Description
HONDURAS COFFEE: WHY IS IT CALLED WHISKY?
Cultivation Area: Masaguara
Roast Level: Light
Altitude: 1700m
Flavor Profile: Whiskey, honey, chocolate, vanilla, cantaloupe.
Bean Variety: Caturra/Catuai
Processing Method: Washed
Brewing Methods: Pour-over, Cold Brew
Honduras Whisky Masaguara Coffee – A Breakthrough in Processing Method
Barrel-Aged Coffee – Coffee Aged in Whisky and Rum Barrels
Innovation is essential in all industries, including coffee. The producers of Honduras Whisky Masaguara Coffee are continually seeking groundbreaking methods for cultivating and processing coffee beans, focusing on higher quality at more reasonable prices. Breaking boundaries can be risky and labor-intensive, and not every method is effective; it may take years of trial and error to create a delicious and unique flavor.
🍷 Whisky barrels are not typically what we seek when discussing Specialty Coffee, but blending the lingering flavors from the barrel with coffee leads to an entirely new world. Once whisky has aged in the barrel, it is emptied, filtered, and bottled. However, there remains a layer of whisky absorbed into the barrel, known as the Devil’s Cut. This is the whisky that the coffee beans absorb.
🍒 When coffee beans are aged in whisky barrels for a certain period, they develop delightful woody notes and fragrant aromas from honey.
This innovation results in a sweet yet challenging flavor experience.
TRY IT YOURSELF AT THE 3C ROASTERY SHOWROOM IN HANOI!
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