How to make a cup by hand: lychee orchid coffee beans and Shirley coffee beans from Manor Moca in Honduras

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Introduction to the flavor of Honduran litchi orchid coffee in Qianjie

Have you ever had Honduran coffee? This Central American country, Honduras, is particularly unpopular among the many Central American coffee producers. But you may not know that since 2011, Honduras has surpassed Guatemala in coffee production to become the largest coffee producer in Central America and one of the top 10 coffee producers in the world!

Why do we always feel that Honduran coffee has a bad reputation?

In fact, most Honduran coffee is sold to Europe, and it is very popular among Europeans. Germany is the main importer of Honduran coffee, importing nearly 40 million kilograms of Honduran coffee every year. Although some Honduran coffee is sold to the United States and Japan, sales are not as impressive as in Europe.

On the development of coffee in Honduras

In fact, Honduran coffee is not so smooth at the beginning, compared with other Central American countries: Costa Rica, Guatemala, Nicaragua and so on, coffee development can be said to be very late.

The main reason for this is that the coffee industry in Honduras has been delayed by the lack of transportation construction connecting the producing area and the port, but after 1970, the government created an official organization for coffee: Instituto Hondure?o del Cafe (IHCAFE), which is dedicated to improving the quality of coffee, and coffee trees can be planted all over Honduras. Let Honduras produce more coffee than Costa Rica and Guatemala in 2011!

Honduran litchi orchid

Origin: Masahira town, Intibuka province, Honduras

Altitude: 1500-1700

Variety: Kaddura Kaduai

Processing plant: Moca Manor

Treatment method: fine washing + brandy barrel fermentation

Baking degree: shallow

Flavor description: brandy, litchi, dried longan, honey.

This is a coffee worth recommending and trying. The biggest difference is that after the exquisite washing process, the brandy oak barrel is fermented at a low temperature (15-20 degrees) for 30-40 days, and then dried in the shade to produce this full-bodied coffee with strong litchi flavor.

Shirley and Litchi orchid both come from Mocha Manor, and both use the wine barrel treatment method, and their flavor identification is very similar, the difference is that Shirley has a strong aroma in the first period, and after the same aroma is eliminated, Litchi Orchid will have a very fine and mellow feeling.

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