Description

Honduras Lychee Masaguara Coffee – A New Breakthrough in Processing Methods

Cultivation Area: Masaguara
Roast Level: Light
Altitude: 1700m
Flavor Notes: Lychee, strong liquor, honey, cantaloupe
Bean Variety: Caturra/Catuai
Processing: Washed
Brewing Methods: Pour-over, Cold brew

Barrel Aged Coffee – Whisky & Rum Aged Coffee

Innovation is essential in all industries, including coffee.

The producers of Honduras Lychee Masaguara Coffee continuously seek groundbreaking methods for cultivating and processing coffee beans, focusing on higher quality at more reasonable prices. Pushing the boundaries can be risky and labor-intensive; not every method is effective, and it may take years of trial and error to create a delicious and unique flavor.

Whisky barrels are often not what we look for when discussing Specialty Coffee. However, blending the lingering flavors from the barrel with coffee leads you into a whole new world. Once whisky has been aged in barrels, it is emptied, filtered, and bottled. However, there’s a layer of whisky that remains soaked in the wood—this is known as the “Devil’s Cut.” This whisky is what the coffee beans absorb.

Aging coffee beans in whisky barrels for a certain period creates delicious notes of wood and the enticing aroma of honey.

Drinking the Lychee Brandy Fusion Coffee feels like enjoying a premium liquor, with the complexity and variety of flavor layers. This unique characteristic comes from the aging process in oak barrels, where the green coffee beans absorb flavors from the barrel, creating a distinct blend of liquor and coffee aromas.

Imagine starting your morning with the alluring fragrance of lychee and strong liquor, chocolate notes saturating every drop of coffee, enhanced by a hint of sweet, sparkling honey. That is the experience this coffee brings you.

This breakthrough yields sweet results yet presents challenges.

YOU CAN ALSO EXPERIENCE THIS PRODUCT AT 3C ROASTERY’S SHOWROOM IN HANOI.