Honduran Coffee producing area | Koban District, Obalaca District, Monde Seiyos District, Gongmayagua

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Honduras coffee region| Coban District, Obaraka District, Montecidos District, Gongmaya melon flavor difference?

Honduras previously had a low profile in the consumer market due to a lack of strong support for raw bean handling and transportation. In recent years, Honduras has actively changed and expanded its coffee industry, allowing Honduran coffee to slowly open up its international reputation. Honduras harvests 3 million bags of coffee every year, providing the world with perfect coffee and unique coffee aroma, quality and quality, and has become the second largest coffee exporter in Central America and the tenth largest in the world.

Honduras has become the second largest coffee exporter in Central America and the tenth largest coffee exporter in the world, with small coffee farmers accounting for the vast majority of its 280,000 hectares of coffee plantations. Eco-Green Honduran Coffee comes from the COAGRICSAL cooperative, located in the western region of Honduras. It was founded in 1998 and currently has more than 1500 members. It grows steadily every year.

Honduras 'geographical conditions are not inferior to its neighboring coffee producing countries such as Guatemala and Nicaragua. Honduras, however, had a low profile in the consumer market because it did not have strong support for the handling and transportation of raw beans. However, in recent years, Honduras has begun to change greatly. The emphasis on coffee industry has made Honduran coffee slowly open up its international reputation. Honduras has six major coffee producing regions, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, and El Paraiso in the south-east. Honduran coffee tastes less acidic and caramel tastes sweeter. Coffee from these five different regions also tastes slightly different, some slightly sour, some have a unique aroma. The quality is not bad at present, but because it is still developing its popularity, the coffee price in Hongguo is actually quite competitive at present. Because of its flavor characteristics, it is a good choice as a single ingredient or added to a mixed coffee, or even added as one of the Espresso ingredients.

To improve the living conditions of producers and the quality of their products, the cooperative develops crop diversity projects, including pepper and cocoa beans. Community development funds are also used to build roads and drinking water projects, maintain schools and community development, and train members to plant trees and restore shade to protect nature in a friendly way.

Rich bitter sweet cocoa aroma, like a healing coffee journey

Honduras coffee production area is located in the western high mountains 1000--1900 meters above sea level, severe terrain and climate tempering, coupled with fertile soil, Honduras coffee beans have a special strong bitter sweet cocoa aroma.

The coffee beans are SHG (Strictly High Grown), naturally shaded and washed, presenting a clean taste and a stable smell of coffee beans. Once in the mouth, it feels like a healing coffee journey.

Honduras coffee is divided into six major production areas, spread in the west and south, namely Copan (Copan), Opalaca (Opalaca), Montecillos (Montecillos), Gongmaya (Comayagua), Agalta Tropical (Agalta Tropical), El Paraiso (El Paraiso), the average planting height is more than 1,100 meters above sea level.

Hongguo coffee quality is first-class, prices are also the most competitive in Central America, mainly exported to the United States, Germany and Japan. Coffee varieties are 100% Arabica, 69% HG, 12% SHG and 19% CS. The main brands are Typica, Bourbon, Caturra, Villa Sarchi and Lempira.

Coban District

Copan, located between Copan, Ocotepeque and Lempira regions. The coffee from this region exhibits intense chocolate flavours, characterized by a blend of honey and caramel sweetness, with relatively light fruit flavours 1,000 - 1,500

Obaraka District

Opalaca, located between Santa Bárbara, Intibucá and Lempira, exhibits intense lemon flavours, neutralised with honey and caramel sweetness, with distinct fruit flavours 1,100 - 1,400

Montecillos, Montecillos, located between La Paz, Comayagua, Santa Bárbara and Intibuca, is full of rich fruit and sweet aromas with lemon and floral notes. Lemon and fruit aromas are important features, especially peach and orange 1,200 - 1,600

Comayagua, located between Comayagua and Francisco Morazán. Lemon flavor, sweet and chocolate flavor 1,000 - 1,500

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.