Introduction of San Juan Coffee Manor in Honduras: understanding the characteristics of Honduran Coffee

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Speaking of Honduran coffee, many people may feel very strange. Coffee in Honduras? In my impression, this is one of the most restless countries in China and the United States. The current political situation is still very unstable. The only thing that can be associated with it is the world famous diving resort-Honduras Blue Cave. Coffee? How can coffee be produced in such a chaotic country? However, it is true that Honduras produces coffee, and the production of coffee is still very high, and the quality of coffee is quite good.

Although it is now a backward and chaotic country, this small country in Central America is also an area of Mayan civilization. There are many Mayan civilization ruins in its territory. It has beautiful tropical seaside scenery. If there were no such turbulent situation, it would definitely become a tourist attraction. If there were no such turbulent situation, the coffee here would definitely be better.

Honduran coffee is imported from El Salvador. Coffee production was initially in a state of inexorable heat until the Brazilian frost of 1975. Brazil was hit hard, coffee production plummeted, while Honduras took advantage of the opportunity to "rise", coffee production soared from 500,000 bags to 1.8 million bags, and was robbed. Coffee production in Honduras really took off after that. Honduras is now the second largest coffee exporter in Central America (after Guatemala), mainly to the United States and Germany.

What is there to miss about coffee in this turbulent country? Honduran coffee does not have very distinctive characteristics. The overall flavor is rich and extremely balanced, which is its biggest feature.

Medium or light acidity, giving a distinct but not intense sensation. Sometimes with a nice floral or fruity aroma (generally different regions, different altitudes of beans have different performance). It is not at all reminiscent of the turmoil in this country. Bitterness and pronounced sweetness. Honduran coffee taste overall balanced, acid and bitterness are not so strong, the balance between the two is very good.

San Juan Cido is a small village in central Honduras, 40 km northeast of Tegucigalpa, Honduras. The town is the jurisdiction of Francisco Morazán, which also includes Nuevo Rosario,Guacamaya and PlanGrande, with a total population of approximately 1400.

Although San Juan Cido was historically known for its mineral deposits, its importance today is highlighted by its location within the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras 'first national park. The park acts as a huge reservoir of water, providing water for the capital's half a million inhabitants.

Because Honduras is located in the tropics, San Juan likes to have less temperature variation throughout the year. Therefore, the so-called winter is actually the rainy season, and the so-called summer is actually the dry season. In the tropics, altitude has a greater effect on temperature than the length of precipitation in the year. San Juan Cito's geographical location at an altitude of more than 1239 meters makes the temperature slightly cooler all year round. In summer (March-June), the highest temperatures tend to be 26 ° C. C, and the lowest temperature is about 18? C。The average temperature in winter is 20. C, the lowest is about 14. C.

San Juan Cito's modern economy is largely dependent on agriculture, much of it small-scale coffee production, and its climate and altitude are very conducive to producing high-quality coffee beans. COMISAJUL, a cooperative of hundreds of small coffee farmers in central Honduras, is located in San Juan Cito. COMISAJUL is a cooperative of hundreds of coffee farmers in San Juan Cido, where coffee is grown at an altitude of 1450-1550 meters and shaded by banana, avocado, papaya and other fruit trees. Coffee farmers hand-pick ripe fruit during harvest season, wash it and then dry it in the sun. The fermented water produced by washing with coffee peel pulp is collected and used as fertilizer for coffee trees. This batch of coffee tastes very clean, sweet, very mild acidity, with milk chocolate flavor.