Honduras-introduction to the flavor and taste of Santa Mata Manor, the COE Champion Manor in 2006

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Honduras-2006 COE champion Manor Santa Mata Manor (Finca Santa Marta)

Honduras has always been among the top few in the boutique coffee market, but Honduras has the advantages of natural environment, such as excellent soil quality, altitude and climatic conditions. Nearby Guatemala, El Salvador and Nicaragua also have advanced coffee production. What Honduras lacks is infrastructure and its reputation in the consumer market is not good enough. Honduras is better known for its commercial beans rather than boutique beans. No matter how good the quality is, there is no way to sell them at a good price. Many beans from Koban and Santa Barbara are mixed into Guatemala beans by fish eyes. Moreover, they are sold at the price of Guatemala beans, and they have not been aware of their own potential for high-quality coffee beans for a long time. The main problem is that coffee cherries are only slightly processed. It is sold to the processing plant when it is still wet, which often causes coffee cherries to become moldy and damaged before they are officially dried until the moisture content is only 12%. Such cherries become defective beans after drying. Since there is no relative price return for good quality, coffee farmers, processors and exporters have no incentive or incentive to increase costs to develop the potential for coffee cultivation, so that the end of Honduran coffee beans has become recognized as a mild mixed bean. rather than beans from a single origin or unique farm, this is a vicious circle.

But now it's different, with the help of USAID and Fintrac and several cooperatives like La Central, they try their best to promote and educate Macro bean farmers to produce good coffee, and then properly handle it to maximize the flavor of the final coffee. In addition, the Fair Trade Association (Fair Trade) funded the construction of processing equipment and increased the expertise of coffee farmers to gradually bring Honduran coffee out of the trough. It has become a burgeoning Central American coffee in the past year or two.

Honduras, like other producing countries, is so diverse that I can't cover it 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 elevations of 1500 to 2000 meters. 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.

The Finca Santa Marta Santa Mata Manor in the Ocotepeque Ocotepec region is the winner of the 2006 COE Coffee Competition and the top coffee farm in Honduras.

Property Characteristics: farm characteristics

Farm name: Finca Santa Marta Santa Mata

City City: Tegucigalpita, Yoro

Region producing area: Ocotepeque Ocotepec

Country countries: Honduras Honduras

Altitude altitude: 1250-1480 m

Farm Size farm size: 59 Hectares 59 ha

Coffee growing area Coffee planting area: 3-5 Hectares ha

Annual Precipitation annual rainfall: 1300 haomi mm

Soil soil: Clay loam, sandy loam clay, sandy soil

Annual Production annual output: 400 bags of green coffee beans 400 bags of raw beans

Certification Certification: organic Organic

Shade Trees shade tree species: Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas melon horse, maple tree, oak, cedar, plantain

Water Source Water Source: natural Water Source of Natural Water Sources from the Santa Marta Farm Farm

Coffee Characteristics: coffee characteristics

Variety variety: Catuai Kaduai

Processing System treatment: Washed washing drying on the sun table

Flowering period flowering period: September-October September to October

Harvest period harvest time: Handpicked from January through March is harvested manually from January to March.

Appearance appearance: 18 eyes

Awards won the award: 2006 Cup of Excellence, 1st place (2006 COE champion)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

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

Acidity: very fresh, clean, low acidity, citrus, berries, mint, low complexity, smooth sour taste

Complex complexity and other other: good balance, medium-long finish, smooth oil ester taste, the finish is very sweet, soft and silky without impurities.

Cup test date: 2011.03.05

Dry aroma: 9

Wet aroma: 8

Clean: 9

Brightness: 9

Taste: 7

Balance: 9

Complexity: 7

Sweetness: 9

Acid quality: 7

Yu Yun: 8

Cup test score: 82

Overall comment: Finca Santa Marta Santa Marta Manor in Honduras has been working with foreign coffee buyers since it won the first place in the coffee contest in 2006. Coffee beans can maintain excellent quality, like the lively peanut aroma of coffee after grinding, and the tea feel of jasmine tea after coffee is cold. Mild, crisp and delicious is a good manor in Honduras with few shortcomings.