Coffee from Central America Coffee Honduras Coffee Taste characteristics volatile coffee producing areas

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Speaking of Honduran coffee, many people may feel very strange.

Only the world-famous diving resort, the Honduran Blue Cave, is associated with it.

But it is true that Honduras produces coffee, and the production of coffee is still very high, and the quality of coffee is also quite good.

Although it is now a backward and chaotic country, this small Central American country is also a region of Mayan civilization, with many relics of Mayan civilization.

There is a beautiful tropical seaside scenery here, if it were not for such a turbulent situation, it would certainly become a tourist destination.

Had it not been for such a turbulent situation, the coffee here would have been better.

Honduran coffee comes from El Salvador.

Honduran coffee does not have very distinctive characteristics. Its biggest feature is that the overall taste is rich and well-balanced.

Medium or shallow acidity, giving the impression of obvious but not strong.

Sometimes it has a beautiful floral or fruity aroma (generally speaking, beans produced in different regions and at different elevations have different performances).

Bitterness and obvious sweetness. The overall taste of Honduran coffee is balanced, sour and bitter are not so strong, and there is a good balance between the two.

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 prune coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick them.

This is not only time-consuming, but may also hurt the tree by bending the branches. Because 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 pick out 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 first.

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.

Coffee in Honduras is dried in the sun, so there is always a hint of fruit in the taste.

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality.

Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Medium baking can maximize the sweetness of beans.

Deep baking increases the bitterness, but the sweetness does not go away. Generally speaking, medium baking has the best taste and has rich and unique aromas.

Favored by coffee lovers in Honduras.

Flavor and taste characteristics: good flavor, rich and mellow, suitable for mixed drinking

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