Is the coffee good at the Ventura Edwin Ventura processing plant in Santa Barbara, Honduras?

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For many coffee bean growing countries, this is the existence of pillar industries. The bean to be shared today is the bean from Santa Barbara Ventura, Honduras. In fact, for Honduras, coffee bean cultivation definitely has a long history. Since Honduras began to cultivate coffee in 1804, there are now 280,000 hectares of coffee plantations, all of which are small coffee farmers. Most of the coffee plantations have an area of less than 3.5 hectares. And of course it's these small coffee farmers, who already produce almost 60 percent of Honduras 'coffee beans, and whose coffee-related workers make up 12.5 percent of the population, so coffee is a very important crop in Honduras.

Honduras surpassed Guatemala in coffee production in 2011, became the second largest exporter of washed Arabica beans in the world in 2012, after Brazil, and is now the seventh largest producer in the world. It can be said that Honduran coffee beans are also constantly active on the coffee stage, and more and more people are beginning to like Honduran beans, and they are also beginning to try to put Honduran beans in a more fixed way, just like Fuglen coffee from Oslo to Asia and Japan, which is used in their Japanese stores as SOE today.

The beans shared today are still from the minority, still love their packaging, haha, looking at it will really make people remember deeply, no wonder now are tending to brand and consumption upgrade optimization, really have the unique charm of the brand, but also a lot more interesting and meaningful.

Each one still has its own flavor card, and this Honduras is no exception. Let's talk about this bean from my own perspective.

Honduras is a relatively large production area, spread in the west and south of the production area are Copan, Opalaca, Montecillos, Comayagua, Agalta, El Paraico and other six major production areas, the average planting height of 1300 to 1500 meters above sea level. This bean comes from Edwin Ventura processing plant, which is Ventura mentioned at the beginning. Most of them process beans for 10 to 12 hours to process fresh coffee and then wash them clean. It feels a little semi-washed, so the most easily captured characteristics of the whole bean are mild acid and full and slightly sweet.

Every time I describe this bottle of light master as a "small medicine bottle", yes, I am sick, this is medicine…or panacea, cure all diseases! Drink up and you won't have to worry!

Honduras coffee beans to iron pickup, Bourbon, Kadura, Kaduai beans, etc., this bean is mainly Kadura and Kaduai beans, beans as a whole or very full round, and each of the size is also similar, or good quality.

The minority has always respected light coffee, so their recommended ratio of powder to water is 1:18, I personally think it is better to look at beans, and what you want to express its flavor, because they are light baked beans, light coffee will make the flavor level more obvious, but also easy for you to perceive the difference of each bean.

I weighed about 14 grams of beans and brewed about 264 grams of coffee solution according to the proportion of light coffee. The dry fragrance of the whole beans after grinding was very fragrant. It was great, with a pretty comprehensive fruity aroma.

The brewed coffee was very clean. Even if one did not drink it closely, one could still smell a very good fruity aroma.

When you drink it, you will feel a sense of juice, but the fruit acid is not very prominent. It will not be like the bright fruit acid of Yega. The fruit acid of Honduran coffee is a little if there is no accompanying feeling. The ending rhyme has a very good sweet feeling. Overall, I think it is balanced with a little bit different. It belongs to the type that you will fall in love with after drinking many times.

Overall, I think this bean in the light roast state, fruit acid and sweet complement each other, whether you are as a single hand brewing, or as SOE produced Italian coffee, I believe you can get a good taste experience.

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