The flavor of cheetah SHB in the traditional washing of the Sigua Tepec Cooperative in central Honduras?

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The flavor of cheetah SHB in central Honduras.

There are 280000 hectares of coffee plantations in Honduras, dominated by small coffee merchants, most of which are less than 3.5ha, accounting for 60 per cent 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. 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 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, high acidity, full and slightly sweet taste, suitable for comprehensive coffee, can also be made into single coffee, suitable for medium and deep roasting, mainly exported to the United States, Germany and Japan.

Producing area: central Honduras

Producer: local small farmers

Treatment: traditional washing treatment

Classification: European water washed extremely hard beans (SHB)

Varieties: Boubon, Typica, Cataui, Caturra, Pacas

Altitude: 1200 m

Flavor description: spices, peppermint milk, sweet corn, nuts, caramel, soft and gentle taste.

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.