Suggestion on roasting of coffee hand-brewing parameters in Honduras-Cosagual Cooperative

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Honduras-Cosagual Cooperative Fair Trade Association (FT) Coffee beans

Coffee produced in Honduras rarely appears in Taiwan's coffee market, but changes in temperature and fertile soil at the altitude at which coffee grows are all natural conditions for producing good coffee. in the past, coffee farms or cooperatives in Honduras always stayed on bulk coffee or cheap coffee because their coffee processing technology and equipment were not perfect. Good high-altitude coffee often suffers from damage to the taste and flavor in the middle of the process, but in recent years, Honduran coffee has gradually bottomed out and become a burgeoning Central American coffee in the last year or two because the Fair Trade Association (Fair Trade) funded the construction of processing equipment and increased the expertise of coffee farmers.

The Cosagual cooperative in the western mountains is mentored by the Fair Trade Association. Most coffee farms are located between 1200 and 1800 meters above sea level. Coffee is grown organically and uses natural composting and natural ways to control diseases and insect pests. It also requires members of the cooperative and raw bean merchants to comply with the founding purpose of the Fair Trade Association to enable coffee farmers to have a better income through fair and proper trading. Improving family income as well as improving the education and living environment of the community as a whole

The proportion of defective beans less carefully selected by hand is about 2%, the weight loss ratio of roasted to city coffee beans is 16%, and the proportion of empty shell beans to bad beans is 2%. It has the characteristics of Guatemala Antigua beans but cleaner, finer, smoky, round and refreshing taste.

The end of shallow baking (City): the coffee is ground with the nutty aroma of peanut almonds, brewed with the scent of jasmine or violets, the acidity of albino plum is smooth and smooth with a slight smoky taste, and the aftertaste turns into licorice sweet leaving the whole sweetness between the teeth to stimulate the secretion of saliva.

The beginning of re-baking (Full City): the aroma of caramel chocolate honey syrup is sweet, the sweetness is very lively and leaping obviously, when you enter the heavy baking, the taste begins to have a rich feeling and complexity close to the ester smoothness of milk and dairy products, with the aroma of vanilla flowers with the sweetness of brown sugar.

Hand to Honduras. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 88 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, the extraction time is 2:04.