Honduras | La Paz Gong Maya melon area | Bourbon, Kaddura flavor of the small tree manor?

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Honduras | Sebastian Town, Gongma Yagua District | the flavor of Bourbon and Kaddura in the small Tree Manor?

The mountain area, 50 kilometers southwest of the town of La Paz, is a dry but cool remote area. with the elevation getting higher and higher, after more than 1500 meters, we see many coffee farms with great potential, and the small tree manor that only won the COE award for 15 years is located in the depths of this mountain area, but also on a hill with a high elevation, and the entrance to the manor is 1720 meters above sea level. Several gardens are located on a relatively flat hillside, while there are two gardens behind the treatment plant, extending to the top of the mountain with an elevation of 2000 meters above sea level, and coffee trees are planted all the way to the steep hillside of 1800 meters!

Small Tree Manor El Reto ñ o belongs to San Sebastian, Comayagua Sebastian Town, Gongma Yagua producing area, located at 1780 meters above sea level. The main variety of coffee is Kaduai Catuai. Manor owner Suyapa Suyapa Leticia Argueta Suazo believes that although Kaduai is vulnerable to diseases and insect pests, you can get high-quality boutique coffee by paying double care, and of course the high altitude where the manor is located also helps a lot! Mr. Jose Jos é Luis Suazo Rodriguez's mother gave the small tree estate to the young couple a few years ago. Because of the birth of her son Luis, she named the small tree farm El Retono;. After these years of efforts, she also bought a few more small coffee plantations, increasing coffee production. Suyapa, who has received a lot of technical assistance from the Honduran Coffee Agency IHCAFE, now uses soil analysis to determine which fertilizers to use during the season to help coffee trees get proper nutrients and resist diseases and insect pests; she hopes to continue to improve her planting technology and wet treatment plant milling station treatment technology, so that the small tree estate El Retono can continue to produce boutique coffee and gain a foothold in the international market.

This year is Suyapa's first time to participate in the Outstanding Cup CoE competition, the whole preparation process is a beautiful and enlightening experience, but also enough to encourage other coffee farmers in Honduras to participate in the competition in the best batch! This award-winning batch 2015 CoE 13th is treated with black honey Black Honey. The dry aromas of shallow baking are hazelnut and cashew nut aromas, with elegant red wine and honey sweet aromas, some red grapes sweet, wet aromas with obvious acidity, such as cherries, blackcurrants and raisins, and taffy sweet! The taste is as sweet as silk, with dried apricots, cherries, longan, blackcurrant and raisins, bringing out the finish of hazelnut chocolate. the coffee is as sour and sweet as raspberries when it is cold. Medium and deep baked caramel honey is sweet and full, dark chocolate is bitter and sweet with dried fruit, thick and smooth taste, with aromas of baked nuts, cherry jam and sweet tobacco.

Producing area: Gongma Yagua

Altitude: 1780m

Producer: small Tree Manor

13th COE Award in 15

The third place in the Project Origin Best of Honduras Late Harvest competition held by Sasa Sestic in 16 years.

Flavor description:

Tropical fruit, Star fruit juice, wine-stained cherry, plum, dried mango, thick taste, acidity convergence, sweet finish, flower, melon and fruit, acid is plum and peach, but when the temperature drops, the taste of dried mango becomes more.

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.