Santa Barbara production area in Honduras | San Vincent treatment site | Huayang Mello Miraflores small Farmer Water

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Santa Barbara, Honduras | San Vincent treatment site | Flower Yang Mello Miraflores small farmers wash the flavor of SHG EP?

St. Vincent is one of the most important farms in Honduras, presided over by Mr.Angel Arturo Paz, a well-known local agronomist, and cooperated with small farmers in the surrounding regions such as El Cielito, Las Flores and El Cedral to provide appropriate assistance in coffee planting knowledge, technology and other related fields and to purchase coffee fruits produced by small farmers in the annual harvest season, so as to guard each batch of raw beans with a rigorous and orderly processing process. Its refined coffee is amazing in the coffee market with its high sweetness and outstanding fruit-like tonality. St. Vincent's processing ground is always at the top of every Honduras Excellence Cup (COE.Cup Of Excellence) competition.

Honduras is located in Central America, mostly with high mountains and deep valleys, with excellent environment suitable for growing coffee trees, fertile soil, high altitude (planting areas are all above 1100 meters), and unique microclimate. It is an indispensable natural condition for high-quality coffee. There are about 280000 hectares of coffee plantations in Honduras, mainly small-scale coffee farmers. The area of small coffee plantations is mostly less than 3.5 hectares, and the output of such small coffee plantations accounts for about 60% of the total coffee production in Honduras. Honduras currently produces about 3 million bags a year, making it the second largest coffee exporter in Central America and the tenth largest coffee exporter in the world. There is no doubt that it is one of the emerging producing areas in the international coffee market, growing 100 per cent Arabica varieties, of which 69 per cent belong to HG, 19 per cent to CS and 12 per cent to SHG; cultivated varieties include Typica, Bourbon, Caturra, Villa Sarchi and Lempira. The main planting areas are distributed in six major producing areas in the west and south: Santa Barbara (Santa Barbara), Periso (El Paraiso), Copan (Copan), La Paz (La Paz), Gongmayagua (Comayagua) and Olanqiu (Olancho). The average altitude of each planting area is more than 1100 meters above sea level.

Producing area: Santa Barbara (Santa Barbara)

Growers: small farmers in the Miraflores area

Treatment site: St. Vincent's treatment Plant (Beneficio San Vicente)

Altitude: 1500m

Variety: NA

Treatment: washing

Grade: SHG EP

Flavor description: Wood and nut notes, fresh cedar, chocolate, cashew nuts, clean and round …

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.