The grading system of coffee beans in Honduras introduces the distinct flavor of washed beans in Honduras.

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Front Street-Honduras Coffee grading

Hongguo began to grow coffee at the end of the 19th century. Unlike some countries, which are widely planted at home after being introduced from other countries, Honduras has a large domestic planting volume, 90% of which is consumed at home.

Probably feel that such good planting conditions, do not export is too bad, slowly start the export business. In 1990, exports were about tens of thousands of tons, and by 2018 it has reached about 360000 tons. Although the country is small, the production of coffee has reached the forefront of the world.

Coffee beans are graded at altitude.

SHG: cultivated in highlands above 1200 m above sea level, it is the highest grade of beans produced in Honduras. HG: planted at an altitude of 900m to 1200m. CS: planted in an area with an altitude of 600m to 900m.

Characteristics of Honduran Coffee

Coffee beans are Arabica. Honduran coffee is rich in aroma, acidity and refreshing aftertaste, well balanced and soft.

Medium or shallow acidity, giving the impression of obvious but not strong. Sometimes it has a beautiful floral or fruity aroma (generally speaking, beans produced in different regions and at different elevations have different performances). It is not at all associated with the unrest of the country. Bitterness and obvious sweetness. The overall taste of Honduran coffee is balanced, sour and bitter are not so strong, and there is a good balance between the two.

Most of the Honduran coffee is treated by washing, so the coffee beans are relatively clean and stable in quality. From a baking point of view, medium-depth roasting is usually recommended. Coffee beans at this roasting degree tend to show dark chocolate aroma and a very strong sweetness, with a long finish.

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