Best Single-Origin Coffee Recommendations: Honduras Sherry Coffee with Bourbon Barrel Fermentation and Vanilla Cream Flavors

FrontStreet Coffee's Pour-Over Coffee Bean Recommendation: Honduras Sherry Introduction

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Which single-origin coffee tastes best? This is truly a century-old question. Because everyone has different flavor preferences, FrontStreet Coffee always asks customers about their preferred flavors when making recommendations. In 2019, there was one particular coffee that deeply captivated coffee enthusiasts: Honduras Sherry.

The Uniqueness of Sherry

What makes 'Sherry' special is that the beans undergo low-temperature fermentation in sherry barrels. 'Sherry barrels' are barrels used by sherry distilleries in the whiskey industry for aging. Sherry is a famous fortified wine produced in the sunny Jerez region of southern Spain. The production of sherry must go through the maturation process of the Solera system.

The Solera system essentially refers to the process of blending and aging sherry of different vintages after the wine has been fortified. In the Solera system, all barrels are stacked in layers according to their age, 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 sale, then supplemented with corresponding proportions from the barrels above, and so on... This is precisely what makes sherry unique!!

Honduras Sherry Processing Method

The processing of this 'Honduras Sherry green bean' involves first finely washing freshly harvested coffee cherries, then placing them in whiskey oak barrels that have matured sherry for low-temperature fermentation for 30-40 days (at approximately 15-20°C), followed by shade drying.

Because this unique processing method imparts distinctive flavors to these beans, even in 2020, FrontStreet Coffee still recommends this bean, as it remains incredibly popular!

Honduras Sherry Details

Processing Method: Low-temperature fermentation in whiskey barrels

Origin: Honduras, Marcala

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Pour-Over Parameters: 15g of coffee grounds, V60 dripper, water temperature 91°C, powder-to-water ratio 1:15, grind size BG 6S (58% pass-through rate on China standard #20 sieve).

Brewing Technique: Bloom with 30g of water for 30 seconds, pour evenly with small water flow to 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When about to expose the coffee bed, remove the dripper. Do not use the last 5g of water. Extraction time should be around two minutes from the start of blooming.

Flavor Notes: Whiskey, vanilla cream, liqueur-filled chocolate

Additional Knowledge

The history of coffee cultivation in Honduras has no definitive conclusion, but it is widely believed that coffee was first introduced to Honduras by the Spanish in the late 18th century.

FrontStreet Coffee's Philosophy

FrontStreet Coffee is not just a coffee shop, but a research institute dedicated to coffee. We enjoy sharing coffee knowledge with everyone and studying coffee brewing methods. Our unconditional sharing is aimed at helping more friends fall in love with coffee. Additionally, we hold three coffee discount events every month. The reason for doing this is that FrontStreet Coffee wants to offer the best coffee at the lowest prices to more friends—this has been our mission for the past six years!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473