Barrel Processing

Colombia · San Jose Estate

Region: Caldas region, Colombia

Estate: San Jose Estate

Altitude: 1750 meters

Grade:

Variety: Castillo

Processing: Fine washed rum barrel fermentation processing

What is Rum Barrel Processing?

The coffee used for making fine washed rum barrel fermentation is carefully selected Castillo beans of approximately 17-18 screen size. After depulping the coffee cherries, they are placed in aged oak rum barrels for low-temperature fermentation. Following the low-temperature fermentation, they undergo washed processing, and finally are dried on sun-drying racks.

2. Red Wine Processing

Panama Hartmann Estate, Red Wine Processing

Country: Panama

Grade: SHG

Region: Volcán region

Altitude: 1250-1700 meters

Processing Method: Red Wine Processing

Variety: Catuai

Estate: Hartmann Estate

Red Wine Processing Method

Red wine processing, also known as carbonic maceration processing, draws inspiration from red wine brewing techniques. Unlike traditional methods where grapes are crushed before fermentation for winemaking, this process involves placing entire grape clusters directly into sealed containers filled with CO2. Through slow anaerobic fermentation, the result is a lighter-colored wine with strong fruity aromas and excellent mouthfeel.

Applying this process concept to coffee processing, coffee beans are depulped and placed in fermentation tanks—stainless steel containers where carbon dioxide is introduced and oxygen is expelled—creating a sealed anaerobic environment. This allows the coffee cherries to undergo strictly controlled anaerobic fermentation in the tanks, thereby developing more aromatic compounds and high-quality acidity in the coffee.

3. Fine Washed Whiskey Sherry Barrel Fermentation Processing

Honduras Sherry Coffee Beans

Country: Honduras

Region: Marcala

Estate: Moca Estate

Altitude: 1500-1700 meters

Varieties: Caturra, Catuai, Pacas

Processing: Fine washed whiskey sherry barrel fermentation

The Sherry Barrel

"Sherry barrels" are barrels used by sherry bodegas in the whiskey industry for aging. Sherry is a famous fortified wine produced in the sunny Jerez region of southern Spain. The sherry production process must include the Solera System maturation step.

The Solera System essentially refers to the process of blending and aging sherry of different vintages after fortification. In the Solera system, all barrels are stacked according to age, with the oldest sherry at the bottom and the youngest at the top. Each year, some wine is drawn from the bottom barrels for bottling and sale, and corresponding proportions are drawn from upper barrels to replenish them.

The fine washed sherry barrel fermentation method involves first subjecting harvested coffee cherries to fine washed processing. After washing, these processed coffee cherries are placed in sherry barrels that have previously aged whiskey, where they ferment for 30-40 days in a low-temperature environment of around 15-20°C. They are then shade-dried. The sherry barrel fermentation processing method gives the coffee stunning aromas and a rich, thick mouthfeel.

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