Introduction to the treatment method of planting and Development History of single-product Bean Flavor in Honduras Manor

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Honduras Honduras

Population: 8,250,000

Although it is not described by HCAFE as a coffee-growing region, many roaster-labeled coffees come from within the Santa Barbara region of Honduras, and several coffee regions cross into Santa Barbara (a state government utility). Some would argue that it needs its own description, but it seems more appropriate to list cultivation areas according to official principles. There are also some excellent Pacas batches from Santa Barbara, in good condition, with a unique and fruity flavor that is definitely worth pursuing.

COPAN

Copan is located in Copan City in western Honduras, the most famous of which is the local Maya site. Areas like this one, which borders Guatemala, remind me of the actual origin of coffee, not the country of production. The practical country classification is somewhat arbitrary, since consumers have difficulty (unfortunately) distinguishing between coffee beans from Honduras and those from Guatemala. Copan is located north of Santa Barbara Coffee.

Altitude: 1,000- 1,500 m

Harvest: November-March

Breeds: Bourbon, Caturra, Catuai

OPALACA

Opalaca is located in the southern part of Santa Barbara, as well as Intibuca and Lempira. It is named after the Opalaca Mountains that run through the area.

Altitude: 1,100- 1,500 m

Harvest: November-February

Breeds: Bourbon, Catuai, Typica

Honduras-2006 C.O.E Champion Manor Finca Santa Marta

El Matazano, located between La Paz and Makala, owned by Francisco Antonio Castillo David

Frances could cultivate coffee in 1995 and work with four families on planting and post-treatment issues. In the past two years, the severe leaf rust disease has reduced production by 50%. We have to work harder to prevent disease and control quality.

This year Madasano maintained the tradition of excellence and won the Cup of Excellence. Francis said that Honduras 'bean level was very good. It was difficult to enter the international judging stage and win. Thanks to the close cooperation of 4 family members, we finally won the prize again!

Osher is bidding for the same batch of beans, only 15 bags, we can promise francis, as long as the same level, we are willing to purchase for a long time!

Basic information:

Estate: El Matazano

Owner: Francisco Antonio Castillo David

Estate area: 3 hectares

Cultivated varieties: Catai, Catuai

Altitude: 1500-1600 m

Production areas: El Matazano, Tutule, La Paz, Honduras

Annual output: 80 bags

Harvest Date: April 2015

Treatment method: washing method. Sunlight in the rear section

Label of this batch: Osher Direct Relationship Coffee

Quantity: 15 bags

Cup flavor:

Honey, caramel sweet, sour bright sweet, blackcurrant, grapefruit, vanilla plant, chocolate, pitted fruit

Honduras has always been ranked among the top few in the fine coffee market, but Honduras has the advantages of natural environment, soil quality, altitude and climatic conditions. Neighboring Guatemala, El Salvador and Nicaragua also have advanced coffee production. Honduras lacks infrastructure and has a low reputation in the consumer market. Hongguo is known for commercial beans, not fine beans. Even if the quality is good, there is no way to sell them at a good price. Many beans from Coban District and Santa Barbara producing areas are mixed into Guatemala beans, and they are sold at the price of Guatemala beans. For a long time, they have not realized their potential for planting fine coffee beans. The main problem is that coffee cherries are only slightly processed. When still wet, it is sold to the processing plant, which often causes the coffee cherries to be moldy and damaged before they are officially dried to a moisture content of only 12%. Such cherries pass through the drying process and become improperly dried defective beans. Since there is no price return for good quality, coffee farmers, processors and exporters have no incentive or incentive to increase the cost of exploiting coffee growing potential, so that honduran coffee beans end up as recognized mild blends rather than beans from a single origin or unique farm-a vicious circle.

But now, with the help of USAID and Fintrac and several cooperatives such as La Central, they are trying to promote and educate farmers in Honduras to produce good coffee, and then properly process the final coffee flavor to the extreme. With Fair Trade funding to build processing equipment and increase the expertise of coffee farmers, Honduran coffee has gradually bottomed out and become the emerging Central American coffee in the past one or two years.

