Introduction of Honduran Coffee Bean Grade introduction of Honduran Coffee Bean varieties

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Honduran coffee

The quality of coffee in Honduras spans a huge range, from a low-cost Central American blender to high-cost batches, comparable to dangerous coffee with acidity and flavor. High quality coffee can be produced in areas such as Marcala,Copan and Santa Barbara,Ocotopeque. Honduras is one of the few productive countries, and countries such as Costa Rica and Panama are experiencing other demand for land pressure, harvesting less and less coffee. Honduran coffee can be made from bright, acidic aroma, light and sucrose sweetness, more caramel, lower acidity coffee, in espresso is good.

For many years, there has been little talk about Honduran coffee in the professional coffee market. We participated in some early baking cup tests, and before the excellent cup tests came to this country, we saw great potential for cup quality, but in wet processing and coffee drying technical problems. Although education for farmers in Honduras has greatly increased, the new challenge is plant diseases such as Roya, which has a significant impact on small farmers who lack the resources to fight the fungus.

Coffee from Honduras is wet-processed, usually of inconspicuous quality and is a good basis for blending. Since a small number of Honduran coffee beans almost reach the United States, you may not have the opportunity to compare this coffee with other Central American coffees.

Caturra,Typica and Bourbon varieties can be found in Honduras and are classified from "central standard" to "high maturity" to "strictly high yield". Honduras has all the environmental factors: soil, height, climate and farmers, whose training in agriculture is getting higher and higher.

The rich sweet and bitter aroma of cocoa is like a healing coffee journey

The Honduran coffee producing area is located in the western high mountains of 1000 MULLI 1900 meters above sea level. The severe terrain and climate hardening, coupled with fertile soil, make the Honduran coffee beans have a special rich bitter and sweet cocoa aroma.

Coffee beans grade SHG (Strictly High Grown), natural shade planting, water washing treatment, showing coffee beans clean taste and calm flavor, an entrance like a healing coffee journey.

Coffee has been grown in Honduras for more than 200 years (it began in 1804)

According to statistics, the planting area now reaches 280000 hectares, all of which are mainly small coffee farmers. 92% of Honduran coffee farmers are small individuals, and most of their coffee plantations are less than 3.5 hectares. These small coffee farmers account for 60% of coffee production! Coffee is a very important crop in Honduras.

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