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    Load image into Gallery viewer, Honduras Sherry Low - Temperature Fermentation Masaguara Coffee Bean
    Load image into Gallery viewer, Honduras Sherry Low - Temperature Fermentation Masaguara Coffee Bean
    Load image into Gallery viewer, Honduras Sherry Low - Temperature Fermentation Masaguara Coffee Bean
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    Honduras Sherry Low - Temperature Fermentation Masaguara Coffee Bean

    Honduras Sherry Low - Temperature Fermentation Masaguara Coffee Bean is an extraordinary single-origin masterpiece meticulously crafted for adventurous coffee lovers who cherish complex, liquor-infused aromatics and luxurious sweetness. Sourced from the premium high-altitude terroir of Masaguara, Honduras, these handpicked cherries undergo a highly specialized 30-to-40-day low-temperature fermentation inside authentic oak barrels previously used to age fine Sherry wine. Brought to a masterful City Roast (Medium), this process seamlessly fuses natural origin sweetness with heavy spirit notes to deliver a highly complex profile defined by smooth whisky, sweet honey, muskmelon, malt, and a rich, mellow, chocolaty finish.

    Who it’s for: Connoisseurs and sensory explorers who love full-bodied, complex coffees infused with rich, boozy aromatics and a rounded, velvety mouthfeel.

    Key Benefit: An innovative barrel-aged processing that imparts distinct sherry-whisky and sweet honey complexities without adding sharp acidity.

    How to use: Highly versatile, but performs beautifully when prepared as a manual pour-over (V60) or via Siphon to highlight its multi-layered aromatic structure.

    PRODUCT INFO
    ● In Stock
    • $168.00
    Shipping & Delivery
    Resting Your Coffee

    FAQ

    How long does delivery take within Hong Kong?
    Standard delivery by Hong Kong Post: Estimated delivery time: 3-5 working days* Speed delivery by S.F. Express: Estimated delivery time: 1-2 working days* *The time frames shown above will be extended for islands and remote areas.
    Who is this for?
    The Honduras Sherry Low-Temperature Fermentation Masaguara Coffee Bean is ideal for home baristas, manual brewers, and anyone looking to experience an avant-garde, liquor-flavored cup. It is a fantastic choice for those who favor low-acidity, thick-bodied, and sweet coffee experiences that mimic the complex warmth of fine spirits.
    Who is this NOT for?
    The Honduras Sherry Low-Temperature Fermentation Masaguara Coffee Bean is not recommended for drinkers who prefer traditional, light-bodied, high-acidity "citrusy" profiles or those looking for a subtle, tea-like light roast experience. If you strongly dislike oak, whisky, or boozy aromatic undertones in your morning brew, this single origin will likely be too intense for your palate.
    What makes the processing of the Honduras Masaguara Coffee Bean special?
    Freshly harvested coffee cherries are washed and then sealed inside authentic oak barrels that previously aged Sherry wine. They undergo an extended low-temperature anaerobic fermentation (15°C to 20°C) for 30 to 40 days. Afterward, the beans are slowly shade-dried, allowing them to thoroughly absorb the sweet, heavy whisky compounds left in the wood grain before being roasted to a City Roast (Medium) level.
    What are the Honduras Sherry Low-Temperature Fermentation Masaguara Coffee Bean price and packaging specifications?
    This premium, specialized single-origin selection is available at HK$168 per 100g package in whole bean format to preserve its intense aromatics. It comes in our eco-friendly, 100% recyclable bags made from low-density polyethylene (LDPE #4). The packaging features a built-in recyclable degassing valve and a resealable zipper, and it is printed with sustainable water-based inks that are highly resistant to heat, moisture, and abrasion while remaining low in volatile organic compounds (VOCs).

    Best For

    Pour Over . Moka Pot . Drip Coffee Machine . Siphon . French Press

    Tasting Note

    Whisky . Honey . Muskmelon . Malt . Chocolaty . Mellow

    How to Brew Honduras Sherry Fermentation Masaguara

    The Signature Pour-Over Recipe

    To perfectly accentuate the complex "whisky, honey, and muskmelon" bouquet, this medium city roast is best extracted using a manual filter setup with the following parameters:

    • Dose (In): 15 grams of freshly, medium-coarsely ground coffee
    • Water Temperature: 91°C to 93°C (ideal to elevate the sweet, volatile barrel aromatics without extracting bitterness)
    • Ratio: 1:15 (Yielding approx. 225g of liquid coffee)
    • Target Profile: Mellow, highly complex, and heavily aromatic, prioritizing a smooth, spirit-forward sweetness and a lingering malted chocolate finish.

    Versatile Brewing Options

    If you aren't using a manual filter cone, this exceptionally forgiving and distinct single origin performs beautifully across multiple precision styles:

    • Siphon: Heightens the expressive barrel notes, pushing the warm whisky aromatics and clean honeyed clarity to the absolute forefront.
    • Moka Pot: Yields a dense, heavy, stove-top concentrate that carries an incredibly intense boozy sweetness—perfect on its own or as a punchy espresso alternative.
    • French Press: Amplifies the natural coffee oils and rich body, highlighting the deep, velvety chocolaty characteristics of the bean.
    • Drip Coffee Machine: Excellent for an effortless, incredibly unique, and comforting morning mug.

    Pro-Tips for Best Flavor

    • Let it Rest: Barrel-aged and low-temperature fermented beans need time to fully settle and balance. Allow your whole beans to rest in the sealed bag for 7 to 14 days from the roast date before brewing to guarantee a flawless extraction.
    • Storage: Keep your precious beans inside their original packaging using the integrated resealable zipper. Store the bag in a cool, dark pantry—never the refrigerator—to safeguard the fragile barrel-aged oils from flavor-destroying moisture and condensation.

    About The Beans

    Freshly harvested coffee cherries are washed and then fermented in whiskey oak barrels that have aged sherry at low temperatures (15-20°C) for 30-40 days. After fermentation, the beans are shade-dried, allowing them to absorb the whiskey flavors and creating a unique blend of coffee and whiskey notes.
    Honduras Masaguara
    Sherry Low-Temperature Fermentation
    City Roast (Medium)

    Environmental Support

    Our eco-friendly coffee bags are made from 100% recyclable low-density polyethylene (LDPE), a safe and lightweight material. These flexible and durable bags use less energy in production and include recyclable degassing valves and resealable zippers to keep coffee fresh. Printed with water-based inks, our bags are abrasion, water, and heat resistant, low in volatile organic compounds (VOCs), and compostable, ensuring easy recycling.
    Explore our sustainable vision, check out GREEN COLOUR BROWN

    Care & Storage Instructions

    To keep your coffee beans tasting at their peak flavor, shield them from air, moisture, heat, and light.

    1. Use the Original Bag
    The packaging is already designed for optimal preservation. It features a resealable zipper and a recyclable degassing valve that lets carbon dioxide escape without letting oxygen in. Squeeze out excess air and zip it tightly after each use.

    2. Store in a Cool, Dark Place
    Place the bag in a kitchen pantry or cupboard. Keep it away from heat sources like ovens, microwaves, or sunny windows. Additionally, avoid storing it near strong spices, as coffee beans easily absorb surrounding odors.

    3. Avoid the Refrigerator
    Never store your daily coffee in the fridge. The temperature fluctuations from opening and closing the door create internal condensation, which ruins the essential oils and stales the beans rapidly.

    Tip: If you bought whole beans, let them "rest" in the sealed bag for 7 to 14 days from the roast date before brewing. This allows the beans to de-gas, ensuring a smoother extraction for your espresso.

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