Honduras Masaguara Low Temperature Sherry Barrel Fermentation
Tasting Notes: Vanilla Pods, Whisky, Baileys, Honey Sweetness, Creamy Mouthfeel
Farm: Finca Mocha
Varietals: Catuai, Caturra
Growing Altitude: 1,500 – 1,700 masl
Processing: Washed, Sherry Barrel Fermentation
Roasting Level: Light
Sherry Barrel Fermentation
The special about Sherry is the low-temperature fermentation of the beans in Sherry barrels. The "Sherry barrels" are barrels used by the Sherry distillery in the whisky industry for aging. Sherry is a famous fortified wine, produced in the sunny Jerez region of southern Spain.
The processing of whisky Sherry casks is to first wash the freshly picked coffee berries with delicate water, and then put them in the whisky oak barrels that have been matured for Sherry to ferment for 30-40 days at low temperature about 15-20℃, and then dry in the shade.