The flavor and taste of Varias coffee beans in Honduras

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Coffee produced in Honduras rarely appears in the Chinese coffee market, but the altitude and temperature changes of coffee growth and fertile soil are all natural conditions for producing good coffee. But in the past, because coffee farms or cooperatives in Honduras did not have perfect technology and equipment for coffee processing, they always stayed on bulk coffee or cheap coffee. Good high-altitude coffee is often damaged in mid-processing, resulting in a sharp decline in taste and flavor, 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.

Marcala, located in the southwestern mountains, is the most important coffee producing place in Honduras. The overall coffee quality is far better than that of other coffee producing areas in Honduras. Coffee farms are mentored by the Fair Trade Association (F.T). Most coffee farms are located between 1500 and 1800 meters above sea level. Coffee is grown with natural composting and natural ways to control diseases and insect pests. And stipulate that the joining members and raw bean merchants should comply with the founding purpose of the Fair Trade Association to enable coffee farmers to have a better income through fair trade, improve family income and improve the education and living environment of the community as a whole. This time, the introduction of (S.H.G) alpine beans certified by the Fair Trade Association (F.T) and the Central and South American Agriculture and Animal Husbandry Organic Organization (BIOLATINA).

Marcala coffee is clearly marked as Fair Trade Association (FAIR TRADE) on the beanbag.

Certified with the Agriculture and Animal Husbandry Organic Organization of Central and South America (BIOLATINA)

S.H.G is the English abbreviation of Gaoshan bean.

Defective beans rarely roast to city) the weight loss ratio of coffee beans is 16%, and the proportion of empty shell beans to bad beans is 1.5%. The color of coffee beans is the perfect shape of emerald green coffee beans, and the appearance of raw beans is clean and clean, which is somewhat similar to the beans of Isabel Manor in Guatemala.

Marcala Coffee beans and Isabel Manor beans in Guatemala

Central American beans with large bean-shaped intact particles and high consistency

The end of shallow baking (City): the coffee has the aroma of orange after grinding, the fragrance of water pear after brewing, the taste clean and fresh without impurities, the acidity of grapefruit and green orange is clear and bright, the fruit of acid to pineapple is sweet, and the aftertaste has mint freshness on both cheeks.

60 seconds after medium baking (Full City-): coffee gives off the aroma of Assam black tea when brewed, the ripe fruit of air-dried oranges is sour, and when it is roasted, it begins to produce a smooth oleate taste, the coffee with frankincense is very attractive, and the finish is as sweet as coconut water.

Full City: the aroma of cocoa chocolate is light but not thick, the soft sweetness of caramel honey is not greasy, the taste is smooth and smooth but not full-bodied, the acidity slowly emerges after the coffee is cooled, and the aftertaste of vanilla brown sugar is sweet.