Description of flavor and flavor of washed Kaduai coffee in Honduras-San Vicente Manor

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■ country: Honduras

■ Manor: Saint Vicente Manor

■ producing area: Pena Blance,Santa Barbara, West Honduras

■ treatment: washing

■ harvest time: arrive in March 2014

■ variety: Catuai

■ appearance: 17-18screen

In the past, Sweet House rarely introduced Honduran coffee because it was difficult to find really good coffee, mostly boutique beans with low scores or commercial grade coffee beans. Sometimes it is curious that world-class coffee can be found in neighboring countries of Honduras, such as Guatemala, El Salvador and Nicaragua, while Honduras is rare. I think the main reason is that Honduras does not have a good coffee infrastructure and a good way to handle the coffee after the coffee is harvested. Many farmers only partially treat the cherries after harvesting the coffee and sell it to the coffee factory before it is properly fermented or dried to the correct water content to 12%, so that mold is often produced. In addition, the processed raw coffee beans have not been properly stored, and the storage warehouse is too hot and humid, causing serious damage to the flavor of coffee beans. However, this situation has gradually improved. With the help of the United States Agency for International Development (USAID) and the promotion of education, coffee in Honduras has been slowly improving, and more and more high-quality coffee has been found on the market. Just like our protagonist today, St. Vicente Manor.

The dry and wet aroma is dominated by caramel and maltose syrup. In the light baking has a bright sweetness and a wonderful sense of tea, as creamy as smooth taste, bright honey sweetness will appear in the latter part, the acidity will be stronger. If baked to medium-deep baking, it will become much softer, sweetness is still obvious, soft chocolate and creamy taste, roasted nut flavor, pleasant and wonderful! This is definitely a high-quality Honduran coffee, don't miss it!

1206 Honduras score

■ recommended baking degree: shallow baking (city)-medium and deep baking (full city+)