Honduras Manor Coffee beans Tropical Rain Forest certified flavor of washed beans from SHG St. Vincent treatment Plant

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Honduras Manor Coffee beans Tropical Rain Forest certified SHG St. Vincent treatment Plant what are the flavor and taste characteristics of Honduran water-washed beans?

Producing area: Pena Blanca town, Santa Barbara (Santa Barbara)

Processing plant: St. Vincent treatment plant (Beneficio San Vicente)

Variety: Pacas, Catuai, Bourbon

Grade: SHG

Altitude: 1300 to 1500 m

Flavor: Brown sugar, almonds, toast, chocolate, red apples, sweet tones

Introduction:

Large coffee producing areas in Honduras, including Copan and Opalaca in western and southern areas.

, Montecillos, Comayagua, Agalta, El Paraico, etc.

The average planting height is above sea level. The variety of coffee is 100%

Arabica species, 69% belong to HG class, 12% are SHG,19% and CS. Mainly grow coffee

Varieties include Typica, Bourbon, Caturra, Villa Sarchi and Lempira.

Honduran coffee has always been of high quality, and its price is the most competitive in Central American countries.

Small, round, slightly bluish-green coffee, mild sour, full and slightly sweet

Suitable for both mixed coffee and single coffee, suitable for medium to deep roasting

The largest coffee province in Honduras is the The Santa Barbara region, which is located in western Honduras.

Is in the northwest of Lake Yojoa, an area that has developed into Honduras in the past few years.

Famous coffee producing area. At the same time, this area comes from a famous agronomist Mr. Angel Arturo Paz

He owns a post-processing plant, St. Vincent's treatment Plant (San Vicente), in the western Yojoa Lake.

The small town of Pe ñ a Blanca in the northern Santa Barbara province (Santa Barbara)

He has always been the winner of the COE (Cup of Excellence) Cup in Honduras. St. Vincent treatment plant

Acquire the surrounding towns of El Cielito, Las Flores and El Cedral (these

Each place has at least 35 families and one school) coffee cherries produced by small coffee farmers.

Although the number is so small that it is usually difficult to separate these small farmers' output batches.

But the coffee produced in these regions has always been amazing with high sweetness and fruity.

St. Vincent (San Vicente) is a family-run processing plant that is well known locally.

As a result of assisting farmers to upgrade their planting technology and improve production equipment through projects, they are committed to investing in

The close contact of the producer, and take the coffee cup test as each batch of products strictly guarded.

This batch of St. Vincent treatment Plant Tropical Rainforest Certification SHG is a processing plant to acquire the surrounding area.

Small coffee farmers combine production and marketing, because the average planting area of each small coffee farmer is only

1Mel 2 hectares, the kilograms of raw beans for coffee production can not be sold independently, but can only be combined.

The whole batch of marketing together is a bit like a co-operative or a coffee production and marketing shift.

This batch of coffee has brown sugar, almonds, toast, chocolate, balance and sweet tones.

Full-bodied fruit with low sour taste, with a very balanced, clean, clear flavor, full fruit sweet aroma.