Honduras-#8231; Central and South American Agriculture and Animal Husbandry-Marcala Coffee Fair Trade

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Honduras Central and South American Agriculture and Animal Husbandry-Markara (Marcala) Coffee Fair Trade Association (F.T) washed bean flavor?

Coffee produced in Honduras rarely appears in Taiwan's coffee market, but the altitude and temperature changes of coffee growth and fertile soil are all natural conditions for producing good coffee. But in the past, because coffee farms or cooperatives in Honduras did not have perfect technology and equipment for coffee processing, they always stayed on large quantities of coffee or cheap coffee. Good high-altitude coffee is often damaged in mid-processing, resulting in a sharp decline in taste and flavor, but in recent years, Honduran coffee has gradually bottomed out and become a burgeoning Central American coffee in the last year or two because the Fair Trade Association (Fair Trade) funded the construction of processing equipment and increased the expertise of coffee farmers.

Marcala, located in the southwestern mountains, is the most important coffee producing place in Honduras. The overall coffee quality is far better than that of other coffee producing areas in Honduras. Coffee farms are mentored by the Fair Trade Association (F.T). Most coffee farms are located between 1500 and 1800 meters above sea level. Coffee is grown with natural composting and natural ways to control diseases and insect pests. And stipulate that the joining members and raw bean merchants should comply with the founding purpose of the Fair Trade Association to enable coffee farmers to have a better income through fair trade, improve family income and improve the education and living environment of the community as a whole. Direct Coffee introduced (S.H.G) alpine beans certified by the Fair Trade Association (F.T) and the Agriculture and Animal Husbandry Organization of Central and South America (BIOLATINA). Certified as organic raw beans by the North District Branch of the Agriculture and Food Department in Taiwan

Marcala coffee is clearly marked as Fair Trade Association (FAIR TRADE) on the bean bag. S.H.G certified by the Agriculture and Animal Husbandry Organic Organization of Central and South America (BIOLATINA) is the abbreviation of Gaoshan bean. The weight loss ratio of defective beans to light roasting (city) coffee beans is 16%, the proportion of empty shell beans to bad beans is 1.5%, and the color of coffee beans is emerald green coffee beans with perfect shape and size. The appearance of raw beans is less hairy, clean and clean, which is somewhat similar to the beans of Isabel Manor in Guatemala. Marcala coffee beans and Guatemala Isabel Manor beans belong to the Central American beans with large grains and high consistency.

The end of shallow baking (City): the coffee has the aroma of orange after grinding, the fragrance of water pear after brewing, the taste clean and fresh without impurities, the acidity of grapefruit and green orange is clear and bright, the fruit of acid to pineapple is sweet, and the aftertaste has mint freshness on both cheeks.

60 seconds after medium baking (Full City-): coffee gives off the aroma of Assam black tea when brewed, the ripe fruit of air-dried oranges is sour, and when it is roasted, it begins to produce a smooth oleate taste, the coffee with frankincense is very attractive, and the finish is as sweet as coconut water.

Full City: the aroma of cocoa chocolate is light but not thick, the soft sweetness of caramel honey is not greasy, the taste is smooth and smooth but not full-bodied, the acidity slowly emerges after the coffee is cooled, and the aftertaste of vanilla brown sugar is sweet.

Overall comments: Marcala gets rid of the weird flavor of traditional Honduran coffee, emphasizing that the floral aroma is as clean and clear as hibiscus, the taste is not thick and full-bodied, the coffee texture is hard and clear, and the nutty almond flavor commonly found in Central American coffee is no longer replaced by a delicate fruit flavor. Marcala is an excellent good coffee. It should be appreciated by African bean fans to change your impression of Honduran coffee.

Introduction to the creator

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.