Honduran coffee| Olive Manor-Chipmunks-Single Iron Pickup Species Baked with Hand Punch

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Honduras-olive manor-chipmunk-single Tibica variety

Honduras Los Olivos Typica Washed

Manor: Los Olivos

Production area: Opatoro, La Paz

Variety: Tibica Typica

Altitude: 1570 m

Refining method: washing treatment, natural drying for 15 days

Reference flavor: dark chocolate, cream, mellow

The original manor owner Don Roberto buys farms from different neighboring areas, and the acquired farms are named after the original manor owners! As a result, Don Roberto owns several farms, used to be the largest coffee producer in the region, and is even thought to be the largest coffee producer in the country.

After Don Roberto's death, all the estates were inherited by his daughters, Isaura Mart í nez & Dona, but women in rural areas of Honduras had little education and often had few farm management jobs, and their sisters were no exception.

The care and construction of the manor is guided by their families and neighbors, who closely link each other in the learning process, carry out regular pruning and weed arrangement, and rarely use chemical fertilizers, herbicides or pesticides when growing coffee trees. With hard work and unremitting efforts to make a name for the farm, and even won the regional coffee competition.

Isaura & Don has worked with Pacayal Coffee to implement good environmental and ecological conservation, and to spread what happened here into a part of the local culture. Isaura has always believed that "if you want to grow good coffee beans, you must plant them emotionally." inheriting his father's dedication to coffee and patient care of every coffee tree.

Baking recommendations:

Honduran coffee has a high alcohol thickness, while the tin card is suitable for roasting with balanced firepower and stir-frying in a standard baking method, with 20% of the bean throttle, 50% of the browning point throttle and 80% of the first blast throttle. The firepower can be fine-tuned according to the ROR situation, and the adjustment range is about 5%. It is recommended that the beans are roasted to the beginning of the second explosion, and the depth of the baking degree can further highlight the mellow thickness of this coffee bean and the sweetness of chocolate and caramel.

Tips on hand punching skills:

V60 filter cup, medium grinding, water powder ratio 1:16, water temperature 87 ~ 89 °C

Other cooking suggestions:

Normal pressure: medium grinding, ratio of water to powder 1:15, water temperature 86 ~ 88 °C

Siphon kettle: medium grinding, water powder ratio 1:15, water temperature 86 ~ 88 °C

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