Honduran Coffee Bean Varieties and Origin Introduction

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FrontStreet Coffee Honduras Sherry Coffee: Introduction to Honduras Coffee Regions and Varieties

Honduran coffee has traditionally been known for its rich sweetness and moderate mouthfeel, but it lacked an appealing initial aroma. To achieve this enticing initial aroma, processing plants began researching methods to enhance aroma, leading to the development of this Honduras-Sherry whiskey barrel low-temperature fermentation processing method.

The Sherry Barrel Aging Process

"Sherry barrels" are barrels used by sherry distilleries in the whiskey industry for aging. All barrels are stacked according to age, with the oldest sherry at the bottom and the youngest at the top. Each year, some liquid is drawn from the bottom barrels for bottling and sales, then replenished with corresponding proportions from the barrels above, and so on—this is precisely the unique characteristic of sherry!

Whiskey Sherry Barrel Processing

The whiskey sherry barrel processing method involves first performing refined washing of freshly harvested coffee cherries, then placing them in whiskey oak barrels that have matured sherry for low-temperature fermentation for 30-40 days (temperature approximately 15-20°C), followed by shade drying.

Honduras Coffee Regions

Honduras has six major coffee growing regions, mainly located in the western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso areas. The average altitude for specialty coffee cultivation in these regions is 1,100 meters above sea level. 69% of coffee grown in these areas is HG grade, 12% is SHG, and 19% is CS.

Honduran Coffee Varieties

The main coffee varieties in Honduras include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Common Varieties:

Bourbon, Caturra, Catuai, IHCAFE 90, Lempira, Typica, and some experimental varieties.

IHCAFE 90 is a new variety developed and named in the 1980s by Honduras' Hondure?odelCafé research institute. It is a hybrid variety of Timor x Caturra. This variety doesn't grow very tall, making it convenient for care and harvesting. It has good resistance to leaf rust disease and began being cultivated in Honduras in the 1980s. It's a high-yield coffee variety that can be grown at lower altitudes. It offers rich flavor layers with caramel, mango, and citrus sweetness, and also has a very full body.

Honduras · Sherry

Country: Honduras

Region: Marcala

Estate: Finca Moca

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing: Refined washed whiskey sherry barrel fermentation

Flavor: Viscous mouthfeel with berry acidity, flavors of vanilla and dark chocolate, wine-like aftertaste and sugarcane sweetness, with distinct flavor layers overall.

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