Price of Honduran Highland Coffee selected batches of coffee beans by Honduran alpine coffee farmers

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Small farmers' micro-batches of coffee with low quantity and fine quality

The coffee industry in Honduras developed very early. More than a decade ago, it was only the positioning of non-characteristic commercial formula beans, dumping the market at a large number of low prices. In fact, Honduras has a good coffee growing environment, microclimate, altitude, soil, abundant rainfall and clear dry and rainy season, as well as diligent farmers.

It is only the drying process and logistics transportation problems that have been criticized for a long time, which affect the quality of coffee. In recent years, from the government's awareness of the boutique coffee market, it has gradually become depressed, driving the Hongguo coffee industry to appeal for high-quality coffee to improve the income of farmers. With the baptism of the international excellence cup competition platform, Hongguo coffee farmers have also begun to actively improve, gradually reversing the stereotype of Hongguo coffee by buyers everywhere with good quality. Honduras is currently the largest coffee producer in Central America. In the past, one of the main reasons for the boredom of Honduran coffee was the drying process, where abundant and variable rainfall in the mountains made it impossible for raw beans to dry completely in the final stage of post-processing. So most of the processing plants will combine mechanical rapid drying, in addition to adverse preservation, coffee flavor will also be lost. This batch of coffee is treated with water washing and fermentation, and then soaked in clean water for 12-18 hours, which can remove mucus more thoroughly and make the coffee cleaner.

Qianjie Coffee suggests the roasting method of Honduran Coffee

Honduras is a hard bean, medium water raw beans, and the size of the beans is relatively uniform, we have a general range, to develop the mellow flavor of Honduras, hard beans need to be baked to more than medium, determine the approximate range, we designed a medium, medium depth, second burst curve.

Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Roaster: Yangjia 800N, input 550g raw beans

Bake the curve:

The temperature of the furnace is 200 degrees Celsius, the fire power is 170C after opening the throttle for 1 minute, the throttle is unchanged, baking to 545 ", the temperature is 151.7 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140C, and the throttle is changed to 4.

In the 9th'00 minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 23 ", turn the firepower down to 80 degrees, and the throttle is fully open (adjust the firepower very carefully, not so small as to be free of bursting sound), and put the pot at 202 degrees.

The sweetness is very good, especially the caramel sweetness is very obvious, and the full body formed by thick touch and rich greasy feeling is very delightful!

Palate: cream, baked nuts, milk chocolate

36 aromas of coffee: malt, honey, caramel, walnut, tree

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