Honduran coffee Honduran coffee beans taste characteristics of Honduran coffee beans

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

For the mild Central American coffee, Honduras is one of them with distinctive style and rich tonality. Although the coffee industry develops relatively late, it is very powerful.

Not only high yield, high sweetness, but also the characteristics of fruity and low acidity, but also nurtured a number of loyal. A brief history of coffee in Honduras:

The coffee industry in Honduras has developed quite late, far less than most of the neighboring countries in Central America. In 1970, the government established the official organ Instituto Hondure ñ o del Cafe (IHCAFE).

Efforts have been made to improve the quality of coffee, and coffee laboratories have been set up in the six regions defined by the organization to assist coffee producers.

Coffee production has grown sharply since 2001, until 2011, when the coffee production reached nearly 6 million bags, exceeding the sum of Costa rica and melons combined. About 110,000 households in the country are engaged in coffee production.

Since 2012, production has fallen sharply due to Roya, a fungal coffee spores (Hemileia Vastatrix).

If the tree is not enough for photosynthesis to fall, the whole tree will die at best. Due to the warming of weather weather, the disease has become more severe, coupled with extremely high rainfall.

Making it difficult to dry and preserve coffee is a major problem facing Hongguo today.

The main products are Arabica, in which Kaddura, Kaduai, Pacas and Sabica are the main products.

Washing is the main method of treatment. It is the fifth largest coffee producer in the world.

And is about to rise to the fourth largest coffee producer in the world!

The global market share is about 3%.

The coffee is bright and rich, with citrus flavor, mellow taste and high sweetness.