What Makes the Wine Barrel Processing Method Special? Honduras Masaguara Sherry Will Get You Drunk Even Before Drinking

FrontStreet Coffee's Introduction to Honduras Sherry

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, and coffee production dropped sharply. Honduras took this opportunity to "rise to prominence," with coffee production surging from 500,000 bags to 1.8 million bags, which were quickly snatched up. Since then, Honduras' coffee production has truly begun to develop.

In recent years, trends in the coffee industry have started from post-processing methods of raw beans, developing many novel and exotic styles, such as "red wine processing," "lactic acid fermentation," "double washing," "special strain processing," etc. This Honduras-Sherry is also a coffee with special post-processing.

Coffee produced in Honduras has traditionally had rich sweetness and moderate mouthfeel but lacked attractive entrance aroma. To achieve entrance aroma, processing plants began researching methods to increase aroma, leading 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 age, with the oldest sherry at the bottom and the youngest at the top. Each year, some liquor is extracted from the bottom barrels for bottling and sales, and the corresponding proportion is drawn from the upper barrels for supplementation, and so on. This is precisely the uniqueness of sherry!

As for whiskey sherry barrel processing, freshly picked coffee cherries are first subjected to fine washing, then 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.

Since this bean is overall relatively balanced with obvious sweetness, using immersion-style slow-flow brewing methods can better express its balance of sweet, sour, and bitter notes. For example, KONO drippers with relatively slow water flow, strawberry drippers, Blue Bottle cake cups, or even V60 with large water flow in one stream combined with relatively fine grinding, etc.

The same bean can have many layers and characteristics, which is perhaps why I am fascinated by it.

Coffee has magic; once you taste good coffee, you can't turn back, and you have higher requirements for quality. Its magic lies in its thousand variations, and when the taste buds experience new coffee flavors, it's as exciting as discovering new continents.

About FrontStreet Coffee

In short: FrontStreet Coffee is a coffee research house that loves to share coffee knowledge with everyone. We share without reservation just to let more friends fall in love with coffee. Moreover, there are three low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price. This has also been FrontStreet Coffee's principle for the past 6 years!

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