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Introduction of Honduran Shirley Coffee in Qianjie
A few days ago, we entered a batch of beans processed in sherry barrels of Honduran whisky. As soon as we opened the bag of raw beans, we smelled strong vanilla cream and wine, because we wanted to better show the characteristics of this bean. So we baked two curves to compare.
In recent years, the trend in the coffee industry began to start from the post-processing method of raw beans, and developed a lot of new and strange patterns, such as "red wine treatment", "lactic acid fermentation", "double washing", "special strain treatment" and so on. This Honduran-Shirley coffee is also a special post-processing coffee. The coffee produced in Honduras used to be rich in sweetness and moderate in taste, but it lacks attractive imported aroma. In order to achieve the entrance aroma, the processing plant began to study ways to increase the aroma, followed by the low-temperature fermentation of this Honduran-Shirley whisky barrel.
Bean information
The treatment of this bean is quite special. The picked coffee cherries are first treated with delicate washing. After washing, the washed coffee cherries are put into a whisky-ripe sherry barrel and fermented at a low temperature of about 15-20 ℃ for 30-40 days, and then dried in the shade. So this treatment is called delicate water washing whisky Shirley barrel fermented.
[Shirley, Honduras]
Country: Honduras
Producing area: Masaguara
Manor: Moca Manor
Altitude: 1500-1700m
Variety: Kaddura, Kaduai, Pacas
Treatment: fine washed whisky Shirley barrel fermentation
Flavor: vanilla, honey, alcoholic chocolate, whisky
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