Flavor and taste characteristics of Kaduai varieties of washed coffee beans in Saint Vicente Manor, Honduras

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What are the flavor and taste characteristics of the Kaduai variety of washed coffee beans in Saint Vicente Manor, Honduras?

Honduran coffee seems strange to many coffee drinkers. For coffee production, the geographical conditions of Honduras are no less than those of its neighboring coffee-producing countries such as Guatemala and Nicaragua. However, in the past, Honduras was less well-known in the consumer market because it did not have strong support in the handling and transportation of raw beans. However, in recent years, Hongguo has begun to change dramatically, and the emphasis on the coffee industry in Honduras has slowly opened up the international popularity of Honduran coffee. There are six main coffee producing areas in Honduras, including Santa Barbara, Copan,Ocotepeque, Lempira, La Paz and El Paraiso in the southeast, which are adjacent to each other in the west. Honduran coffee tastes less acidic, while caramel is more sweet. The taste of coffee from these five different producing areas is also slightly different, some slightly sour, some have a unique flavor. At present, its quality is not poor, but because it is still promoting its popularity, Hongguo's coffee prices are actually quite competitive at present. Because of its flavor characteristics, it is a good choice to make a single product or add comprehensive coffee, or even one of the beans with Espresso ingredients.

■ Manor: Saint Vicente Manor

■ producing area: Pena Blance,Santa Barbara, West Honduras

■ treatment: washing

■ variety: Catuai

■ appearance: 17-18screen

It is difficult to find really good coffee in Honduras, mostly boutique beans with low scores or commercial grade coffee beans. Sometimes it is curious that world-class coffee can be found in neighboring countries of Honduras, such as Guatemala, El Salvador and Nicaragua, while Honduras is rare. I think the main reason is that Honduras does not have a good coffee infrastructure and a good way to handle the coffee after the coffee is harvested. Many farmers only partially treat the cherries after harvesting the coffee and sell it to the coffee factory before it is properly fermented or dried to the correct water content to 12%, so that mold is often produced. In addition, the processed raw coffee beans have not been properly stored, and the storage warehouse is too hot and humid, causing serious damage to the flavor of coffee beans. However, this situation has gradually improved. With the help of the United States Agency for International Development (USAID) and the promotion of education, coffee in Honduras has been slowly improving, and more and more high-quality coffee has been found on the market. Just like our protagonist today, St. Vicente Manor.

The dry and wet aroma is dominated by caramel and maltose syrup. In the light baking has a bright sweetness and a wonderful sense of tea, as creamy as smooth taste, bright honey sweetness will appear in the latter part, the acidity will be stronger. If baked to medium-deep baking, it will become much softer, sweetness is still obvious, soft chocolate and creamy taste, roasted nut flavor, pleasant and wonderful!