Flavor Characteristics of Honduras' Three Major Coffee Growing Regions and Introduction to Sherry Whiskey Barrel Fermented Coffee Beans

The Rise of Morning Coffee and Evening Alcohol Culture

The concept of "morning coffee, evening alcohol" has recently gained popularity on Weibo. As beverages continue to expand and become more sophisticated in the Chinese market, combinations of coffee and alcohol, coffee and tea, and tea and alcohol are becoming increasingly common. Tea-flavored spirits are quite common, and alcohol-flavored coffees are also becoming more available as options. Among these, one of the most popular in recent years is the FrontStreet Coffee Honduras Sherry coffee beans.

Before FrontStreet Coffee's Honduras Sherry appeared, Honduras coffee beans were rarely heard of. Today, however, because of this Sherry coffee bean, many more people have become enthusiasts of Honduras coffee. Honduras is now one of the largest coffee-producing countries in Central America and the seventh-largest coffee producer in the world. Between 2017 and 2019 alone, Honduras coffee bean production exceeded 450,000 tons, and in 2020, Honduras coffee production reached 336,000 tons.

Honduras' coffee history began in the eighteenth century when merchants brought coffee to this land. It wasn't until the nineteenth century that documents recorded coffee cultivation in Honduras. Only in the twentieth century did coffee truly flourish as a crop in Honduras. In the 1970s, the Honduran Coffee Institute (IHCAFE) was established, dedicated to improving the quality of Honduras coffee. In 1998, Honduras was struck by a hurricane that destroyed large quantities of crops, including coffee. In 2011, Honduras coffee bean production surpassed the combined total of Costa Rica and Guatemala.

Today, Honduras coffee has become one of the most popular coffee-producing countries in the market.

The Unique Qualities of Honduras Coffee

The reason why FrontStreet Coffee's Honduras Sherry coffee on the bean menu is delicious and beloved by the public is due to Honduras' special geographical location. Bordered by the Caribbean Sea to the north and the Pacific Ocean to the south, the country has complex terrain with high-altitude coffee growing regions. Additionally, Honduras has a mild climate. The suitable temperatures combined with extremely high altitudes greatly reduce the likelihood of coffee trees getting sick, allowing them to dedicate more energy to growing delicious coffee cherries.

The main coffee-producing regions in Honduras include Copan, Opalaca, Montecillos, Comayagua, Agalta, and El Paraiso.

Copan Region

The Copan region is located between the borders of Honduras and Guatemala, with cultivation altitudes exceeding 1,000 meters. It is one of the most famous coffee-growing regions in Honduras. The Copan region experiences significant differences in temperature and humidity throughout the year. FrontStreet Coffee's Honduras coffee from this region is characterized by its aromatic fragrance, noticeable sweetness, and rich flavor profile.

Montecillos Region

Montecillos is located between the borders of Honduras and El Salvador. Due to the lower nighttime temperatures in this region and maximum cultivation altitudes reaching 1,600 meters, coffee cherries take longer to mature. Coffee from the Montecillos region exhibits more prominent fruity acidity.

Comayagua Region

In 2016, the Comayagua region had the highest production among all Honduras coffee regions. The coffee growing areas in the Comayagua region are located in the remote mountainous areas of central Honduras. The coffee produced here blends citrus and honey flavors, with balanced sweet and sour notes and a smooth mouthfeel.

Agalta Region

This region is mostly forest reserve with excellent ecological conditions, but with slightly lower altitudes ranging between 1,000 to 1,400 meters, featuring a tropical climate. Coffee produced in this region carries fruity and chocolate flavors.

El Paraiso Region

This region is located between the borders of Honduras and Nicaragua and is the oldest and largest coffee-producing region in Honduras. The cultivation altitude here ranges from 1,000 to 1,400 meters. In the 2017 Honduras Cup of Excellence (COE) competition, a coffee bean from El Paraiso won the championship that year.

