Honduras. Lichilan 100g

Honduras Litchi Orchid Coffee is made using a brandy barrel fermentation process. Freshly picked coffee cherries are first carefully washed and then placed in brandy oak barrels, where they ferment at low temperatures for 30-40 days (around 15-20°C). Afterward, they are dried in the shade. The brandy barrel fermentation imparts a soft sweetness of lychee and honey to the coffee beans, while also blending the aroma of alcohol and the scent of the oak barrel.

This batch of green coffee beans comes from the Masaguara municipality in the Intibucá department of Honduras. The town is located in the southern part of the Jesús de Otoro Valley, surrounded by mountains and hills, and is a major area for the local economy. Our Honduras Litchi Orchid Coffee is roasted to a medium level. The lychee aroma is very prominent at the beginning, blending with the fermentation wine scent, but there is no bitterness at all. As the coffee progresses, the lychee flavor gradually fades, and the wine aroma becomes more pronounced. In the aftertaste, a sweet chocolate note lingers, which is quite intriguing. Rest assured, the coffee after roasting contains no alcohol, so you can drive safely.