What are the flavor characteristics of the six major producing areas of Honduran coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
There are six major coffee producing areas in Honduras, mainly in the west and south.
Koban District (Copan), Obalaka District Opalaca)
Mondesius (Montecillos), Gongma Agua (Comayagua)
Akata (Agalta Tropical), Parasso (El Paraiso)
Among them, there are three major producing areas:
Copan: the coffee beans of Koban are all chocolate flavor, mellow taste and high sweetness.
Mondesius (Montecillos): the highest manor in Honduras, the coffee is bright and layered, full of rich fruit and sweet aromas with citrus aromas.
Agalta Tropical: the coffee beans in this area have a balance of honey sweetness and acidity, with chocolate tonality.
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