Introduction to the flavor of Honduran coffee beans with good grade cognition and good quality

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

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

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: 1,250-1,480 m

Farm Size: 59 hectares

Coffee growing area: 3--5 hectares

Annual Precipitation: 1,300 mm

Soil: Clay loam, sandy loam

Annual Production: 400 bags of green coffee beans 400 bags of green coffee beans

Certification: organic

Shade Trees: Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas

Natural Water Sources from the Santa Marta Farm

Coffee Characteristics: Coffee characteristics

Variety: Catuai

Processing System: washed drying in the sun

Flowering period: September-October

Harvest period: Handpicked from January through March

Appearance: 18 mesh

2006 Cup of Excellence, 1st Place (2006 COE Champion)

Top Jury Descriptions Comments: Cinnamon 60 seconds after explosion

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

Acid: Very fresh, clean, low acid, citrus, berry, mint, low complexity, smooth acidity,

balance, finish medium long, smooth and oily ester taste, finish very sweet, silky without impurities

Coffee Direct Scores and Overall Reviews

Date of cup test: March 5, 2011

Dry aroma: 9

Wet aroma: 8

Clean: 9

Brightness: 9

Taste: 7

Balance: 9

Complexity: 7

Sweetness: 9

Acid: 7

Aftermath: 8

Cup Score: 82

Overall comments: Honduras Finca Santa Marta Manor since 2006 won the first coffee competition, began to cooperate with foreign coffee buyers, coffee beans to maintain a very good quality, like coffee after grinding lively peanut nut aroma, and coffee after cooling jasmine tea, mild crisp delicious is Honduras less shortcomings of a good manor.

Honduras San Vincent treatment plant Ecuador El Pacas + IH90 varieties of smallholder washing

（Honduras San Vicente Edgardo Tinoco Pacas + IH90）

Location: Santa Barbara, Pena Blanca

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 now there are 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 roasts

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.

Peña Blanca, a town in the northern Santa Barbara region,

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

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

(3) remove the filter cup in two minutes.

Honduras is as diverse as other producing countries, and I can't cover them all in one way. The largest producing area is Santa Barbara Santa Barbara, and there are other producing areas such as Copan Koban, Ocotepeque Ocotepec, Lempira Lompilla, La Paz Baz, and El Paraiso Periso in the south, which are planted at an altitude of 1500 meters to 2000 meters above sea level. Mainly grow extremely high sea beans (SHG) generally speaking, the Honduran coffee we have recently tested has low acidity, high sweetness and obvious caramel flavor, which is an excellent choice for espresso beans.

Honduras Honduras

Population: 8250000

Although it is not described by HCAFE as a coffee growing area, many roasters label coffee from the Santa Barbara region of Honduras (Santa Barbara), and several coffee areas cross into Santa Barbara (a country's government ministry). Some would say that it needs its own description, but the more appropriate way seems to be to list the planting areas in accordance with official principles. There are also some excellent Pacas varieties from the Santa Barbara region, which are of good quality and have a unique and fruity flavor, which is definitely worth pursuing.

COPAN

The Copan producing area is located in the city of Copan in western Honduras, of which the most famous is the local Mayan site. The region is adjacent to Guatemala and regions like this remind me to attach importance to the actual origin of coffee rather than to producing countries. In fact, the division of countries is somewhat arbitrary, because it is difficult (unfortunately) for consumers to distinguish between coffee beans from Honduras or from Guatemala. Copan production area is located in the north of the Santa Barbara Coffee area.

Altitude: 1000-1500m

Harvest: November-March

Variety: bourbon, Caturra,Catuai

OPALACA

Opalaca producing areas are located in the southern part of Santa Barbara, as well as Intibuka and Intibuca and Lempira. Named after the Opalaca Mountains that stretch through the area.

Altitude: 1100-1500m

Harvest: November-February

Variety: bourbon, Catuai,Typica

Honduras-2006 C.O.E champion Manor Santa Mata Manor (Finca Santa Marta)

Madasano Manor-El Matazano, located between La Paz and Makala, owned by Francis Francisco Antonio Castillo David

Francis can reclaim coffee in 1995 and work with four families to plant and reprocess. The ferocious leaf embroidery disease in the past two years has reduced the yield by 50%, so we can only work harder to carry out disease control and stricter quality control.

This year, Mada Sano maintained an excellent tradition to win the Excellence Cup. Francis said that the level of beans participating in Honduras is so good that it is very difficult to enter the international evaluation stage and win. Thanks to the close cooperation of four family members, we can win the prize again.