Sherry Coffee Bean Washed Processing Method Honduras Coffee Flavor Description

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee's Honduras Sherry Coffee Introduction

This coffee originates from Honduras in Central America, bordering Guatemala, El Salvador, and Nicaragua. Initially, coffee production was in a lukewarm state until the Brazilian frost disaster of 1975. At that time, Brazil suffered severely with a sharp reduction in coffee production, while Honduras took the opportunity to rise to prominence. Coffee production surged from 500,000 bags to 1.8 million bags, and was completely snapped up. Since then, Honduras' coffee production has truly begun to develop.

Processing Method

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

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

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 layer by layer according to year, with the oldest sherry at the bottom and the youngest at the top. Each year, a portion of the wine is drawn from the bottom barrels for bottling and sales, then replenished with corresponding proportions from the barrels above, which forms the "unique characteristic of sherry wine."

Honduras · Sherry

Country: Honduras

Region: Marcala

Estate: Mocca Estate

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing Method: Refined washed whiskey sherry barrel fermentation

Flavor: Aromas of vanilla and cream, with whiskey, berry, almond, and dark chocolate flavors on the palate, and a maple syrup sweet aftertaste.

END