Honduras Whiskey Barrel Fermented Coffee Honduras Barrel Coffee Beans Sherry Introduction

FrontStreet Coffee's Honduras Sherry Coffee Introduction

A few days ago, we received a batch of Honduras whiskey sherry barrel-processed beans. As soon as we opened the green bean bag, we smelled rich vanilla cream and wine aromas. Because we wanted to better express the characteristics of these beans, we baked two different roast profiles for comparison.

In recent years, trends in the coffee industry have shifted toward post-harvest processing methods, developing many novel and unusual styles such as "red wine processing," "lactic acid fermentation," "double washing," and "special strain processing." This Honduras Sherry also belongs to the category of specially processed coffees. Honduras-produced coffee has traditionally had rich sweetness and moderate body but lacked attractive aroma upon first sip. To achieve an appealing initial aroma, processing plants began researching methods to enhance aroma, leading to this Honduras Sherry's whiskey barrel low-temperature fermentation processing method.

Bean Information

This bean's processing method is quite special. Harvested coffee cherries first undergo 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. Then they are shade-dried, which is why this processing method is called "Fine Washed Whiskey Sherry Barrel Fermentation"~

Honduras · Sherry

Country: Honduras

Region: Marcala

Estate: Moca Estate

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing Method: Fine Washed Whiskey Sherry Barrel Fermentation

Flavor Notes: Vanilla, honey, wine-infused chocolate, whiskey