How to Brew a Perfect Pour-Over: Honduras Finca Mocá Lychee Orchid and Sherry Coffee Beans

Introduction to Honduras Lychee Orchid Coffee Flavor

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Have you tried Honduran coffee?

Honduras, this Central American country, appears particularly obscure among the many Central American coffee-producing nations. But you may not know that since 2011, Honduras's coffee production has surpassed Guatemala, becoming the largest coffee-producing country in Central America, and ranks among the top ten in world coffee production!

Why do we always feel that Honduran coffee lacks fame?

In fact, most Honduran coffee is mainly sold to Europe and is very popular among Europeans. Germany is particularly the main importing country of Honduran coffee, importing nearly 40 million kilograms of Honduran coffee annually! Although some Honduran coffee is also sold to the United States and Japan, the sales volume is not as impressive as in Europe.

The Development of Honduran Coffee

Actually, Honduran coffee did not have such a smooth start from the beginning. Compared to other Central American countries like Costa Rica, Guatemala, and Nicaragua, coffee development can be said to be very late.

The main reason for this lies in Honduras's lack of transportation infrastructure connecting production areas with ports, which delayed the development of the Honduran coffee industry. However, after 1970, the government specially established an official institution for coffee: Instituto Hondureño del Café (IHCAFE), dedicated to improving coffee quality. Coupled with the fact that coffee trees can be grown throughout Honduras, this allowed Honduras's coffee production to surpass Costa Rica and Guatemala in 2011!

Honduras Lychee Orchid

Origin: Marcala, Intibucá Department, Honduras

Altitude: 1500-1700 meters

Variety: Caturra, Catuai

Processing Mill: Moca Estate

Processing Method: Fine washed + Brandy barrel fermentation

Roast Level: Light

Flavor Notes: Brandy, lychee, dried longan, honey

This is a coffee highly worth recommending and trying. The biggest difference is that after the fine washing process, it undergoes low-temperature (15-20°C) fermentation in brandy oak barrels for 30-40 days, followed by shade drying, creating this coffee with rich wine fermentation notes and strong lychee flavor.

Sherry and Lychee Orchid both come from Moca Estate and both use barrel processing methods. Their flavor profiles are very similar. The difference is that Sherry has more intense aroma in the front end, while after this shared aroma fades, Lychee Orchid has a very distinct full-bodied richness.

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