History, culture, stories and allusions of Saint boutique beans in the Coffee Manor of Honduras

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History, culture, stories and allusions of Saint boutique beans in the Coffee Manor of Honduras

Basic information:

Manor: Madasano Manor-El Matazano

Landowner: Francis Anthony (Francisco Antonio Castillo David)

Manor area: 3 hectares

Cultivated varieties: Cartaiyi, Catuai

Altitude: 1500-1600 m

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

Annual output: 80 bags

Harvest time: April 2015

Treatment method: washing method. The latter part of the sun shed frame insolation.

This batch is marked: Osher is directly related to coffee

Quantity: 15 bags

The cup tests the flavor:

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

Factory name: Qianjie Cafe address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, manufacturer contact: 020-38364473 ingredients Table: own baking shelf life: 30 net content: 227g packaging: bulk taste: mellow coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Honduran coffee types: other roasting degree: moderate roasting

Honduras San Juancito Lot#1

Country: Honduras

Producing area: San Juan Theodore

Altitude: 1450-1550 m

Treatment: washing

Because Honduras is located in the tropics, the temperature change in San Juan Theodore is small throughout the year. Therefore, the so-called winter is actually the rainy season, while the so-called summer is actually the dry season. In the tropics, altitude has a greater effect on temperature than the duration of precipitation in a year. San Juan Seto is located more than 1239 meters above sea level, making the temperature slightly cooler all the year round. In summer (March-June), the maximum temperature is usually about 26C, while the average minimum temperature is about 18C. The highest average temperature in winter is 20 ℃ and the lowest is about 14 ℃.

The modern economy of San Juan Seto is largely dependent on agriculture, most of which is small-scale coffee production, and its climate and altitude are very conducive to the production of high-quality coffee beans. COMISAJUL, a partnership of hundreds of small coffee growers in central Honduras, is located in San Juan Theto. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juan Heido region, where coffee is grown in mountains 1450-1550 meters above sea level and shaded by bananas, avocados, papayas and other fruit trees. Coffee farmers pick ripe fruits by hand during the harvest season, wash them and then dry them in the sun. The fermented water with coffee peel and pulp produced by water washing is collected and used as fertilizer for coffee trees. This batch of coffee tastes very clean, high sweetness, very soft acidity, with the flavor of milk chocolate.

Variety: bourbon

Handlers: COMISAJUL Cooperation Organization

San Juan Ciudo is a small village in central Honduras, 40 kilometers northeast of Tegucigalpa, the capital of Honduras. The town is under the jurisdiction of Francisco Morz á n, in addition, the jurisdiction of Francisco Morz á n includes Nuevo Rosario, Guacamaya and Plan Grande, with a total population of about 1400.

Although San Juan Theodore is historically famous for its mineral deposits, it is now highlighted by its location in the buffer zone of La Tigra National Park, a rainforest ecosystem and the first national park in Honduras. The park acts as a huge reservoir, providing domestic water for 500000 residents of the capital.

Flavor: clean, baked nuts, milk chocolate

In Honduras, coffee-producing areas are divided into six major areas, spread to the west and south, namely Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), with an average planting height of more than 1100 meters above sea level. Coffee varieties are Arabica, 69% are HG "High and low Coffee", 12% are SHG "Special Highland Coffee" and 19% are CS. There are mainly Typic, Bourbon, Caturra, Villa Sarch and Lempira.

Bourbon coffee (French: Caf é Bourbon) is a kind of coffee produced by growing coffee trees in bourbon cultivation of Arabica coffee. Bourbon coffee was originally grown in Reunion, which was also known as bourbon Island (. Le Bourbon) before 1789. Later occupied by France to connect with the African continent and Latin America, it is now one of the two most popular producers of Arabica coffee in the world. Bourbon coffee is usually produced between 3500 and 6500 feet above sea level.

Hand-washed Honduras. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

In 2011, Direct Coffee was introduced to Finca Santa Marta Santa Mata Manor in Ocotepeque Ocotepec, the winner of the 2006 C.O.E Coffee Competition and the top coffee farm in Honduras.

Property Characteristics: farm characteristics

Farm name: Finca Santa Marta Santa Mata

City City: Tegucigalpita, Yoro

Region producing area: Ocotepeque Ocotepec

Country countries: Honduras 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.

Washing of Pacas + IH90 varieties in Saint Vincent treatment Plant, Honduras

(Honduras San Vicente Edgardo Tinoco Pacas + IH90)

Producing area: Pena Blanca town, Santa Barbara (Santa Barbara)

Processing plant: St. Vincent treatment plant (Beneficio San Vicente)

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

Grade: SHG

Altitude: 1300 to 1500 m

Certification: NCMA

Flavor features: almonds, cedar, dark chocolate, dark fruit,

Plum caramel, thick taste.

Introduction:

Coffee was grown in Honduras in 1804 and now has 280000 hectares of coffee plantations.

All of them are mainly small coffee farmers, and the planting area of their coffee plantations is mostly less than 3.5 hectares.

Coffee farmers account for 60% of Hongguo's coffee production. Coffee production in Honduras in 2011

Surpassed Guatemala and became the second largest exporter of washed Arabica beans in the world in 2012.

Second only to Brazil. It now ranks seventh in global production. Coffee cultivation is not like a banana garden.

Owned by two large American consortia and oligarchs, 92% of Honduran coffee farmers are small individuals.

Coffee-related workers account for 12.5% of the total population of 8 million, so coffee is in Honduras.

Is a very important crop. In the coffee garden, coffee farmers harvest red fruit, wash it, ferment it and add it.

To grade according to the needs of the market to meet the needs of different tastes of consumers. Honduras

3 million bags of coffee are harvested every year to provide good quality coffee and unique coffee flavor.

With a large quantity and excellent quality, it has become the largest producer in Central America and one of the top ten in the world.

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

Provide one million jobs for important economic agriculture in Honduras.

Large coffee producing areas in Honduras, including Copan and Opalaca in western and southern areas.

, Montecillos, Comayagua, Agalta, El Paraico, etc.

The average planting height is above sea level. The variety of coffee is 100%

Arabica species, 69% belong to HG class, 12% are SHG,19% and CS. Mainly grow coffee

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

Honduran coffee has always been of high quality, and its price is the most competitive in Central American countries.

Small, round, slightly bluish-green coffee, mild sour, full and slightly sweet

Suitable for both mixed coffee and single coffee, suitable for medium to deep roasting

Mainly exported to the United States, Germany and Japan. Honduras is already the first largest in Central America.

Coffee producing countries, whose output has been increasing in recent years, due to high international coffee prices in 2012.

The output of coffee in this year exceeded 5 million bags in 2010, with a great increase in production and continuous improvement in quality.

The largest coffee province in Honduras is the The Santa Barbara region, which is located in western 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 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 San Vicente Ecuadoreans is produced by Edgardo Tinoco, a small farmer.

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

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 developing coffee growing potential, so 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.

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, 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 Buzz, 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.

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!