Introduction to the cultivation of El Retono Coffee in Comayagua small Tree Manor in Gongmayagua producing area of Honduras

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El Reto ñ o, a small tree manor in Honduras, belongs to San Sebastian, a Comayagua Sebastian town in Gongma Yagua producing area, with an elevation of 1780 meters. The main variety of coffee is Kaduai Catuai. Suyapa Suyapa Leticia Argueta Suazo, the owner of the manor, believes that although Kaduai is vulnerable to diseases and insect pests, as long as you pay twice the effort to take care of it, you can get high-quality coffee. Of course, the high altitude where the manor is located also helps a lot!

Mr. Jose Jos é Luis Suazo Rodriguez's mother gave the small tree estate to the young couple a few years ago. Because of the birth of her son Luis, she named the small tree estate El Retono;. After these years of efforts, she has also bought a few new small coffee plantations, increasing coffee production. Suyapa has received a lot of technical assistance from IHCAFE, the Honduran Coffee Agency, and she has learned to use soil analysis to determine which fertilizers to use during the season to help coffee trees get proper nutrients and resist diseases and insect pests; she hopes to continue to improve her planting techniques and wet treatment plant milling station treatment technology, so that small tree estate El Retono can continue to produce boutique coffee and gain a foothold in the international market.

Suyapa took part in the Zhuoyue Cup CoE competition for the first time in 2015, that is, he won the 13th place with black honey treatment. Also introduced a small number of diners.

The imported batches of sun treatment Natural Process, shallow baked dry aromas of white wine, vanilla, cashew nuts, but also some carambola, litchi, wet aroma has obvious acidity, interesting carambola, guava sweet and sour with honey sweet! The taste is rich, silky and smooth, with sweet and sour spirits, guava, carambola, vanilla, slightly cocoa, lemongrass, honey jujube, white grapes and sweet peaches in cooler conditions. the deep-baked caramel honey is sweet and full, the deep dark chocolate is sweet and sweet with dried fruit, the taste is thick and smooth, and the longan sweetness lasts with cedar aromas.