This is amazing from Honduras Farm. The unique taste of whisky starts from fragrance of even green bean, all the way during roasting and eventually in the cup. Quality of the beans have improved a lot, at least are using Supremo grade.
Cherry collected first go though a fully washed process with clean water without drying, then put into Sherry cask, to aged for 30-40 days. Temperature will be closely monitored, keeping in 15-20 C range. After aged, dry on raised bed.
The Sherry cask are used for aging whisky before, which bring the whisky aroma into the coffee beans while aging. While inside the barrel, the green coffee beans take in all the flavor that is left in the wooden barrels. This is where all the flavor characteristics are developed.