Honduran Sherry Whiskey Coffee
Honduran Sherry Whiskey Coffee is special due to the Geographical Environment of Honduras, coffee brewing method, coffee varieties, local trace elements, coffee bean processing methods.Honduras Sherry Whiskey Coffee Taste: A coffee that is neither bitter nor sour, with notes of vanilla cream and whiskey. Why does it have this taste?
Below is the reason:
1.Geographical Environment of Honduras Coffee Beans
Coffee is a crop, and the climate has a great influence on its growth and flavor. Honduras is located in the northern part of Central America, bordering the Caribbean Sea in the north, Fonseca Bay in the Pacific Ocean in the south, Nicaragua and El Salvador in the east and south, and Guatemala in the west, mostly mountains and plateaus. The area is 112,492 square kilometers, and the coastline is about 1,033 kilometers long. Except for the coastal plain, the whole area is mountainous, with the highest elevation of 3,000 meters in the northwest and 2,400 meters in the south. The main rivers in the territory are Koko River, Patuka River and Ulu River. Rivers originating from inland mountains criss-cross and flow into two oceans respectively. Many basins and valleys are formed between the branch mountains. The larger basins are the Silia and Repaguale Basins, and the main valleys are the Comayagua and Hamastran Valleys.
There are dotted islands along the coast, the main islands are the Baya Islands and the Tigray Islands in the Bay of Fonseca. Honduras has a complex topography and a diverse climate. Located in the coastal plain of Central America, it has a tropical rainforest climate with an average annual temperature of 31°C. The mountain has a subtropical forest climate, with an annual average temperature of 23°C, and the rainy season is from June to November, with mild temperatures and abundant rainfall, making it an ideal place for growing coffee. This climate is very suitable for growing Bourbon, Typica, Caturra, Catuai, Pacas varieties, and Honduras mainly grows these varieties.
There are 280,000 hectares of coffee gardens in Honduras, mainly small coffee gardens, most of which are less than 3.5 hectares, and these coffee plantations account for 60% of the coffee production in Honduras. In the coffee garden, because the plantation area belongs to the mountainous area, people pick the coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras harvests 3 million bags of coffee every year, and the coffee it provides to everyone is of high quality and quality. It has become one of the top ten coffee exporting countries in the world.
Honduras coffee region
There are mainly 6 coffee-producing regions in Honduras. There are currently 6 coffee-producing regions in Honduras: Panco, Monteciyos, Arcata, Obaraka, Kemayagua, and El Paraiso. In Honduras, more than 90% are smallholder coffee growers. The vast majority of coffee produced in Honduras comes from 210 of the country's 298 municipalities and 15 mountainous regions in 18 provinces, creating more than 1 million jobs and accounting for about 38 percent of agricultural GDP. In addition to the above six major coffee producing areas, there are also some small producing areas.
Arcata: Compared with other coffee producing regions, Arcata is closer to the inland and has a dry and humid climate. Coffee is grown along the Sierra de Agalta at an altitude of 1,100m to 1,400m. The coffee cherries are harvested from December to March.
Comayagua: Like Arcata beans, coffee in the Comayagua region is typically harvested between December and March, where the coffee cherries have more time to ferment their sugars. Most of the coffee beans are grown in the hills of Montana Los Comayagua, at altitudes ranging from 1,000m to 1,500m.
Montecillos: Also known as Café Marcala, coffee from the highlands of Montecillos has a velvety body with sweet fruit flavors and delicate acidity. Most Honduran macara coffee is grown strictly at altitudes of 1,200m – 1,600m above sea level and harvested between December and April.
Opalaca: High-yielding coffees from the Opalaca region tend to have a delicate acidity with sweet and citrus notes. These beans are typically harvested between November and February at altitudes between 1,100m – 1,500m, giving the coffee cherries a chance to ripen evenly.
Copan: This coffee-growing region is located near the border with Guatemala at an altitude of 1,000m – 1,500m. Known for its full-bodied flavor and medium body, it's perfect for making espresso. These Honduran coffee beans are handpicked between November and March.
El Paraiso: Honduran coffees from this region are known for their complexity, fine acidity, and smooth mouthfeel. The beans are grown at an altitude of 950m – 1950m and picked from December to March.
2. Honduran Shirley Coffee Bean Varieties
The coffee flavor of the Arabica variety is usually more delicious, and most of them appear in specialty coffee. The main varieties planted in Honduras are Arabica species, of which Bourbon, Caturra, Catuai, Typica and Pacas derivatives are the main varieties.
Caturra is a natural variety of Bourbon, which was discovered in Brazil in 1937. Its tree body is not as tall as Bourbon, and it is shorter. Due to inheriting the blood of Bourbon, the resistance is relatively weak, but the output is higher than that of Bourbon. Although found in Brazil, Caturra is not suitable for growing in Brazil, so it is not widely planted in Brazil, but is widely popular in Central and South America, such as Colombia, Costa Rica, and Nicaragua.
