Honduras-Sherry

A Honduras coffee processed through a unique Sherry barrel fermentation method. Freshly picked coffee cherries are washed, then placed in whisky oak barrels previously used for Sherry maturation and fermented at low temperature (15–20°C) for 30–40 days, before being dried in the shade. The Sherry barrels originate from the Sherry wine tradition of the Jerez region of southern Spain, lending distinctive characteristics to the final cup.