Does Whiskey Barrel Fermented Coffee Really Have Alcohol Flavor? How Did Coffee Barrel Processing Originate?

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FrontStreet Coffee - Introduction to Whiskey Barrel Processing

This bean - Sherry - comes from Honduras. What's magical about this washed, whiskey sherry barrel low-temperature fermentation processed bean is that after being meticulously washed, freshly picked coffee cherries are placed in aged oak barrels for fermentation, then shade-dried. This processing method imparts this coffee with a unique whiskey aroma - the rich alcoholic fragrance is truly explosive. The passionate collision of whiskey and honey creates an exceptionally comfortable and scream-inducing pleasure in the mouth.

The barrel processing method was a spontaneous idea from the plantation owner. She wanted to experiment with what new discoveries might emerge if coffee beans were fermented in barrels, subsequently inventing this processing method.

Honduras Sherry

Origin: Masaguara Town, Bucay Province

Variety: Caturra

Altitude: 1500-1700m

Processing Mill: Moca Estate

Processing Method: Washed + Whiskey Low-Temperature Barrel Fermentation

Roast Level: Light

Harvesting Method: Manual Harvesting

Flavor Notes: Whiskey, Honey, Vanilla Cream, Liqueur Chocolate

Knowledge Expansion

Honey processing is a method that sits between natural and washed processing. It allows coffee to retain the cleanliness of washed processing, and because it's dried with the pulp and mucilage together, it increases the sweetness of the coffee and caramel-like sweetness.

In Brief

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