Honduras | San Vincent processing Plant in Santa Barbara District, Saakastoumei small Farmer Parainema is rare

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Honduras | San Vincent processing Plant in Santa Barbara District Sacasto Mei small Farmer Parainema rare variety flavor?

A rare variety of Parainema, a small farmer in Sakastoum, Honduras. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee merchants, most of which are less than 3.5 hectares, which account for 60% of Hongguo's production. In the coffee garden, men and women collect coffee beans by hand, then carefully handle and process them to meet the needs of the market and meet the different tastes of consumers. 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. Hongguo's coffee industry has a bearing on the livelihood of 100,000 families in Hongguo, creates 1 million jobs and creates a permanent economic foundation for Honduras.

Parainema, a hybrid variety, is resistant to leaf rust and other pests. Parainema was developed in 1981 to experiment against different coffee pests and diseases, also known as Sarchimor TMI 5269. It was first planted in Costa Rica in 2006-2008. As for the introduction to Honduras, it was in 2010, called Parainema. The Parainema coffee tree is a small shrub that can have green, yellow, or a mixture of two colors at the end of its leaves, depending on the pedigree of the tree species it comes from. Can prevent coffee leaves from getting leaf rust and prevent nematode erosion.

Honduran coffee is divided into six major producing areas, spread all over the west and south, namely Santa Barbara (Santa Barbara), Periso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), with an average height of more than 1100 meters above sea level. 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. Hongguo coffee is of first-class quality and its price is the most competitive in Central American countries. Small, round, slightly bluish green coffee, belongs to high acidity, taste full and slightly sweet, suitable for comprehensive coffee, can also be made into single coffee.

Producing area: Santa Barbara District (Santa Barbara)

Producer: St. Vincent treatment Plant (San Vicente)

Variety: Parainema species

Altitude: 1500 to 1900 m

Treatment: washing treatment

Flavor description: tomato, grape, watermelon, lime, delicate acidity and soft finish

Of the 18 provinces in Honduras, 15 are engaged in coffee production. It is no exaggeration to say that coffee is an important cash crop and source of foreign exchange in Honduras. Coffee has created more than 1 million jobs in Honduras and has a bearing on the livelihood of many families. In coffee gardens in Honduras, regardless of men and women, coffee beans are picked by hand and carefully processed and processed according to the needs of the market to meet the different tastes of consumers. Honduras is also one of the important emerging producing areas of high-quality coffee in the world, and the coffee quality is very good. The coffee varieties planted are 100 per cent Arabica, of which 69 per cent are HG, 19 per cent are CS and 12 per cent are SHG; there are a variety of varieties, such as Typica, Bourbon, Caturra, Villa Sarchi and Lempira. Coffee in Honduras mainly comes from six major producing areas, which are located in the west and south, namely, Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average altitude of more than 1100 meters above sea level. In addition to producing high-quality coffee, Honduras also actively supports and invests in the export of organic or rainforest alliance coffee beans. Its coffee quality is not only first-class, but its price is also the most competitive among Central American countries.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.