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Honduras Masaguara Sherry Barrel Fermentation

Honduras Masaguara Sherry Barrel Fermentation


Tasting Notes: Vanilla, Whisky, Honey, 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.

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