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Front Street-Honduran Coffee Brand-Shirley of Moca Manor to share
On the front street, there is a sherry coffee from Honduras, which is treated in a whisky barrel of the 2019 fire. It is also loved by all the fans and is recommended to taste and buy it.
Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of all coffee production in Honduras.
In the coffee garden, because the planting area belongs to the mountain area, people pick coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with multi-quality coffee. It has become one of the top ten coffee exporters in the world.
Next, Qianjie will share it with you.
[Shirley, Honduras]
Country: Honduras
Producing area: Masaguara
Manor: Moca Manor
Altitude: 1500-1700m
Variety: Kaddura, Kaduai, Pacas
Treatment: fine washed whisky Shirley barrel fermentation
Hand punching parameters: 15g powder, V60 filter cup, water temperature 91 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).
Technique: steam 30 grams of water for 30 seconds, quickly inject water to 130 grams of water, continue to inject water to 230 grams when the water level is about to expose the powder bed, remove the filter cup when the powder bed is about to be exposed, and the extraction time for steaming begins in two minutes.
Flavor: it smells of vanilla and cream, with whisky, berries, almonds and dark chocolate in the mouth, with maple syrup in the finish.
Knowledge expansion: fine washing whisky Shirley barrel fermentation method is to first freshly picked coffee fruit after fine washing, and then into the mature sherry whisky oak barrel low temperature fermentation for 30-40 days (the temperature is about 15-20 ℃), and then dry in the shade.
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