Honduras Coffee Flavor Characteristics How to Brew Honduras Lychee Lan Coffee to Achieve Its Lychee Flavor

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FrontStreet Coffee - Honduras Lychee Orchid

The currently popular "Lychee Orchid" undergoes fermentation in brandy barrels, giving the coffee beans a distinct lychee aroma and an additional layer of fermented wine flavor in the taste. This coffee bean, leaning toward floral and fruity notes, stands out like an "exception" by expanding the range of coffee sensations. For me personally, I had never tasted such a refreshingly unique coffee before.

The full name of this coffee bean is Honduras · Marcala · Mocha Estate · Brandy Barrel Low-Temperature Fermentation · Lychee Orchid, originating from Mocha Estate in the Marcala region of Honduras. The above three words perfectly describe it.

Coffee green beans generally have a heavy grass-like, somewhat astringent aroma, and few varieties inherently exhibit the flavors of mature beans; these small, pale-looking coffee beans have their astringent taste almost completely masked by distinct alcoholic fermentation and lychee flavors, to the point where it's barely noticeable. Even the sealed bags containing the green beans are infused with a unique lychee aroma.

After harvesting, the coffee cherries first undergo washed processing to remove pulp and skin, then are placed in brandy barrels for 30-40 days of fermentation, during which the temperature must be maintained between 15-20 degrees. Only after this process, followed by shade drying, does this completely different flavor profile emerge.

Honduras Mocha Estate Lychee Orchid

Country: Honduras

Region: Marcala

Estate: Mocha Estate

Altitude: 1500-1700m

Varieties: Caturra, Catuai

Processing: Fine washed + brandy barrel fermentation

Pour-over parameters: V60 dripper, water temperature: 91°C, grind size: BG-6S, method: 30g water bloom for 30s, second pour to 125g, third pour to 225g, extraction time 2 minutes

In Brief

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