Introduction to the Origin of Honduran Coffee beans

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Qianjie Honduran Shirley Coffee, brief introduction of Honduran Coffee producing areas and varieties

Coffee from Honduras used to be rich in sweetness and moderate in taste, but lacks attractive entrance aromas. In order to achieve the entrance aroma, the processing plant began to study ways to increase the aroma, followed by the low-temperature fermentation of this Honduran-Shirley whisky barrel.

The "sherry bucket" is the aged barrel used by the Sherry winery in the whisky industry. All the buckets are stacked according to the vintage, the oldest sherry at the bottom and the youngest sherry at the top. Every year, some of the liquor is extracted from the bottom barrel for bottling and sales, and then the corresponding proportion is extracted from the upper barrel to replenish it, and so on ~ this is what makes sherry unique!

The whisky sherry barrel treatment is to first wash the freshly picked coffee fruit, then put it into a whisky oak barrel ripe into sherry and ferment at a low temperature for 30-40 days (the temperature is about 15-20 ℃), and then dry in the shade.

There are six major coffee producing areas in Honduras, mainly in the western and southern regions of Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso. The average height of high-quality products is more than 1100 meters above sea level. 69 per cent of the coffee grown in these areas is HG and 12 per cent is SHG,19% and CS.

The main varieties of coffee in Honduras are Typica, Bourbon, Caturra, Villa Sarchi and Lempira.

Common varieties:

Bourbon, Kaddura, Kaduai, IHCAFE 90, Lompilla, Tibica, some experimental varieties

IHCAFE 90, a new variety developed and named by the Hondure? OdelCafe Institute in Honduras in the 1980s, is a hybrid variety of East Timor and Kaddura (Timor x Caturra). This variety is not very tall, easy to care for and harvest, and is resistant to leaf rust. It was planted in Honduras in the 1980s and is a high-yield coffee variety that can be grown at lower altitudes. The palate is rich in layers, with sweet aromas of caramel, mango and citrus, and body is also very thick.

[Shirley, Honduras]

Country: Honduras

Producing area: Masaguara

Manor: Moca Manor

Altitude: 1500-1700m

Variety: Kaddura, Kaduai, Pacas

Treatment: fine washed whisky Shirley barrel fermentation

Flavor: the taste is thick, with raspberry acid notes, vanilla, dark chocolate flavor, wine aftertaste and sucrose back sweet, the overall flavor level is obvious.

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