Honduras Masaguara Brandy Barrel | Brandy Barrel Fermentation

Origin : Honduras
Notes :  Brandy | Lychee
Process : Barrel Fermentation
Varietal : Caturra
Roast Level : Light - Medium
Altitude : 1500 - 1700 masl

The Process : 

Washed coffee cherries are submerged in oak barrels previously used to age brandy. Over the course of 30-40 days, these cherries are submerged in a low temperature controlled environment. The body of the coffee cherries slowly absorb the residual brandy character from the oak wood. No alcohol is involved in the whole process. The slow cool fermentation produces a fruity aromatic cup of coffee.

What the cup unfolds : 

Have a sip of rich aromatic wine like cup of delicate clean coffee.
Let's have fun brewing!