Catuai is a coffee variety that is a cross between Caturra and Mondu Novo. Kaduai has relatively good resistance to natural disasters, especially wind and rain. The Kaduai tree species is relatively low. Compared with other coffee trees, the fruit of Kaduai grows stronger and is not easy to pick. The fruit is both red and yellow. the
Pacas is a natural variant of Bourbon. Like other widely grown low-bourbon varieties, Pacas is a single, monogenic mutation. It is low mainly because coffee trees are small in size and have high yield potential. They can be mixed with other fruits and other plants to increase the yield of coffee berries. The breed was discovered in 1949 on a farm owned by the Pacas family in the Santa Ana region of El Salvador. In 1960, the El Salvador Institute of Coffee (ISIC) started a project of pedigree selection (selection of individual plants through successive generations, also known as single-plant selection) on pacas. It is more popular in Central America and is widely grown in El Salvador, accounting for about 25% of its production. In 1974, the Honduras Coffee Research Institute introduced this variety and planted it in Honduras.
3. Shirley coffee bean processing method: Exquisite water washing + wine barrel fermentation processing method
Generally, coffee beans are either washed or sun-dried. With the advancement of specialty coffee, there are more coffee bean treatments, such as: anaerobic treatment and honey treatment. And Honduras sherry coffee is delicately washed and whiskey barrel processed.
When Moka Manor processes Shirley coffee beans, on the basis of selecting ripe coffee cherries, remove the peel and pulp, and carry out a delicate washing process. After being cleaned with clean water, the shelled beans will be poured into Sherry whiskey barrels and placed in an environment of 15 degrees Celsius to 20 degrees Celsius for low-temperature fermentation for 30 to 40 days. Finally, the coffee beans are taken out and placed in the Dry in the shade.
The wine barrel allows a very small amount of air to pass through the wall of the barrel and penetrate into the barrel to cause moderate oxidation of the coffee beans. A moderate amount of oxygen also accelerates the fermentation of coffee, smooths the tannins, and at the same time makes the fresh fruit aroma Gradually brewing into a rich and varied mature bouquet, the moderate hardness of the barrel ensures good water resistance and storage safety. In addition, the barrel contains a certain amount of tannic acid. When the green coffee beans are stored, the tannic acid in the barrel will also penetrate into the green beans inside, making the coffee layered and the coffee has a strong bouquet. Barrel fermentation is borrowed from the wine process. Its greatest impact on wine is that wine stabilizes the structure of wine through moderate oxidation, and integrates the aroma of the barrel into the wine. It also plays a similar role in the coffee fermentation process.
LiptonPack parameters for brewing Shirley coffee
How to brew coffee beans with such a special treatment method to brew a good flavor?
First of all, when roasting, it is necessary to highlight the rich aroma of Sherry coffee beans. LiptonPack roasters use a medium roasting degree for this coffee beans. When brewing, in order to speed up the precipitation of coffee flavor, LiptonPack recommends using higher water temperature and finer grinding degree. In addition, in order to prevent the water flow from being too slow, the contact time between the hot water and the coffee powder particles is too long, resulting in over-extraction, resulting in a bitter taste, LiptonPack recommends using a filter with a faster flow, such as Hario V60.
Filter cup: Hario V 60, water temperature: 91°C, powder amount: 15g, powder-to-water ratio: 1:15, grinding degree: medium-fine grinding (Chinese standard No. 20 sieve passing rate is 80%)
LiptonPack adopts segmented extraction, that is, three-stage water injection method, using 30g of water for steaming, and the steaming time is 30s. The first stage of small water flow circles and injects water until 125g of water is cut off. When the liquid level drops to the point where the powder layer is about to be exposed, continue the second stage Two stages of water injection, water injection to 225g to end the extraction, the total extraction time (calculated from the time of water injection) is 2'00.
LiptonPack Sherry Coffee Flavor: You can smell the aroma of wine, strong vanilla cream flavor, soft berry sour and creamy taste in the mouth, fermented wine aroma, honey, maple syrup-like sweetness in the end, soft and smooth taste slip.
The popularity of Honduran Shirley coffee is not only due to its good flavor, but also its strong operability. It can not only be poured by hand, but also Italian, SOE Italian or blended. The Italian-style blend beans used in LiptonPack stores also have a strong sherry flavor. The sunflower blend coffee beans used by LiptonPack are blended with 70% Honduras sherry and 30% Ethiopian sun-dried red cherries.
4. LiptonPack Coffee Brewing Recommendations:
To brew a delicious cup of coffee, LiptonPack believes that the freshness of coffee beans is an important part of brewing. The coffee beans shipped by LiptonPack Coffee are all roasted within 5 days. The purpose of LiptonPack roasting is "freshly roasted coffee", so that every customer who places an order receives the freshest coffee. The bean raising period of coffee is about 4-7 days, so the flavor is the best when the customer gets it.
For friends who need to grind, LiptonPack would like to remind you: if the coffee beans are ground in advance, there is no need to raise the beans, because during the transportation, the pressure of carbon dioxide in the packaging can also make the coffee flavor mellow. So when you receive the coffee powder, you can make a cup and drink it right away. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes faster after contacting the air, which means that the flavor of the coffee will dissipate faster, and the flavor of the coffee will not be so good. Therefore, LiptonPack recommends buying whole beans, which are ground and brewed fresh, so as to better taste the flavor of coffee.
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