Characteristics of La Paz Marcala Coffee production area in Makala, Honduras El Naranjo Sweet Orange Manor

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El Naranjo is located in Marcala, one of the most famous producing areas in Honduras. Last year, when Sweet Orange won 14th place in the extraordinary Cup Competition in 2016, the female owner Carmen Fabiola Fiallos Melendez finally realized her dream of becoming a boutique coffee farmer.

Carmen's husband was originally a coffee farmer. It was only after the couple got married that Carmen began to make coffee. The two work well together, she is in charge of the harvest and drying process, her husband is in charge of peeling and peeling, and they hope to pass on not only a coffee farm, but also a passion for coffee to their two children.

Makala belongs to the La Paz region and produces coffee on a par with Santa Barbara, another famous Honduran coffee producing region. The Caballero family also has a farm in Makala, and they won the 2016 championship on La Paz's farm.

Kaduai, Manor of Sweet Orange in Makala, Honduras

Honduras Marcala El Naranjo Catuai washed

Producing country: Honduras, Honduras

Region: Makala Marcala, La Paz

Manor: sweet Orange Manor El Naranjo

Landowner: Carmen Fabiola Fiallos Melendez

Altitude: 1315 m

Bean seed: Kaduai Catuai

Treatment: washing washed

Award winning record: 14th place in 2016 Honduras extraordinary Cup Cup of Excellence

Kaduai (Catuai)

Kaduai is a kind of bean that we often encounter, and many high-quality Panama is actually Kaduai. In 1949, the Agricultural Research Institute (Instituto Agronomico;IAC) of Campinas in Sao Paulo, Brazil, crossbred the "New World" bean seed (Mundo Novo) with yellow Kadura (Yellow Caturra) to develop Kaduai, which was officially released in 1972 after several generations of selection. Kaduai is very popular with farmers with high yields, similar to Kaddura, short plants and suitable for intensive planting. After its official release in the 1970s, it was extended to Central American countries.

Kaduai was introduced into Honduras in 1979 and officially launched in 1989. It is very popular with farmers and today accounts for more than half of all coffee production in Honduras. Because Kaduai's plants are short and can be planted densely, the flavor at an altitude of more than 1300 meters is also very good, the only disadvantage is that it is very vulnerable to diseases and insect pests. IHCAFE in Honduras is trying to develop a hybrid of Kaduai and Katim to improve disease resistance.

Qianjie coffee is suggested to be brewed.

Suggested cooking method: hand flushing

Filter cup: V60

Degree of grinding: 3.5 (Japanese little Fuji R440)

Water temperature: 90 ±1 ℃

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g

When all the coffee powder stacked in the filter cup can be soaked evenly in hot water (not just constantly repeatedly extract a small part of the coffee powder, to avoid excessive soaking in caffeine countries to produce sour taste, to achieve a full and balanced taste, mellow sweetness and rich taste, the shape of the penetrating water column is probably thick and thin at the top and bottom, that is, the width of the water from the spout should be wide. The shape of the end of the tail segment should be sharp.

Other suggestions for trickling extraction:

Normal pressure, recommended 3.5-4 degree of grinding / water temperature 86-88 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 86-88 °C

The dry aroma has some aromas of spices, roasted peanuts and chocolate, while the wet aroma has a hint of herbs, giving you a distinct taste of orange peel, nuts, cream and a bit like a cup of lemon tea.

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