The correct way to make coffee in Honduras Fauvignon Manor

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We look forward to having a taste of El Liquidambo, a Honduran coffee baked by Collonna in Bath, England, which has won a grand prize in the new year.

Growing up in a temperate valley of pine and oak trees, it beat hundreds of other competitors in a blind taste, and a 41-member jury awarded the coffee the coveted Honduran prize for its round, juicy sweetness.

El Liquidambo was made by Guadalupe Rodriguez and his family in the village of Pozo Negro in western Honduras. Everyone, including his adult children and their families, is involved in the harvest, production and processing of coffee. It was the second time in two years that Rodriguez competed in the competition and won the honors cup after a lifetime of coffee cultivation.

In addition to its exquisite taste, El Liquidambo as the crown of the lempa variety is noteworthy. As a subvariety of Catimor native to Honduras, l Empila was originally developed into a variety with high yield and disease resistance. Such a hardy variety is often of poor quality, but this coffee has gone beyond its inherent model and scored an astonishing 88 points in the award of excellence.

El Liquidambo is baked by Collonna, the creative crystallization of three-time British barista champion Maxwell Collonna Dashwood (Maxwell Collonna Dashwood). Renowned for innovative research and pioneering efforts in professional coffee, Maxwell explores water composition and its effect on solubility and taste (he co-authored this book drinking coffee with chemist Christopher Hunton), and recently he started a line of Nespresso-compatible Professional Coffee capsules (which will soon become a collection). El Liquidambo is the top product in his bakery, representing the rarest, best and most popular coffee. In the collection, we are glad to bring you the first flavor.

When we choose El Liquidambo, what we want is something that can seize a happy New year. This is both spectacular and gratifying, and we can relive it over and over again. All this is immediately reflected in the liquidus. At the first taste, the warm taste of caramel apples came in the face; when the coffee stayed on the taste buds, the flavors of caramel and toffee became more intense, forming the main body of the coffee.

The logo of El Liquidambo is a deep and complex sweetness. This sweetness is tempered by the malic acid of golden kiwifruit and the crisp aromas of almonds and remains with the end of the coffee. It tastes as smooth as velvet, and this is a kind of coffee we can drink all year round.

We chose wave as a brewing method to maintain the balance of body, sweetness and acidity of El Liquidambo. If you want to further increase the sweetness of your coffee, simply increase the ratio of coffee to water to 17:1 and grind it more finely.

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