What are the Characteristics of Honduras Coffee - A Brief Introduction to Honduras Coffee Flavor Profile

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Introduction to FrontStreet Coffee Honduras-Sherry Coffee Flavor Characteristics

Honduras, bordering Guatemala, El Salvador, and Nicaragua.

Initially, coffee production was in a lukewarm state until 1975 when Brazil suffered from frost damage. At that time, Brazil was severely affected, with coffee production dropping sharply, while Honduras took the opportunity to "rise to prominence," with coffee production surging from 500,000 bags to 1.8 million bags, all of which were quickly snapped up. Since then, Honduras's coffee production has truly developed.

In recent years, the coffee industry has begun to focus on post-processing methods of green beans, developing many novel and peculiar techniques such as "red wine processing," "lactic acid fermentation," "double washing," "special strain treatment," etc. This Honduras-Sherry coffee also belongs to the category of specialty post-processing.

Honduran-produced coffee previously had rich sweetness and moderate mouthfeel but lacked attractive entry aroma. To achieve an enticing entry aroma, processing plants began researching methods to enhance aroma, which led to this Honduras-Sherry whiskey barrel low-temperature fermentation processing method.

"Sherry casks" are barrels used by sherry distilleries in the whiskey industry for aging. All barrels are stacked according to their 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 the corresponding proportion of liquid is drawn from the upper barrels to replenish, and so on... This is precisely the unique characteristic of sherry!

As for whiskey sherry barrel processing, freshly picked coffee cherries first undergo refined washing, then are placed 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 · Sherry

Country: Honduras

Region: Marcala

Estate: Finca Moca

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing: Refined washed whiskey sherry barrel fermentation

Flavor: Aroma of vanilla cream, with whiskey, berry, almond, and dark chocolate flavors upon entry, and a maple-sweet aftertaste.

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