Differences in Brewing Flavors Between Honduran Specialty Coffee Regions: Sherry Coffee Beans and Lychee Orchid Coffee Beans

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Honduras Coffee Overview

When it comes to Honduras coffee, many enthusiasts will think of that cup filled with whiskey aroma and vanilla cream texture - Sherry coffee. FrontStreet Coffee's two Honduran barrel-processed coffee beans, Sherry and Lychee Lan, have been favorites among many enthusiasts. The barrel fermentation processing method can bring unprecedented flavors and texture experiences to coffee beans. For those who cannot consume alcohol but are curious about whiskey, trying Sherry coffee beans is recommended, as both the aroma and smooth texture are somewhat similar to whiskey.

Honduras Coffee Growing History

Honduras coffee was initially introduced by Spanish merchants in the late 18th century. By 1804, Honduras had already begun small-scale coffee cultivation. The delayed development of Honduras coffee was due to historical reasons - the lack of transportation infrastructure connecting production areas to ports, which prevented the Honduran coffee industry from taking off.

However, after 1970, the government established the official coffee institution Instituto Hondureño del Cafe (IHCAFE), dedicated to improving coffee quality. Combined with the fact that coffee trees can be grown throughout Honduras, coffee production surpassed Costa Rica and Guatemala by 2011. In 1975, Brazil experienced frost damage, causing a sharp reduction in coffee production, while Honduras seized the opportunity to "rise up," with coffee production surging from 500,000 bags to 1.8 million bags, all of which were quickly sold out. From then on, Honduras coffee production truly began to develop.

In 1990, as specialty coffee rose in Central America, other countries focused on quality, while Honduras lagged behind in coffee quality. The main reason was that during the green bean processing, the abundant and irregular rainfall in mountainous areas affected the drying stage. In 2004, Honduras held its first Cup of Excellence competition, where 21 coffees from across the country received recognition and participated in online auctions.

In 2011, Honduras became the highest coffee-producing country in Central America and the world's second-largest Arabica coffee producer. Today, Honduras has become one of the top ten coffee-producing countries in the world and the second-largest Arabica coffee producer. Coffee plays an important role in its economy and national development. Honduras has 280,000 hectares of coffee plantations, mainly small-scale farms with most being smaller than 3.5 hectares, accounting for 60% of Honduras's total coffee production.

Honduras Geography

Honduras is located in northern Central America, bordering Nicaragua and El Salvador to the east and south, and Guatemala to the west. It consists mainly of mountains and plateaus at an altitude of about 1,500 meters, with a tropical climate, average temperatures between 16-20°C, and abundant rainfall favorable for coffee cultivation. Honduras coffee cultivation is mainly based on small family farms, with 70% of small farms being less than 2 hectares.

Honduras produces two excellent quality coffees highly regarded by coffee enthusiasts. One is "High Grown" coffee grown at altitudes of 1,000-1,500 meters, and the other is "Strictly High Grown" coffee grown at altitudes of 1,500-2,000 meters, representing Honduras's highest grade. Most Honduras coffee is exported to the United States and Germany.

FrontStreet Coffee has compared coffee beans from several Central American countries and found they share common flavor characteristics: floral and fruit aromas with soft juice tones. Although Honduras coffee flavors may be similar to neighboring countries, Honduras coffee characteristics can detect exotic spice elements in the aroma, with nutty chocolate richness in the aftertaste, presenting an overall balanced and layered performance.

Honduras Coffee Regions

Honduras coffee can be divided into five major specialty coffee regions, mainly located in western and southern areas: Copan, Opalaca, Montecillos, Comayagua, and Agalta Tropical. The average altitude for specialty coffee cultivation is above 1,100 meters. 69% of coffee grown in these regions is HG grade, 12% is SHG, and 19% is CS. Of course, there are many smaller regions that FrontStreet Coffee won't introduce one by one here.

Copan Region

Located between Copan, Ocotepeque, and Lempira areas, it displays strong chocolate flavors combined with honey and caramel sweetness as its characteristics. Fruit flavors are relatively light. Growing altitude: 1,000-1,500 meters. Harvest season: November to March.

Opalaca Region

Located between Santa Bárbara, Intibucá, and Lempira areas, it has very delicate acidity with balanced overall performance. The texture features tropical fruits like grapes and mulberries, with a sweet and sour aftertaste, displaying strong lemon flavors balanced with honey and caramel sweetness, showing distinct fruit characteristics. Altitude: 1,100-1,400 meters. Harvest season: November to March.

