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Honduras  Finca Mocha Lychee Lan

Honduras Mocha Estate Lychee Orchid

Country: Honduras

Origin: Masaguara

Estate: Mocha Estate

Elevation: 1500-1700m

Variety: Caturra, Catuai

Processing Method: Premium Washed + Brandy Barrel Fermentation

Honduras

Honduras has made many improvements and advancements in processing technology and transportation capacity, achieving significant development in the coffee market over the past 20 years. In the coffee farms, due to the mountainous planting locations, coffee cherries are handpicked and carefully processed to produce higher-quality beans. Honduras harvests three million bags of coffee annually, offering a large quantity of high-quality coffee, and has now become one of the world’s top ten coffee exporting countries.

Honduras has six main coffee-growing regions: Copán, El Paraíso, Comayagua, Opalaca, Montecillos, and Agalta. The average planting elevation is 1000-1600m, with major planted varieties including Bourbon, Caturra, Typica, Catuai, and Pacas.

Honduran coffee beans are relatively large in size, uniform, and have a consistent, glossy color. For easier harvesting, farmers prune the coffee trees to a height of no more than 150 cm. If the trees grow too tall, ladders are required for picking, which is time-consuming and may damage the branches. Since each coffee cherry ripens at different times, maintaining bean quality requires manual picking, followed by selecting only the ripe red cherries. Even on the same branch, it often takes several weeks to complete the entire harvest.

Caturra exhibits pronounced acidity and brightness when lightly roasted. With proper processing, its sweetness can be quite outstanding, but its body is relatively lower compared to Bourbon, and the cleanliness of the taste is somewhat lacking. Typically, Caturra produces red berries, but in very rare regions, yellow Caturra exists—for example, Hawaii grows a very small amount of yellow Caturra.

For this premium washed, brandy barrel-fermented Lychee Orchid, freshly picked coffee cherries are first premium washed, then placed in brandy oak barrels for low-temperature fermentation for 30-40 days (at around 15-20°C), allowing the green coffee beans to absorb the flavors of the barrels, before being shade-dried.

The beans processed through brandy barrel fermentation yield a soft sweetness of lychee and honey, while also integrating the brandy’s vinous aroma and oak barrel scents.