Honduras-Markara Coffee-Gellen / thatched Manor _ how to bake Honduran Coffee

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Coffee from Honduras]

❤ Honduras, located in the north of Central America, has a tropical climate, mild temperature and abundant rainfall, making it an ideal place for coffee growth. The terrain is mostly mountainous and plateau, so a wide range of coffee beans are bred, ranging from low acid, nutty, sweet to high acid, with a rich and balanced overall taste. In the coffee producing areas of Central America, Honduran coffee is represented by black berry flavor and caramel sweetness, with rich and mellow taste, non-astringent and sour taste, excellent mellow and aroma. This batch is a special sun batch, through proper baking can lead to multi-level flavor, full and sweet fruit flavor, meticulous and soft acidity, strong sweet taste is one of its major features.

❤ ICATU Ikatu Coffee is an excellent hybrid breed. In order to solve the problem of disease resistance and increase mass production, after generations of domestication with Arabica varieties such as Kaddura and Bourbon, it has completely improved the bad taste of Luodou pedigree and has a unique flavor. In recent years, Ikatu Coffee has made great achievements in international competitions. Since last year, we have noticed the richness of the flavor of this variety and tried to use special specifications of sunlight as post-processing to greatly increase the brightness and unrestrained aroma of coffee, which is worth looking forward to.

[basic Information]

Country: Honduras Honduras

Production area: Marcala, La Paz (Montecillos production area)

Manor: EL GALERON Glenn Manor

Variety: ICATU Ikatu

Treatment: Natural solarization

Altitude: 1550 m

[introduction to manors in producing areas]

🎉 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 planting height of more than 1100 meters above sea level. Coffee raw bean particles have the same shape and size, and the color is uniform and glossy.

🎉 this batch of Honduran coffee comes from the Montecillos producing area, with an elevation of more than 1500 meters. EL GALERON Coffee Manor is located on the top of the hillside, with a large temperature difference between day and night, resulting in a high degree of sweetness of coffee; plenty of sunshine, moderate rainfall, suitable for sun treatment, especially ventilation on all sides of the park, the harvest temperature will not be too high, to maintain a good environment for post-processing of raw beans.

🎉 because the ripening period of each fruit of coffee beans is different, in order to maintain good quality, farmers need to pick manually and select ripe fruits. For this reason, it often takes several weeks for coffee fruits of the same branch to be picked and harvested to maintain the quality of the coffee.

[recommended baking]:

The texture of the beans is fine, the firepower of entering the beans does not need to be too large, the burning of the skin can be avoided, the dehydration stage (the time from entering the beans to turning yellow) can be controlled within 6 minutes, and the throttle does not need to be too big to avoid aroma loss. the heart of the coffee is easy to ripen and highly playable. when the raw beans change to cinnamon color, the proportion of wind and fire determines the aroma and flavor of the beans. The colonel tried to bake in the way of first accelerating the fire and then lowering the fire. the first explosion to the next bean was controlled at about 1 minute and 30 seconds, and the complete strawberry aroma was obtained. The taste was rich and solid, filled with the aroma of strawberry fruit wine, the whole process was controlled at 11 and a half minutes, and the weightlessness rate was 13.5%.

[cup test]: pineapple, unrestrained strawberry aroma, sweet peach, citrus sweet and sour taste, round and full taste, honey sweetness, charming strawberry wine tail

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