Montecillos Region

Located between La Paz, Comayagua, Santa Bárbara, and Intibuca areas, it's filled with rich fruit and sweet aromas, paired with lemon and floral notes. Lemon and fruit aromas are important features, especially peaches and oranges. The acidity is lively and bright, with a velvety texture and persistent aftertaste. Altitude: 1,200-1,600 meters. Harvest season: December to April.

Comayagua Region

Located between Comayagua and Francisco Morazán areas, it mainly features lemon flavors with distinctly sweet fruit aromas. The texture is creamier and richer, while also carrying citrus sweetness and emitting sweet and chocolate notes. Altitude: 1,000-1,500 meters. Harvest season: December to March.

Agalta Tropical Region

This region spans parts of Olancho, El Paraiso, and Francisco Morazán provinces, mainly eastern provinces, making it the most dispersed area composed of fourteen protected areas to increase its plant diversity and balance the ecosystem, with high ecotourism value. It has honey aromas and scents, with strong citrus flavors and subtle yet distinct acidity, and a pleasant aftertaste. Altitude: 1,200-1,500 meters.

Honduras Coffee Bean Grading

As FrontStreet Coffee mentioned earlier in the Honduras geography section regarding High Grown coffee and Strictly High Grown coffee, and the SHG and HG mentioned in region introductions, these actually refer to Honduras's coffee bean grading system.

• Strictly High Grown (SHG): Above 1,200 meters
• High Grown (HG): 1,000-1,200 meters
• Central Standard (CS): 600-1,000 meters

Honduras Coffee Varieties

The vast majority of coffee varieties grown in Honduras are Arabica, mainly Caturra, Catuai, and Pacas derived varieties.

Caturra

Caturra is a natural variant of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon but shorter. Although it inherits Bourbon lineage, making it relatively disease-resistant, its yield is higher than Bourbon. Although discovered in Brazil, Caturra is not suitable for growth there, so it wasn't cultivated on a large scale in Brazil but became widely popular in Central and South America, for example, Colombia, Costa Rica, and Nicaragua all cultivate Caturra on a large scale.

Catuai

Catuai is a coffee variety artificially hybridized from Caturra and Mondu Novo. Catuai has better resistance to natural disasters, especially wind and rain. Catuai trees are relatively short, and compared to other coffee trees, Catuai fruits grow firmer and are harder to pick. The fruits come in both red and yellow. To date, no one has found that yellow fruits taste better than red ones. Instead, some people have found in cupping that some coffees processed from yellow fruits, while having good acidity, have less clean mouthfeel than those from red fruits.

Pacas

Pacas was first discovered in 1949 on the Pacas family's estate. In 1956, someone found some plants with different forms in Bourbon cultivation areas, collected them and began selection and breeding research, also inviting Professor William Cogwill from the University of Florida to identify them. The identification found that Bourbon planted on the Pacas farm had a single gene mutation causing the plant to become smaller, becoming a new variety. This new variety was named "Pacas" after the farm owner's name. Pacas coffee plants are smaller, can be planted more densely, and have higher yields than the original Bourbon. High-density planting also brought higher yields to the farm, with better flavor performance.

Honduras Coffee Bean Processing Methods

Before barrel fermentation processing appeared, Honduras coffee beans mostly used washed processing.

Coffee farmers first pour harvested coffee cherries into large water tanks. Underdeveloped inferior beans will float on the surface, while mature, full fruits will sink to the bottom. At this time, the defective fruits floating on the surface are removed.

Then a pulping machine is used to remove the outer skin and pulp from the coffee fruits, at which point the coffee beans still have a slippery layer of mucilage attached. The coffee beans with mucilage are placed in fermentation tanks for 16-36 hours, during which microorganisms decompose the mucilage. After fermentation is complete, large amounts of clean water are used to wash away mucilage residues from the coffee beans. Finally, the cleaned coffee beans are dried in the sun.

How Did Barrel Fermentation Processing Originate?

Honduras coffee bean barrel fermentation method is inspired by wine fermentation processes. During coffee fermentation, barrels allow tiny amounts of air to penetrate through the barrel walls into the barrel, causing moderate oxidation of the coffee beans. The appropriate amount of oxygen entering also accelerates coffee fermentation.

It softens tannins while allowing fresh fruit aromas to gradually develop into rich, complex mature wine aromas. The barrel's moderate hardness ensures good waterproofness and storage safety. Additionally, barrels contain a certain amount of tannins. When green coffee beans are stored during the process, barrel tannins also penetrate into the green beans inside, giving the coffee layered complexity and rich wine aromas.