Opalaca Region

This region borders the Copan region to the west and has slightly higher cultivation altitudes, giving the coffee beans from this region intense aromas and tropical fruit flavors. A notable sub-region within this main producing area is the Marcala region.

FrontStreet Coffee's Honduras Selection

On FrontStreet Coffee's bean menu, there are two beans from Honduras. One is Frontsteet Honduras Sherry, classified as part of FrontStreet Coffee's daily bean series, and the other is Frontsteet Honduras Lychee Lan.

Each coffee bean in FrontStreet Coffee's daily bean series represents the classic flavor of a particular coffee origin or a specific factor. For example, FrontStreet Coffee's Ethiopian washed Yirgacheffe offers floral notes, while FrontStreet Coffee's Indonesian wet-hulled Mandheling provides herbal plant flavors. FrontStreet Coffee uses Frontsteet Honduras Sherry as a classic example of special processing methods.

FrontStreet Coffee: Honduras Sherry Coffee Beans

• Region: Marcala region, Honduras
• Estate: Moca Estate
• Altitude: 1,500-1,700 meters
• Varieties: Caturra, Catuai, Pacas
• Processing: Refined washed whiskey barrel fermentation

This Frontsteet Honduras Sherry coffee is described as having flavors of vanilla, cream, fermented wine aroma, and honey.

Honduras Sherry is produced from beans processed using the barrel fermentation method at Moca Estate. After harvesting ripe coffee cherries, processing begins immediately on the same day. The coffee cherries are pulped and then washed. The coffee beans with parchment are then placed in sherry whiskey barrels for low-temperature fermentation for 30 to 40 days. Finally, the parchment-covered coffee beans are removed and spread out in shaded areas for drying.

The final drying step must not be exposed to direct sunlight, as the heat from direct sunlight can cause the carefully absorbed wine aroma in the coffee beans to evaporate, while also creating undesirable fermented sour notes.

Those familiar with whiskey know that there are many types of whiskey barrels, many of which were previously used to store wine, including port, red wine, brandy, sherry, and noble rot wines. Among these, port whiskey has a slight savory flavor, while sherry barrel-aged whiskey is considered the sweetest and most delicious among various barrel types.

In FrontStreet Coffee's Honduras coffee bean selection, there are beans from the same estate but fermented in different barrels. Frontsteet Honduras Lychee Lan uses brandy barrel fermentation. Through cupping, FrontStreet Coffee found that Frontsteet Sherry has a sweeter and more aromatic flavor profile than Frontsteet Lychee Lan. Rather than talking about it, why not buy some and try it yourself.

FrontStreet Coffee: Honduras Moca Estate Lychee Lan Coffee Beans

• Country: Honduras
• Region: Marcala region
• Estate: Moca Estate
• Altitude: 1,500-1,700 meters
• Varieties: Caturra, Catuai
• Processing: Washed + brandy barrel fermentation

When roasting Frontsteet Honduras Lychee Lan, to express the overall balance of Lychee Lan, the roaster chose a medium roast level. As for the Sherry, to highlight Frontsteet Sherry's sweet fragrance and balanced flavor profile, a medium roast was also adopted.

Brewing Recommendations

To extract the aroma from both coffee beans, FrontStreet Coffee suggests using a higher water temperature, namely 92 degrees Celsius. To avoid over-extraction due to the high water temperature, a faster-flowing dripper such as Hario's V60 can be used.

• Dripper: Hario V60
• Water Temperature: 92 degrees Celsius
• Dose: 15 grams
• Coffee-to-Water Ratio: 1:15
• Grind Size: 80% pass-through through a #20 sieve

In terms of brewing method, FrontStreet Coffee recommends using a three-stage pouring technique, which results in a more layered final product. First, pour 30 grams of hot water for a 30-second bloom. Then, using a small water stream, slowly pour in a circular motion for the second stage until reaching 125 grams. When the water level in the dripper drops to 1/2, continue pouring gently for the third stage until reaching 225 grams. Remove the dripper when the coffee liquid has dripped into the server below. The total extraction time should be approximately 2 minutes.

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Important Notice :

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