Description of the flavor and aroma characteristics of the sweet San Juan coffee beans in Honduras

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

What we want to share today is Honduras from Central America, a mountainous country that borders Guatemala, Nicaragua and El Salvador as a neighbor, with a coastline between the Pacific Ocean and the Caribbean. However, there is no record of the history of coffee cultivation in Honduras, but it is generally believed to have been introduced by a Spanish businessman in the 18th century.

Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus. With a tropical climate, mild temperature and abundant rainfall, it is an ideal place for coffee growth.

For coffee production, the geographical conditions of Honduras are no less than those of neighboring coffee-producing countries such as Guatemala and Nicaragua. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60 per cent of all coffee production in Honduras.

There are six main coffee producing areas in Honduras, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz and El Paraiso in the southeast. Honduran coffee tastes less acidic, while caramel is more sweet. The taste of coffee from these five different producing areas is also slightly different, some slightly sour, some have a unique flavor. Its quality is not bad at present, but because it is still promoting its popularity, the price of coffee in the country is actually quite competitive.

Honduran coffee seems strange to many coffee drinkers.

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will trim the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all.

When it comes to coffee production, the geographical conditions of Honduras are no less than those of neighboring coffee-producing countries such as Guatemala and Nicaragua. However, in the past, Honduras was less well-known in the consumer market because it did not have strong support in the handling and transportation of raw beans. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has slowly opened up the international popularity of coffee from Honduras.

High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruity in the taste.

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will trim the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all.

High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruity in the taste.

For coffee production, the geographical conditions of Honduras are no less than those of its neighboring coffee-producing countries such as Guatemala and Nicaragua. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of the total coffee production in Honduras. In the coffee garden, because the planting area belongs to the mountain area, people pick coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with multi-quality coffee. It has become one of the top ten coffee exporters in the world.

Most of the coffee varieties grown in Honduras are Arabica, mainly derived from Bourbon Bourbon, Kaddura Caturra, Kaduai Catuai, Iron pickup Typica and Pacas Pacas.

Typica tin card: the oldest native variety in Ethiopia, all Arabica are derived from Tibika. The top leaf of Tiebika is bronzed and the bean body is oval or thin in shape; the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is less.

Borbon bourbon: a variety mutated from Typica, which, like Typica, is currently the closest to the original species. Bourbon spread from southwestern Ethiopia to Yemen and was brought to the island of bourbon (now Reunion) from Yemen in 1715 and 1718. Bourbon produces 2030% more fruit than Typica.

Caturra Kaddura: native to Brazil, is a variety of bourbon. Kaddura is a short and dense coffee species, which is more convenient to harvest and take care of. The branch and the trunk also show a 45-degree angle. The leaves are round and shiny! The shape of the fruit is similar to that of bourbon, but the yield per plant is higher, the harvest time is later, and the trunk is more resistant to the wind!

Catuaikaduai seed: it also comes from Brazil. It's a hybrid of Mundo Novo and Caturra.

Maracatu Malakadura: a hybrid of Maragogype and Caturra, with a larger bean shape.

The grading system of coffee in Honduras adopts the classification system of altitude and defect rate, in which the classification of defect rate is divided into two standards: the United States and Europe.

Altitude

Defect rate classification

Appearance and flavor Honduran coffee bean particles are large in shape, uniform in size, uniform in color and glossy. Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality.

Washing method the high-quality coffee in Honduras uses the washing method to treat the coffee beans, usually after soaking, the defective fruit will surface and can be discarded first.

Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Honduran coffee is dried in the sun, so there is always a hint of fruit in the taste.

[front Street Coffee Honduras San Juan Heido Coffee beans]

Country: Honduras

Origin: San Juan Xido producing area

Manor: Finca Altos de Erapuca of Otos Manor

Altitude: 1300m

Variety: Kaduai

Treatment: Washed washing

[front street cooking method] display filter cup: V60 filter cup

Water temperature: 88-89 degrees

Degree of grinding: small Fuji grinding 4

Powder / water ratio: 1:15

Washing and cooking technique

The steaming time is 30 seconds, and the amount of water injection is 30-125-225 grams.

Cooking analysis

San Juan likes to bake a little deeper, in order to reduce the release of bitterness, choose to use coarse sugar grinding degree, lower water temperature, extract full texture of coffee liquid, fully show its caramel, cream, nut sweetness.

Steaming and water injection in the first stage, stick to the powder layer as far as possible, at this time, the coffee powder absorbs water and expels vigorously, the gap of the powder particles is large, the water column is too high, it is easy to pass through the coffee powder at once, and does not fully participate in the extraction, and when the water column is injected into the second stage, the height of the water column can be increased in order to stir the fine powder at the bottom of the filter cup and reduce blockage.