Honduras San Vincent Processing Plant Single Bean Coffee Bean Flavor Description Characteristics Growing Information

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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 there are now 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

3 million bags of coffee harvested each year 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 roasting

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.

It's northwest of Lake Yojoa, which has developed into Honduras over the last few years.

Famous coffee producing area. And this area is from a famous agronomist Mr. Angel Arturo Paz,

He owns a post-processing facility at San Vicente, west of Lake Yojoa.

Pe? in the northern Santa Barbara region a Blanca town,

He has been a long-time winner of the Honduras COE (Cup of Excellence). St. Vincent's treatment plant

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

Each location has at least 35 families and one school).

Although it is often difficult to isolate these smallholder output batches because of their small numbers,

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

San Vicente is a family-run treatment plant known locally.

Through projects to help farmers upgrade planting techniques and improve production equipment, efforts have been made to

The Group is closely connected with producers and strictly controls each batch of products by coffee cup test.

This lot St. Vincent's treatment plant tropical rain forest certification SHG is the treatment plant acquired around the area

Coffee smallholders combine production and marketing because each coffee smallholder grows an average of

1--2 hectares, kilos of green coffee beans produced are not sold individually, can only be combined

Marketing in batches together is a bit like a production cooperative or coffee production team.

This batch of Edgardo Tinoco from San Vicente, Ecuador

Nearby small villages Edgardo Tinoco, small coffee farmers aggregate, general smallholder acreage

Small, can not handle raw beans sold separately, can only be sold to the processing plant concentrated quantity sold together.

Flavor characteristics: almond, cedar, dark chocolate, dark fruit, plum caramel, thick palate.

Rainforest Certification

Manor

Finca La Lesquinada

producing areas

Aldea Cerro Negro Copan, Honduras

altitude

1650m

approach

sun-drying

roasting degree

medium roast

World Cup Champion Flavor Description

Hazelnut, pine, apricot

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Brewing method

Recommended water temperature 88-92℃ water, grinding scale 4 (Tiamo 700s HG0421), 20 grams of powder

(1) 50 grams of water for 30 seconds

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

(3) Remove the filter cup at 2 minutes to complete

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, where the most famous 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 altitude: 1250-1480 m

Farm Size farm size: 59 Hectares 59 ha

Coffee growing area Coffee planting area: 3 Murray 5 Hectares ha

Annual Precipitation annual rainfall: 1300 haomi mm

Soil soil: Clay loam, sandy loam clay, sandy soil

Annual Production annual output: 400 bags of green coffee beans 400 bags of raw beans

Certification Certification: organic Organic

Shade Trees shade tree species: Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas melon horse, maple tree, oak, cedar, plantain

Water Source Water Source: natural Water Source of Natural Water Sources from the Santa Marta Farm Farm

Coffee Characteristics: coffee characteristics

Variety variety: Catuai Kaduai

Processing System treatment: Washed washing drying on the sun table

Flowering period flowering period: September-October September to October

Harvest period harvest time: Handpicked from January through March is harvested manually from January to March.

Appearance appearance: 18 eyes

Awards won the award: 2006 Cup of Excellence, 1st place (2006 COE champion)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

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

Acidity: very fresh, clean, low acidity, citrus, berries, mint, low complexity, smooth sour taste

Complex complexity and other other: good balance, medium-long finish, smooth oil ester taste, the finish is very sweet, smooth and silky without impurities

Cup test score and overall review of direct coffee

Cup test date: 2011.03.05

Dry aroma: 9

Wet aroma: 8

Clean: 9

Brightness: 9

Taste: 7

Balance: 9

Complexity: 7

Sweetness: 9

Acid quality: 7

Yu Yun: 8

Cup test score: 82

Overall comment: Finca Santa Marta Santa Marta Manor in Honduras has been working with foreign coffee buyers since it won the first place in the coffee contest in 2006. Coffee beans can maintain excellent quality, like the lively peanut aroma of coffee after grinding, and the tea feel of jasmine tea after coffee is cold. Mild, crisp and delicious is a good manor in Honduras with few shortcomings.