HONDURAS SHERRY

Honduras Sherry coffee beans are grown primarily on small-to-medium estates. Inspired by winemaking, its unique process involves fermenting washed, ripe cherries in whiskey barrels for 30-40 days. This allows controlled oxidation from the wood, imparting distinctive complexity before patio drying. The innovative method may yield more defective beans than conventional processes.

The bean from Moka farm in Honduras’ Santa Barbara region grows at 1500-1700 MASL with Caturra and Catuai varieties. The unique whiskey barrel fermentation combined with washed processing infuses subtle whiskey notes into the beans, complemented by vanilla and honey sweetness. Medium-light roast preserves delicate flavors for a smooth, rich, and complex cup full of charm and balance.

ORIGIN : HONDURAS
REGION : SANTA BARBARA
ALTITUDE : 1500-1700 MASL
FARM : MOKA
VARIETY : CATURRA, CATUAI
ROAST : MEDIUM LIGHT 
PROCESS : WHISKEY BARREL FERMENTATION +  WASHED
FLAVOR : VANILLA, WHISKEY, HONEY
NET WEIGHT : 100g
INGREDIENTS : 100% SINGLE COFFEE BEANS
STORAGE : STORE IN A COOL, DRY PLACE