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Is Honduran coffee good? what's the difference between small farmers' micro-batch coffee and manor coffee?

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, The exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) selected batches of Honduran alpine small farmers, small farmers with small quantities of Honduras SHG EP, micro-batches of coffee, Honduran coffee industry 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.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Selected batches of coffee beans from alpine farmers in Honduras

Honduras SHG EP

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 Honduran government awareness of the boutique coffee market, it has gradually become depressed, driving the Honduran coffee industry, appealing for high-quality coffee to improve farmers' income. Honduran coffee farmers, with the baptism of the international excellence cup competition platform, have also begun to actively improve, gradually reversing the stereotype of Honduran coffee by buyers everywhere with good quality. Honduras is now 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.

Taste description: nut chocolate, caramel sweet, maple syrup with a thick finish.

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

Very cool article!