Honduras, like other producing countries, is very diverse. I can't cover all of them in one word. The largest producing area is Santa Barbara Santa Barbara. There are also other producing areas such as Copan Coban, Ocotepeque, Lempira Lempira, La Paz Baz and El Paraiso in the south. The planting height is 1500 meters- 2000 meters above sea level. Grown primarily with Very High Altitude Beans (SHG) roughly the Honduran coffee we recently tested has a low acidity and high sweetness with a distinct caramel flavor, making it an excellent choice for espresso formula beans.

Finca Santa Marta Estate, introduced to the Ocotepeque region in 2011, is the winner of the 2006 C.O. E Coffee Competition and is the top coffee producing farm in Honduras.

Property Characteristics: Farms

Farm Name: Finca Santa Marta

City: Teggalpita, Yoro

Region: Ocotepeque

Country: Honduras

Altitude: 1,250-1,480 m

Farm Size: 59 hectares

Coffee growing area: 3--5 hectares

Annual Precipitation: 1,300 mm

Soil: Clay loam, sandy loam

Annual Production: 400 bags of green coffee beans 400 bags of green coffee beans

Certification: organic

Shade Trees: Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas

Natural Water Sources from the Santa Marta Farm

Coffee Characteristics: Coffee characteristics

Variety: Catuai

Processing System: washed drying in the sun

Flowering period: September-October

Harvest period: Handpicked from January through March

Appearance: 18 mesh

2006 Cup of Excellence, 1st Place (2006 COE winner)

Top Jury Descriptions Comments: Cinnamon 60 seconds after explosion

aroma/flavor: peanut, nut, almond, licorice, hazelnut, jasmine, carambola, kumquat, honey, sugar cane, brown sugar, maltose, frankincense,

Acid: Very fresh, clean, low acid, citrus, berry, mint, low complexity, smooth acidity,

balance, finish medium long, smooth and oily ester taste, finish very sweet, silky without impurities

Coffee Direct Scores and Overall Reviews

Date of cup test: March 5, 2011

Dry aroma: 9

Wet aroma: 8

Clean: 9

Brightness: 9

Taste: 7

Balance: 9

Complexity: 7

Sweetness: 9

Acid: 7

Aftermath: 8

Cup Score: 82

Overall comments: Honduras Finca Santa Marta Manor since 2006 won the first coffee competition, began to cooperate with foreign coffee buyers, coffee beans to maintain a very good quality, like coffee after grinding lively peanut nut aroma, and coffee after cooling jasmine tea, mild crisp delicious is Honduras less shortcomings of a good manor.

Honduras San Vincent treatment plant Ecuador El Salvador smallholder Pacas + IH90 varieties washed

（Honduras San Vicente Edgardo Tinoco Pacas + IH90）

Location: Pena Blanca, Santa Barbara

Treatment plant: Beneficio San Vicente

Variety: Pacas + IH90 (one of the new varieties developed by the Honduran Coffee Association)

Grade: SHG

Altitude: 1,300 to 1,500 meters

Certification: N/A

Flavor Features: Almond, Cedar, Dark Chocolate, Dark Fruit,

Plum caramel, thick texture.

Introduction:

Coffee cultivation began in Honduras in 1804, and now there are 280,000 hectares of coffee plantations,

Most of them are coffee farmers, and their coffee plantation area is mostly less than 3.5 hectares.

Coffee farmers account for 60% of coffee production in hong kong. Coffee production in Honduras in 2011

Surpassing Guatemala, it became the second largest exporter of washed arabica beans in the world in 2012.

After Brazil. It is now the seventh largest producer in the world. Coffee farming is not like banana plantations.

Owned by two American oligarchs, Honduran coffee farmers are 92 percent small individuals.

Coffee is associated with 12.5 percent of the population of eight million workers, so coffee is the most common coffee in Honduras.

