La Paz, La Paz District of Honduras | Finca Los Pinoskaduai SHG wind of Old Pine Manor

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La Paz, La Paz District of Honduras | what is the flavor and cooking of Finca Los Pinoskaduai SHG in Old Pine Manor?

2017 Honduras National Victory-Los Pinoska du Ai, an old pine estate from La Paz, La Paz. Abel Mejia worked with his father at the coffee farm in La Paz when he was a child. After marriage, his father gave him a small farm to support his family. Abemesia was not yet 30 years old, but he found that The best way to increase income to support a small family is to improve the quality of coffee and sell it at a better price! He tried his best to improve the quality, learned to take better care of the fruit trees, inspected and managed the manor, and built a scaffolded tanning house (solar house), because only the quality of the coffee produced was excellent to attract long-term buyers. He was eager to absorb new knowledge and focused on the fact that the quality of coffee could stand out in the highly competitive coffee competition. He did it for the first time in 2017! Won the national competition!

Abemesia's story not only moves you and me, the important thing is that we can experience delicate juices, rich white chocolate, cool mint and elegant and delicate vanilla sweetness from his coffee! Berries, vanilla sweet, mint, white chocolate, juicy feeling

Honduras has always been among the top few in the boutique coffee market, but Honduras has the advantages of natural environment, such as excellent soil quality, altitude and climatic conditions. Nearby Guatemala, El Salvador and Nicaragua also have advanced coffee production. What Honduras lacks is infrastructure and its reputation in the consumer market is not good enough. Hongguo is better known for commercial beans than boutique beans. No matter how good the quality is, there is no way to sell them at a good price. Many beans from Koban and Santa Barbara are mixed with fish eyes as Guatemala beans, and they are sold at the price of Guatemalan beans, and for a long time they are not aware of their own potential for the cultivation of high-quality coffee beans. The main problem is that coffee cherries are only slightly processed. It is sold to the processing plant when it is still wet, which often causes coffee cherries to become moldy and damaged before they are officially dried until the moisture content is only 12%. Such cherries become defective beans after drying. Since there is no relative price return for good quality, coffee farmers, processors and exporters have no incentive or incentive to increase costs to develop the potential for coffee cultivation, so that the end of Honduran coffee beans has become recognized as a mild mixed bean. rather than beans from a single origin or unique farm, this is a vicious circle.

But now it's different, with the help of USAID and Fintrac and several cooperatives like La Central, they try their best to promote and educate Macro bean farmers to produce good coffee, and then properly handle it to maximize the flavor of the final coffee. In addition, the Fair Trade Association (Fair Trade) funded the construction of processing equipment and increased the expertise of coffee farmers to gradually bring Honduran coffee out of the trough. It has become a burgeoning Central American coffee in the past year or two.

Honduras is as diverse as other producing countries, and I can't cover them all in one way. The largest producing area is Santa Barbara Santa Barbara, and there are other producing areas such as Copan Koban, Ocotepeque Ocotepec, Lempira Lompilla, La Paz Baz, and El Paraiso Periso in the south, which are planted at an altitude of 1500 meters to 2000 meters above sea level. Mainly grow extremely high sea beans (SHG) generally speaking, the Honduran coffee we have recently tested has low acidity, high sweetness and obvious caramel flavor, which is an excellent choice for espresso beans.

Production area: La Paz

Altitude: 1650 m

Variety: Kaduai

Processing: Washed

Qianjie coffee brewing is recommended:

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.