Introduction to roasting and hand-making techniques of coffee beans in Honduras | Florence Manor-Latin dancers

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Honduras-Florence Manor-Latin dancers

Honduras La Florencia Natural

Manor: La Florencia

Production area: Opatoro, La Paz

Varieties: bourbon Bourbon, Kaduai Catual

Altitude: 1620 m

Refining method: sun treatment, natural drying for 30 days

Reference flavor: Cherry, blueberry, grape, hazelnut

Specifications:

SHG/ solarization treatment

Product introduction

Florence Manor (Florencia) is a 21-hectare premium coffee plantation located near the Florida town of Opatoro in the province of Bath, Honduras. More than 52 batches of coffee are produced and exported each year. At first, Don Roberto, the manor owner, 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.

Women in rural areas of Honduras are rarely educated and often have few farm management jobs, and Florencia is no exception. Isaura Mart í nez, the current owner of the manor, has been familiar with coffee since childhood. He often listens to his father (Don Roberto) about his experience of growing coffee, and also follows his father (Don Roberto) in growing coffee.

However, after the death of the old landowner Don Roberto, the two sisters Dona & Isaura inherited the farm, knowing little about the operation of the farm, let alone running a business, except for the daily tasks assigned to them by their father (Don Roberto) when they were young. When inheriting the manor, they did not ask professional agronomists for help, because the cost is very expensive, so they keep asking friends and neighbors, and accept their advice and guidance.

Instead of being discouraged by a leaf rust that destroyed all of Isaura's coffee plantations in 2013, Isaura worked harder to maintain her original ideal of growing coffee. With the help of her family and neighbors, the estate slowly returned to its original size, pruning and weeding regularly, and planting coffee trees with little use of chemical fertilizers, herbicides or pesticides.

They are closely linked to each other in the process of learning. With the help of their families and neighbors and their own efforts, they have achieved today's Finca Florencia. With hard work and unremitting efforts, Dona & Isaura successfully made a name for the farm and even won the regional coffee competition.

Isaura began to use refined coffee in the sun since 2016, and the effect is very good, not only improving the quality of coffee, but also a sustainable management process, not only saving water consumption, but also reducing electricity consumption by up to 50%.

Dona & Isaura is hopeful for the future of the farm. At present, the varieties are Bourbon, T í pica and Catuai. Make every effort and continue to improve the farm. Their main goal is to leave a high-quality industry and well-managed farms for the future.

Baking recommendations:

Bourbon and Kaduai mixed species in the density and bean grain size is relatively close, can be fried by standard baking method, bean throttle 20%, browning point throttle 50%, a blast throttle 80%, the firepower can be fine-tuned according to the ROR situation, the adjustment range is about 5%, it is recommended to bake to the end of the explosion, the baking degree is moderately deep, highlight the nut flavor, will not be too sour.

Tips on hand punching skills:

V60 filter cup, medium and fine grinding, water powder ratio 1:16, water temperature 88 ~ 90 °C

Other cooking suggestions:

Normal pressure: medium grinding, ratio of water to powder 1:15, water temperature 87 ~ 89 °C

Siphon kettle: medium and fine grinding, water powder ratio 1:15, water temperature 87 ~ 89 °C

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