The dispute between different levels of flavor in the coffee bean producing areas of Honduras in Central America

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Front Street-Coffee producing area of Honduras

The terrain of Honduras is complex and the climate is diversified. Located in the coastal plain of Central America, it has a tropical rain forest climate, with an average annual temperature of 31 ℃. The mountain belongs to subtropical forest climate, the annual average temperature is 23 ℃, the rainy season is from June to November, the temperature is mild and the rainfall is abundant, so it is an ideal place for coffee growth.

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality. Marcala SHG SCAA scores range from 82 to 83, with excellent acidity, texture and sweetness. SHG,SCAA scores between 79 and 81, with solid acidity, body and sweetness, potential flavors are citrus, bitter chocolate, caramel, sugar cane and silky; HG, low acidity, good health, medium sweetness.

In Honduras, coffee-producing areas are divided into six major areas, spread to the west and south, namely Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), with an average planting height of more than 1100 meters above sea level. Coffee varieties are Arabica, 69% are HG "High and low Coffee", 12% are SHG "Special Highland Coffee" and 19% are CS. There are mainly Typic, Bourbon, Caturra, Villa Sarch and Lempira.

So there are two kinds of very good quality coffee produced in Honduras, one is the "Highland Coffee" grown at an altitude of 1000 to 1500 meters, and the other is the "selected Highland Coffee", which represents the highest level in Honduras, growing at an altitude of 1500 to 2000 meters. Most of them are exported to the United States and Germany.

Although there are no distinct characteristics of Honduran coffee, its biggest feature is its rich and balanced taste as a whole. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally speaking, different producing areas, different elevations of beans have different flavor performance) slightly bitter and obvious sweet.

The overall taste of Honduras is balanced, sour and bitter are not strong, and the balance between the two is better. Therefore, the extremely balanced nature of Honduran coffee makes it widely used. Can be used to mix coffee, can also be used as a single product to brew, with Honduran coffee mixed with Italian concentration will have a more admirable flavor display.

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