Honduras COE Champion Manor Santa Mata Chateau Coffee Honduras Kaduai Coffee

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Honduras has always been among the top few in the boutique coffee market, but Honduras has the advantages of natural environment, excellent soil quality, altitude, and climatic conditions. Nearby Guatemala, El Salvador and Nicaragua also have advanced coffee production. What Honduras lacks is infrastructure and its reputation in the consumer market is not good enough. Hongguo is better known for commercial beans than fine beans, and no matter how good the quality is, there is no way to sell them at a good price.

The Finca Santa Marta Santa Mata Manor in the Ocotepeque Ocotepec region is the winner of the 2006 COE Coffee Competition and is the top coffee farm in Honduras.

Property Characteristics: farm characteristics

Farm name: Finca Santa Marta Santa Mata

City City: Tegucigalpita, Yoro

Region producing area: Ocotepeque Ocotepec

Country countries: Honduras Honduras

Altitude altitude: 1250-1480 m

Farm Size farm size: 59 Hectares 59 ha

Coffee growing area Coffee planting area: 3-5 Hectares ha

Annual Precipitation annual rainfall: 1300 haomi mm

Soil soil: Clay loam, sandy loam clay, sandy soil

Annual Production annual output: 400 bags of green coffee beans 400 bags of raw beans

Certification Certification: organic Organic

Shade Trees shade tree species: Guama, Liquidambar, Oak, Cedar, Guajiniquel and Musaceas melon horse, maple tree, oak, cedar, plantain

Water Source Water Source: natural Water Source of Natural Water Sources from the Santa Marta Farm Farm

Coffee Characteristics: coffee characteristics

Variety variety: Catuai Kaduai

Processing System treatment: Washed washing drying on the sun table

Flowering period flowering period: September-October September to October

Harvest period harvest time: Handpicked from January through March is harvested manually from January to March.

Appearance appearance: 18 eyes

Awards won the award: 2006 Cup of Excellence, 1st place (2006 COE champion)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: peanut, nut, almond, licorice, hazelnut, jasmine, carambola, kumquat, honey, sugar cane, brown sugar, maltose, frankincense

Acidity: very fresh, clean, low acidity, citrus, berries, mint, low complexity, smooth sour taste

Complex complexity and other other: good balance, medium-long finish, smooth oil ester taste, the finish is very sweet, smooth and silky without impurities