Honduras Masaguara Low Temperature Sherry Barrel Fermentation

Honduras Masaguara Low Temperature Sherry Barrel Fermentation

HK$230.00Price

Tasting Notes: Vanilla Pods, Whisky, Baileys, Honey Sweetness, Creamy Mouthfeel

Origin: Honduras

Region: Masaguara

Farm: Finca Mocha

Varietals: Catuai, Caturra

Grade: SHB

Growing Altitude: 1,500 – 1,700 masl

Processing: Washed, Sherry Barrel Fermentation

Roasting Level: Light

*Whloe Bean

  • 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.