It is a very important crop. In the coffee garden, coffee farmers harvest red fruits, wash them, ferment them, and add

According to the market demand, different taste needs of consumers are met by grading. Honduras

Three million bags of coffee are harvested every year to provide good quality coffee with unique coffee flavors

The quantity is large and the quality is excellent. Now it has become the largest producer in Central America and the top ten in the world.

Coffee exporting countries. The coffee industry in Honduras involves hundreds of thousands of families and livelihoods across the country.

It provides one million jobs for Honduras 'economically important agriculture.

Honduras coffee relatively large production areas, throughout the western and southern production areas have Copan, Opalaca

Montecillos, Comayagua, Agalta, El Paraico and other six major production areas

The average planting height is more than meters above sea level. Coffee is 100 percent.

Arabica species, 69% HG, 12% SHG, 19% CS. Mainly coffee growers.

Varieties include Typica, Bourbon, Caturra, Villa Sarchi and Lempira.

Honduran coffee has always maintained high quality and its prices are among the most competitive in Central America.

Small, round, slightly pale green coffee, belongs to mild fruit acid, taste full slightly sweet,

Suitable as a blend or single-serve coffee, suitable for medium to deep roasts

It is mainly exported to USA, Germany and Japan. Honduras is already the first largest country in Central America.

Coffee producing countries, production has been increasing in recent years, in 2012 due to international coffee prices good,

Coffee production for the year exceeded 5 million bags in 2010, with a significant increase in production volume and continuous improvement in quality.

The Santa Barbara region is located in the west of Honduras.

Is in the northwest of Lake Yojoa, an area that has developed into Honduras in the past few years.

Famous coffee producing area. At the same time, this area comes from a famous agronomist Mr. Angel Arturo Paz

He owns a post-processing plant, St. Vincent's treatment Plant (San Vicente), in the western Yojoa Lake.

The small town of Pe ñ a Blanca in the northern Santa Barbara province (Santa Barbara)

He has always been the winner of the COE (Cup of Excellence) Cup in Honduras. St. Vincent treatment plant

Acquire the surrounding towns of El Cielito, Las Flores and El Cedral (these

Each place has at least 35 families and one school) coffee cherries produced by small coffee farmers.

Although the number is so small that it is usually difficult to separate these small farmers' output batches.

But the coffee produced in these regions has always been amazing with high sweetness and fruity.

St. Vincent (San Vicente) is a family-run processing plant that is well known locally.

As a result of assisting farmers to upgrade their planting technology and improve production equipment through projects, they are committed to investing in

The close contact of the producer, and take the coffee cup test as each batch of products strictly guarded.

This batch of St. Vincent treatment Plant Tropical Rainforest Certification SHG is a processing plant to acquire the surrounding area.

Small coffee farmers combine production and marketing, because the average planting area of each small coffee farmer is only

1Mel 2 hectares, the kilograms of raw beans for coffee production can not be sold independently, but can only be combined.

The whole batch of marketing together is a bit like a co-operative or a coffee production and marketing shift.

This batch of Saint Vincent (San Vicente) Ecuador's small farmers (Edgardo Tinoco) are produced from

Edgardo Tinoco, a small village nearby, a collection of small coffee farmers, the planting area of general small farmers

Very small, can not handle the sale of raw beans alone, can only be sold to the processing plant concentrated quantity to sell together.

Flavor features: almonds, cedar, dark chocolate, dark fruit, plum caramel, thick taste.

Rainforest Certification Rainforest Certification

Manor

Finca La Lesquinada

Producing area

Aldea Cerro Negro Copan, Honduras

Altitude

1650m

Treatment method

Solarization method

Baking degree

Medium baking

Flavor description of the winner of the World Cup

Hazelnut, pine, apricot

Triple invoice

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Cooking method

Recommended water temperature 88-92 ℃ water, grinding scale 4 (bean mill Tiamo 700s HG0421), 20g powder

(1) pre-soak 50 grams of water for 30 seconds

(2) inject water until the total amount is 300 grams, soak for 1 minute and 20 seconds and then drop.

(3) remove the filter cup in two minutes.