What kind of Latin American coffee do you have? Introduction to Starbucks Honduran Coffee Wash Makala Coffee

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

Latin America

Fresh and lively acidity with aromas of nuts, cocoa and soft spices.

Honduras

Honduras is a very beautiful country and occupies an important position in the history of Central America. Until around 900 AD, the ancient city of Copan Maya was regarded as the capital of Central America. Like many other Mayan cities, it mysteriously disappeared. However, Honduras is also one of the poorest countries in the Western Hemisphere and one of the worst affected by Hurricane Mitch in 1997.

Coffee growing areas in Latin America include Mexico and countries in Central and South America. This is an extremely important area for Starbucks. In 2009, Latin America accounted for more than half of our total coffee purchases. Coffee from this area is often referred to as "washed" coffee and is generally processed by fermentation to form a flavor.

Washing method

Water washing helps to improve the acidity or aroma of coffee and gives it a soft and refreshing aftertaste.

As the name implies, this method mainly depends on the use of water. This is especially true when the mucus layer is dissolved in a large water tank during fermentation. As a result, cleaner coffee beans and cup flavors with higher acidity can be obtained. In fact fermentation strengthens the acidity of coffee which is why Latin American coffee (which is often processed by washing) is often famous for its significant acidity.

① collection: coffee berries will be transferred to a wet workshop where they are measured and placed in the collection tank.

② beating (de-fleshed): after the berries have been washed, they are fed into a pulp-removing machine. By rubbing, the pulp on the coffee beans can be fundamentally removed, which is waiting to be fermented, and the pulp will be collected for composting.

③ fermentation: after the pulp is removed, the coffee beans will be sent to the fermentor and fermented for 18-36 hours. In the early stages of fermentation, the enzyme breaks down the mucus so that the pulp can be removed. After fermentation, the coffee beans remove all residual mucus through the cleaning channel.

④ drying: coffee beans are dried on a drying table in a large outdoor yard, or by using a mechanical drum dryer. When drying outdoors, coffee beans need to be raked and turned constantly to ensure that they are evenly dried in the sun, a process that takes 5-7 days.

⑤ shelving: dry coffee beans are bagged and transferred to the warehouse for two months, while coffee beans continue to form flavor.

⑥ peeling: peel the coffee after shelving, the last step is to remove the peel around the outside of the coffee bean.

END