Whiskey Barrel Fermentation and Brandy Barrel Fermentation

FrontStreet Coffee's two Honduras wine-flavored beans both use barrel processing, with the difference being fermentation in different barrels. FrontStreet Coffee's Sherry and Lychee Lan beans use fine washing + whiskey sherry barrels/rum barrel fermentation. First, freshly picked coffee fruits undergo fine washing, then are placed in barrels that have matured sherry wine/rum, fermented at low temperatures for 30-40 days (temperature approximately 15-20°C), followed by shade drying.

FrontStreet Coffee Green Bean Analysis

Both beans use fine washing + barrel fermentation. Washed beans appear blue-green with less silver skin. This is because washed beans are soaked in water for long periods during processing, separating the silver skin from the coffee beans. When the parchment is finally removed, the outer silver skin is peeled off along with it, leaving very little silver skin residue on the surface of washed green beans.

FrontStreet Coffee Roasting Experience

Sherry Coffee Bean Roasting

Roaster: Yangjia 800N (roasting amount: 300g). Enter drum at 190°C, heat 140, damper 3. Return temperature point at 1'42", when drum temperature reaches 140°C, open damper to 4, heat unchanged. When drum temperature reaches 151.8°C, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage. When drum temperature reaches 150°C, adjust heat to 120, damper unchanged. At 8'38", bean surface shows ugly wrinkles and black spots, toast aroma clearly changes to coffee aroma, can be defined as prelude to first crack. At this time, listen carefully for the first crack sound. At 9'07", first crack begins, open damper to 4, develop for 2'10" after first crack, discharge at 195°C.

Lychee Lan Coffee Bean Roasting

Roaster: Yangjia 800N (roasting amount: 300g). Enter drum at 120°C, heat 140, damper 3. Return temperature point at 1'32", when drum temperature reaches 140°C, open damper to 4, heat unchanged. When drum temperature reaches 152.6°C, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage. When drum temperature reaches 151°C, adjust heat to 120, damper unchanged. At 8'00", bean surface shows ugly wrinkles and black spots, toast aroma clearly changes to coffee aroma, can be defined as prelude to first crack. At this time, listen carefully for the first crack sound. At 9'17", first crack begins, open damper to 5, develop for 2'10" after first crack, discharge at 195°C.

FrontStreet Coffee Cupping Report

FrontStreet Coffee conducts cupping within 8-24 hours after roasting sample coffee beans. FrontStreet Coffee's barista typically uses 200ml ceramic cupping bowls marked with 150ml and 200ml measurement lines. Following SCAA standards, water TDS is around 150ppm. TDS too low can easily cause over-extraction, while too high affects mouthfeel and easily causes under-extraction. Cupping water temperature is 94°C. Cupping grind size follows SCAA cupping standards, with grind size controlled to 70%-75% pass rate through 20 standard sieve (0.85mm). Ratio: 11g coffee powder + 200ml hot water, i.e., 1:18.18, so extracted concentration falls within the 1.15%-1.35% Golden Cup range. Steeping time: 4 minutes.

Sherry coffee bean dry aroma has rich whiskey aroma, wet aroma is vanilla fragrance. Entry has whiskey aroma, vanilla cream smoothness, berry acidity, and black chocolate and honey aftertaste.

Lychee Lan coffee bean dry aroma is vanilla cream, wet aroma is lychee. Entry has brandy aroma, lychee flesh's sweet and sour taste, and black chocolate and honey aftertaste.

FrontStreet Coffee Brewing Experience

• Dripper: Hario V60 #01
• Water Temperature: 90-91°C
• Dose: 15g
• Ratio: 1:15
• Grind Size: Medium-fine grind / fine sugar size (80% pass rate through 20 sieve)

FrontStreet Coffee uses segmented extraction, also called three-stage brewing: bloom with 30g water for 30 seconds, small stream circular pour to 125g for segmentation, continue pouring to 225g when water level drops about to expose the coffee bed, stop pouring. When water level completely drops and is about to expose the coffee bed, remove the dripper (timing starts from bloom). Extraction time: 2'00"-2'10".

Sherry coffee smells of vanilla and cream, with whiskey, berry, almond, and black chocolate flavors on entry, and maple sweet aftertaste. Lychee Lan coffee has lychee, brandy, and cream on entry. As temperature changes, wine flavor and black chocolate become obvious, with thick texture and distinct honey sweetness in aftertaste. Although the two coffees have similar flavors, each has its own merits. Those who want obvious wine flavor can choose Sherry, while those who want lychee flesh's sweet and sour taste can choose Lychee Lan.

More Information

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