Honduras Lychee Lan Coffee Bean Flavor and Characteristics Introduction of Wine Barrel Fermented Lychee Lan Coffee

Today FrontStreet Coffee is sharing the roasting profile for FrontStreet Coffee's Honduras coffee beans. This batch of FrontStreet Coffee's Honduras coffee beans has a distinct creamy aroma. To showcase the unique characteristics of these beans, FrontStreet Coffee began by understanding the coffee's origin, variety, and processing method, then studied how to roast and brew it.

Honduras Finca Mocha Lychee Lan

FrontStreet Coffee: Honduras Finca Mocha Lychee Lan

Country: Honduras
Origin: Marcala
Estate: Finca Mocha
Altitude: 1500-1700m
Varieties: Caturra, Catuai
Processing Method: Fine Washed + Brandy Barrel Fermentation

Finca Mocha is located in the Marcala region of Honduras, where coffee is grown at an average altitude of 1500 meters, providing an excellent environment for coffee cultivation. The foundation of FrontStreet Coffee's Lychee Lan flavor comes from its Caturra and Catuai varieties. Caturra is a natural mutation of Bourbon, offering higher yields while maintaining Bourbon's flavor profile. Catuai is a man-made hybrid of Caturra and Mundo Novo, known for its strong disease resistance. Both coffee varieties are common in coffee-producing countries in the Americas, offering both the excellent Bourbon flavor profile and higher yields.

Beyond the varieties, the most distinctive feature of FrontStreet Coffee's Lychee Lan comes from its brandy barrel fermentation processing. After harvesting, the coffee cherries immediately undergo fine washing to remove the skin and pulp, then the coffee beans are placed in barrels for low-temperature fermentation, controlled between 15 to 20 degrees Celsius for 30 to 40 days. The fermented coffee beans are then sun-dried to reduce moisture content to about 11%. This processing method gives FrontStreet Coffee's Lychee Lan coffee a unique barrel-aged flavor foundation. The fine washed brandy barrel fermentation allows FrontStreet Coffee's Lychee Lan green beans to absorb the barrel's flavors.

The beans processed through brandy barrel fermentation have a gentle lychee and honey sweetness, while also incorporating the rich aroma of brandy and the fragrance of oak barrels.

FrontStreet Coffee Lychee Lan Roasting Profile & Cupping Results

When roasting this batch of FrontStreet Coffee's Lychee Lan coffee beans, FrontStreet Coffee chooses to charge at 220 degrees Celsius with the air damper at 4 and heat at 200. The temperature return point occurs around 1 minute 30 seconds, when the drum temperature reaches 140 degrees Celsius, the damper is opened to 6. At 151 degrees Celsius, heat is reduced to 120, and at 176 degrees Celsius, heat is further reduced to 80. Around 8 minutes 28 seconds, ugly wrinkles and black spots appear on the bean surface, with the toasted bread aroma clearly transitioning to coffee aroma, which can be defined as the prelude to first crack. At 9 minutes 15 seconds, first crack begins, the damper is adjusted to 8 (heat adjustment must be very careful, not so small as to eliminate crackling sounds). After first crack, it develops for 2 minutes 10 seconds, finally dropping at 195 degrees.

FrontStreet Coffee conducts cupping 24 hours after roasting. The cupping immersion extraction method helps us better understand a coffee bean, so FrontStreet Coffee often uses cupping to adjust roasting profiles and for in-store quality control. When cupping FrontStreet Coffee's Lychee Lan, we can clearly perceive liquor-filled chocolate, cream, honey, and refreshing fruit acidity through slurping, reminiscent of lychee.

Flavor: Cream, dark chocolate, honey, lychee, brandy. The mouthfeel is relatively full-bodied with noticeable sweetness. As temperature changes, the alcoholic flavor becomes prominent through slurping.

Pour Over Reference

Dripper: Hario V60
Water Temperature: 90℃
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind (EK43s setting 9.5: 80% pass-through on China standard #20 sieve)

Brewing Method: Segmented extraction. Use 30g of water for a 40-second bloom (extended slightly due to the beans being relatively fresh with vigorous gas release). With small water flow, pour in a circular motion to 124g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. Wait for the water level to drop and just expose the coffee bed, then remove the dripper (timing starts from the bloom). Extraction time is 2'00".

FrontStreet Coffee Lychee Lan Pour Over Flavor Description: The first sip reveals lychee, brandy, dark chocolate, and cream. As temperature changes, the alcoholic and dark chocolate flavors become prominent, with a full-bodied mouthfeel and a noticeably sweet aftertaste.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473