The flavor and taste characteristics of specially selected red honey in Honduras coffee Gongma Angua producing area? Hongdu

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The flavor and taste characteristics of specially selected red honey in Honduras coffee Gongma Angua producing area? What is the variety of coffee beans in Honduras?

Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700m above sea level is medium, coffee grown at 1,000m above sea level is excellent, and coffee grown at 1500m above sea level is classified as special class.

After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years. Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production. All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.

There are 280000 hectares of coffee plantations in the country, dominated by small coffee merchants, most of which are less than 3.5ha, accounting for 60 per cent of the country's production. In the coffee garden, men and women collect coffee beans by hand, then carefully handle and process them to meet the needs of the market and meet the different tastes of consumers.

In recent years, due to the upgrading of equipment and the assistance of international organizations to raise the level of the coffee industry, Honduras has also emerged on the international coffee stage.

Honduran coffee is of first-class quality and its price is the most competitive in Central American countries. Small, round, slightly bluish green coffee, taste full and slightly sweet, suitable for comprehensive coffee, can also be made into single coffee, suitable for medium and deep roasting!

Treatment of super selected red honey in Angua, Gongma, Honduras

Honduras Caf é Azul Meamber Honey

The selected batches of small farmers are as follows:

Country: Honduras

Producing area: Gongma Agua (Comayagua)

Small Farmer: Asumanman Anbar

Processing field: Beneficio Santa Rosa

Level: SHG EP

Variety: Catuai-based

Altitude: 1750m

Treatment method: Red Honey red honey treatment

Honduras is quite suitable for its fertile volcanic ash soil, high altitude production environment and suitable climatic conditions.

Co-planting coffee trees to create mellow, warm and sweet top coffee, becoming the largest in Central America and the sixth largest in the world.

Coffee producing country, the coffee produced is not sour or astringent, and has a sweet fruit flavor.

Looking back on the production season in recent years, Honduras has not only increased its output, but also improved its quality. since 2007, in IHCAFE coffee.

Led by the Bureau and many far-sighted dry treatment plants, the improvement of the treatment process in Honduras and the development of raw bean processing equipment

Positive improvements in investment and transport exports are bearing fruit, even though they are still less well-known in the international market.

Extreme bean bakers have invested in Hongguo coffee producing areas in an attempt to dig out high-quality products. In terms of output, 2011-2012 Hongguo coffee

Coffee even occupies a leading position in Central America, harvesting about 3 million bags (46kg) of coffee a year, except for the amount.

IHCAFE, together with aspiring production associations and processing plants, has carried out a series of projects, hoping to provide quality to international buyers.

Delicious Honduran coffee. According to IHCAFE, Honduran coffee can be divided into six major producing areas, mainly located in the western and southern Copan.

, Opalaca, Obalaka District, Montecillos, Comayagua, Akata

(Agalta Tropical), Paraso (El Paraiso), the average planting height of fine products is 1100 meters above sea level.

Let's go. 69% of the coffee grown in these areas is HG, and 12% is SHG,19% and CS. The main varieties are Typica.

, Bourbon, Caturra, Villa Sarchi and Lempira, etc. At present, the main classification is still according to altitude, Hongguo.

The relationship between coffee grade and height is as follows:

The following three levels and the specified altitude are--

Standard grade, planting height is 610-915m.

High Grown grade, planting height is 915-1220 (m)

Strictily High Grown grade, planting height is more than 1221 meters

In addition to promoting boutique coffee in CoE competitions, Hongguo has launched more delicate and accurate regional brands with the aim of following Guardia.

The identification of producing areas is no different from geographical indications, perhaps because of the geographical names of coffee defended by Ethiopia, such as Sidamo,

Under the influence of the trademark of Yirgacheffe, the logo of Hongguo Western Coffee has been registered at the preparatory stage and is subject to the government and the country.

Their idea is based on the testing quality and cup testing process of coffee harvesting and processing in the western region.

According to the standards of Grade 1 and Grade 2, it provides market purchasing reference, and at the same time, according to sensory and flavor characteristics, geographical area.

, climate, soil, treatment and other conditions (organoleptic characteristics, geography, climate, soil)

Process) identified eight sub-producing areas of Hongguo Western Coffee (HWC). The flavor characteristics of the eight western producing areas are different.

Coffee is famous for its bright sour citrus fruit, with good sweetness, especially caramel sweetness, and thick touch and rich greasy feeling.

Full body, very delightful! The overall balance is quite good, if it is used to compete with Guatemala's high-altitude sour bright beans.

Should not be inferior, mouthfeel is even better!

Treated with this red honey from Honduras. The raw bean was full of fragrance before it was opened, and I couldn't help thinking about whether it was packed in the bag.

The aroma of Jega or Panama wine in the sun. While waiting for baking, the whole baking room is filled with the scent of red honey-treated raw beans.

Dry incense: sweet fragrance, spices, lime

Wet fragrance: hazelnut, chocolate, vanilla sweet, cherry

Sipping flavor: citrus, greasy sticky, hazelnut, vanilla, lemon, cherry, nut chocolate, caramel sweet, aftertaste

The grease is thick and long-lasting.