What are the characteristics of Honduran coffee beans in those famous producing areas
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Honduras has six major coffee producing areas, mainly located in the western and southern regions of Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso. Three of them are major coffee producing areas:
Montecius (Montecillos): the highest manor in Honduras, the coffee is bright and layered, full of rich fruit and sweet aromas with citrus aromas.
Copan: the coffee beans of Koban are all chocolate flavor, mellow taste and high sweetness.
Agalta Tropical: the coffee beans in this area have a balance of honey sweetness and acidity, with chocolate tonality.
Generally speaking, Hongguo coffee alcohol thickness and sweetness are quite high, all fruit tone, but sometimes with nutty, taffy flavor, is quite multi-layered coffee.
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Colombia has a red cherry program? Introduction to Red Associations | Colombian Coffee
Professional coffee knowledge exchange more information about coffee beans Please follow the Coffee Workshop (official Wechat account cafe_style) when we mention the red cherry project, we all think of Ethiopia's red cherry project. But in fact, there are similar things in Colombia! Colombian coffee is one of the few individual coffees sold in the world under the name of the country. In terms of overall quality, it gets
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Costa Rica explores the third generation of manor operators-an ancient manor honey to treat coffee beans
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) Costa Rica is located in Central America, the climate and soil conditions are very suitable for coffee growth, with a history of two hundred years. In recent years, Costa Rica conforms to the market trend and makes great efforts to develop high-quality coffee. Although the output is not large, but with its excellent quality and taste
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