Flavor characteristics of Jingye Magnolia in small Tree Manor in Honduras

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Jingye Magnolia of small Tree Manor in Honduras

Producing area: small Tree Manor

Altitude: 1700m

Variety: Kaduai

Treatment: washing

Flavor: lemon aroma, bergamot, melon, sweet and sour peaches, white tea

The manor owner's careful care of coffee, coupled with the high-altitude climate and soil, has created a fine flavor of the small tree manor. In order to scientifically manage and improve the quality of coffee, the owner of the manor also invited the Honduran Coffee Agency to assist in learning to use soil analysis to determine which fertilizers to use in the season to help coffee trees get appropriate nutrients and resist diurnal temperature differences and diseases and insect pests.

Honduran coffee does not have very distinctive characteristics. The overall flavor is rich, the taste is extremely balanced is its biggest feature; medium or light acidity, the feeling is obvious but not strong; sometimes with a beautiful flower or fruit aroma (generally speaking, coffee from different regions and different elevations will have different performance).

In the Gongma Agua producing area, the coffee bean produced by the small tree manor has a mild flavor because it grows geographically in Honduras in Central America; the Kaduai seed brings it soft acidity, and the washing treatment makes it smooth and clean; so when roasting this raw coffee bean, it enhances the flavor to be expressed-the aroma of lemon, the sweetness of melon, and the clean tea aftertaste and sweet taste.

Qianjie coffee is suggested to be brewed.

Suggested cooking method: hand flushing

Filter cup: V60

Degree of grinding: medium and fine grinding

Water temperature: 90 ±1 ℃

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g