What is Blue Coffee Bean?| What is the flavor of lychee blue cold-extracted coffee?

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Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus. It has a tropical climate, mild temperature and abundant rainfall, so it is an ideal place for coffee growth.

Twenty years ago in Honduras, almost none of the items such as attention to details, environmental maintenance around the disposal site, investment in treatment equipment, export procedures, logistics and transportation of raw beans could compete with neighboring countries. The quality of raw beans was naturally coarse but not meticulous, and only a few manors or CoE winning batches could be called high-quality products. Since 2007, the situation has improved. Under the leadership of the IHCAFE Coffee Bureau and many far-sighted dry processing plants, Honduras has gradually achieved results in the improvement of the treatment process and the investment in raw bean processing equipment and transportation exports. even though the international market is still low-profile, active bean bakers have invested in Hongguo coffee-producing areas in an attempt to dig out high-quality products. In terms of output, from 2011 to 2012, Honduran coffee even occupies the leading position in Central America, harvesting about 3 million bags (46kg) of coffee every year. In addition to the volume, IHCAFE and the production association and processing plant that are interested in carrying out a series of projects, hoping to provide international buyers with high quality and delicious Honduran coffee.

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting.

Producing area: Masaguara, Honduras

Manor: Moca Manor

Treatment: brandy barrel fermentation washing treatment

Altitude: 1500-1700

Variety: mixed species

After picking, the brandy was first washed, then put into a brandy barrel for low temperature fermentation for 30-40 days, the fermentation temperature was 15-20 degrees, and then germinated and dried.

"Litchi orchid", using brandy barrel fermentation, coffee beans smell obvious litchi aroma, taste is also more than a layer of fermented wine.

This floral and fruity coffee bean broadens the range of coffee like an "outlier". For me, I have never had such fresh coffee before, although neither of us is following the trend. but still defeated by this different taste, obediently placed an order to buy raw beans.

After baking, we began to try the different tastes brought by different utensils and brewing methods, and found that the cold extraction method could better explain the flavor of this coffee bean-- the method of low temperature soaking could better precipitate the alcohol aroma from the coffee beans. after soaking overnight, the fermented taste can be displayed more comprehensively, and the coffee brewed at low temperature is not bitter. Even people who are not used to the taste of coffee can easily accept it.

Although it is already late autumn, it is a bit inappropriate to recommend cold extract at this time, but you can first imagine that in the gradually heavy autumn, or even in the winter with heating or air-conditioning, in a warm and dry room, it is also a particularly pleasant thing to take a cup of coffee out of the refrigerator with a strong smell of lychee and wine and a cold mouthful.

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