A brief History of Coffee in Honduras: an introduction to altitude grading system and Coffee characteristics

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Honduras is one of the most distinctive and colorful in style.

Although the coffee industry develops relatively late, it has a great momentum.

Not only high yield, high sweetness, but also the characteristics of fruity and low acidity, but also nurtured a number of loyal.

Like Tim, the Norwegian coffee master. Tim Wendelboe is a loyal supporter of Honduran coffee.

What kind of coffee entered the highly competitive boutique market so quickly?

What are the distinctive features that make it quickly find its own position in the international community?

Today, let's talk about the charismatic newcomer-Honduran Coffee.

A brief history of coffee in Honduras:

The coffee industry in Honduras has developed quite late, far less than most of the neighboring countries in Central America.

In 1970, the government created the official body Instituto Hondure ñ o del Cafe (IHCAFE).

Committed to improving the quality of coffee, and in the six producing areas identified by the agency

Set up coffee laboratories to assist coffee producers.

Coffee production increased greatly after 2001, until 2011, coffee production reached nearly 6 million bags.

The number exceeds that of Costa Rica and Guatemala combined, with about 110000 households engaged in coffee production.

Since 2012, production has fallen sharply due to leaf rust (Roya).

Leaf rust (Roya) is a fungus of coffee camel rust (Hemileia Vastatrix).

So that the leaves are not enough for self-photosynthesis and fall, eventually killing the whole tree.

The warming of climate change has worsened leaf rust and extremely high rainfall.

It is a big problem that Hongguo is facing today that it is not easy to dry and preserve coffee.

Honduran Coffee Mini File:

The main varieties are Arabica, including Kaddura, Kaduai, Pacas and Tibica.

The main method of treatment is washing. Is the fifth largest coffee producer in the world.

And is about to be promoted to the fourth largest coffee producer in the world!

The global market share is about 3%.

Altitude rating in Honduras:

Strictly High Grown (SHG): over 1200 meters.

High Grown (HG): over 1000 meters.

Central Standard (CS): planted more than 600m above sea level.

Honduran coffee features:

There are three main producing areas in Honduras, which produce more than half of the country's total coffee.

Montesius (Montecillos): the highest elevation manor in Hongguo, the coffee is bright and rich, with citrus aromas.

Copan province (Copan): Copan beans all chocolate flavor, mellow taste, and high sweetness.

Agalta: coffee beans in this area have tropical fruit aromas, sweet taste, balanced acidity and chocolate flavors.

Generally speaking, Hongguo's coffee is gorgeous and fruity, and tastes like fruit juice, sometimes with the aroma of nuts and taffy.