Distribution of coffee producing areas in Honduras? Flavor and taste characteristics of coffee beans in coffee producing areas of Honduras

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Distribution of coffee producing areas in Honduras? What are the flavor and taste characteristics of coffee beans in the coffee producing area of Honduras?

Honduras was previously less well-known in the consumer market because it did not have strong support for the handling and transportation of raw beans. In recent years, Hongguo has actively changed and expanded the coffee industry, which has gradually opened up the international popularity of Honduran coffee. Honduras collects 3 million bags of coffee every year, providing the world with perfect coffee, unique coffee aroma and multi-quality, making it the second largest coffee exporter in Central America and the tenth largest coffee exporter in the world.

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.

Although it is not described by HCAFE as a coffee growing area, many roasters label coffee from the Santa Barbara region of Honduras (Santa Barbara), and several coffee areas cross into Santa Barbara (a country's government ministry). Some would say that it needs its own description, but the more appropriate way seems to be to list the planting areas in accordance with official principles. There are also some excellent Pacas varieties from the Santa Barbara region, which are of good quality and have a unique and fruity flavor, which is definitely worth pursuing.

Honduran coffee is divided into six major producing areas, covering the west and south, namely, Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso, with an average height of more than 1100 meters above sea level.

Hongguo coffee is of first-class quality and the price is the most competitive in Central American countries, mainly exported to the United States, Germany and Japan. Coffee varieties are 100 per cent Arabica, 69 per cent are HG and 12 per cent are SHG,19% and CS. There are mainly Typica, Bourbon, Caturra, Villa Sarchi and Lempira brands.

Copan, located between Copan, Ocotepeque and Lempira, shows a strong chocolate flavor, which is characterized by the sweetness of honey and caramel. the fruit flavor is relatively light, 1000-1500 meters above sea level.

Obalaka district, Opalaca, located between Santa B á rbara, Intibuca and Lempira, shows a strong lemon flavor, neutralized by honey and caramel sweetness, with obvious fruit flavor, 1100-1400 meters above sea level

Montecillos, Monde West right, located between the La Paz, Comayagua, Santa B á rbara and Intibuca regions, is full of fruity and sweet aromas with lemon and floral flavors. Lemon and fruit aromas are its important features, especially peaches and oranges, 1200-1600 meters above sea level

Comayagua, Gongmaya District, located between Comayagua and Francisco Moraz á n, is dominated by lemon flavor and exudes sweetness and chocolate smell, 1000-1500 meters above sea level