Does Honduras Lychee Orchid Coffee Bean Have Lychee Flavor? Introduction to Washed Processing Method Pros and Cons

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FrontStreet Coffee - Honduras Lychee Lan, Washed Processing Introduction

Honduras Finca Mocha Lychee Lan

Honduras Mocha Estate Lychee Lan

Coffee Details:

• Country: Honduras
• Region: Marcala
• Estate: Mocha Estate
• Altitude: 1500-1700m
• Varieties: Caturra, Catuai
• Processing: Fine washed + Brandy barrel fermentation

Honduras is located in the narrow waistband connecting North and South America, which is also part of the global volcanic belt. The volcanic soil's rich phosphorus content, humus, and aeration porosity allow coffee trees to fully absorb solidified nutrients and flavor compounds. The high altitude creates significant temperature differences between day and night, abundant rainfall, and a pleasant climate.

The variety of this coffee bean is Typica, known for its clarity, brightness, and prominent acidity. During processing, the harvested ripe cherries first undergo fine washing, followed by low-temperature (15-20°C) fermentation in original brandy oak barrels for 30-40 days, and finally shade drying. The processed beans gain more flavor layers, a rounder mouthfeel, and display more distinct fruity characteristics.

Washed Processing Method

The washed processing method was invented by the Dutch in the 18th century and is suitable for regions with high rainfall. Although the process is quite complex, it remains one of the most common methods for processing green coffee beans today.

Advantages:

The washed method removes impurities (stones or debris) and defective beans through each step, resulting in green beans with consistent appearance. They are generally considered high-quality coffee and command higher prices than naturally processed coffee beans. Washing not only preserves the coffee's original flavor but also enhances its brightness (acidity) and special fruit aromas.

Disadvantages:

During fermentation, coffee beans can easily absorb unpleasant fermented odors. If beans acquire fermented flavors, it's mostly due to poor management and maintenance of fermentation tanks. Although soaking coffee beans with mucilage on their parchment in fermentation tanks overnight can remove the mucilage, changes in microorganisms within the fermentation tanks can cause beans to absorb fermented flavors. The equipment costs for washed processing are higher, the washing steps are quite labor-intensive, and production costs are relatively higher.

Knowledge Point:

Bourbon originated from natural mutation of Typica and is another ancient coffee variety besides Typica.

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