Finca Santa Marta Santa Mata Villa Coffee beans in Honduras

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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.