Honduras Whisky Barrel Aged เมล็ดกาแฟฮอนดูรัสมอคค่าวิสกี้คั่วอ่อน | Honduras Moka
Honduras Whisky Barrel Aged เมล็ดกาแฟฮอนดูรัสมอคค่าวิสกี้คั่วอ่อน | Honduras moka
Region: Masaguara Intibuca
Altitude: 1500 – 1700 masl
Plant Varietal: Caturra Catuai
Tasting Notes: Vanilla Whisky Butterscotch
Innovation is essential in all industries including the coffee industry. Coffee producers are constantly looking to implement new ground-breaking ways of cultivating and processing coffee beans focusing on greater quality and to receive a fairer price. Breaking boundaries can be risky and a vast amount of work not all methods will work out and it can take years of trial and error to produce something special delicious and repeatable.
Wet whiskey barrels are not normally what you are looking for when it comes to specialty coffee because when you talk about mixing the flavour profiles of wooden barrels & coffee you are into a whole new world of excellence. Once the whiskey has been aged in the barrel it’s emptied filtered and bottled. However there is a residual layer of whiskey that has soaked into the cask that remains this is called the Devil’s Cut. This is the whiskey that our coffee beans absorb! This is the whiskey that our coffee beans absorb!
When barrel aging green coffee beans timing can be everything. Leaving green beans in a wet barrel for a long period of time may result in a staggeringly unpleasant taste experience. If we don’t age them enough and we may not get those delicious honey boozy woody flavour notes from the barrel.
ref. redber.co.uk
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