Introduction to the characteristics of Honduran Shirley Coffee Bean Flavor and taste extraction parameters of Honduran Coffee beans

The reputation of Honduran coffee beans has increased rapidly in recent years. Qianjie believes that it is not only related to the steady development of the Honduran coffee industry, but also the promotion of more coffee has attracted the attention of many coffee lovers. The hot litchi orchid and Shirley are the representative works of Honduran coffee beans. In the past, for shops under the street coffee line, guests often heard the praise of the front street coffee, "Wow, your coffee beans smell so good." and this aroma, ah, is really a must-kill stunt in the front street-warm sun matching.

Although Qianjie Coffee has created four types of Italian blended coffee according to different needs, stores have used warm sun blended coffee for three years in a row. The reason is very simple, different from other stores. The aroma is different: the traditional Italian coffee beans amplify the nutty aroma of the coffee beans, while the warm sun in the front street highlights the fermented aroma, and you can feel a hint of flowers on the inside. The flavor is different: the coffee aroma of chocolate is pursued by ordinary cafes, and the fusion with milk makes a cup of coffee "cocoa milk". On the other hand, the front street is not, we want our guests to feel the special coffee in the espresso. The secret of warm sun blending lies in the Honduran sherry coffee beans.

This coffee, named Shirley, comes from the Moca Manor in Masaguara, Honduras, and has such a cracked aroma after being fermented in a whisky barrel. In this special treatment, the freshly picked coffee fruit is carefully washed, then fermented in a barrel at a low temperature for 30-40 days (about 15-20 ℃), taken out and dried in the shade to obtain an unforgettable whisky flavor, like a mouthful of heart chocolate in memory, with sweetness from the tip of the tongue to the bottom of the heart. Next, Qianjie will give you a brief introduction to the details of the coffee beans:

Shirley, Honduras

Manor: Moca Manor

Variety: Kaddura Kaduai

Altitude: 1500m

Treatment: whisky barrel

Flavor: honey vanilla cream wine chocolate whisky

Starting with the Shirley coffee beans in the front street, today we will come to the front street to talk to you about the country where this amazing coffee bean is produced. Honduras is currently the largest coffee producer in Central America. However, after looking through the streets, there is very little information about Honduran coffee beans.

The literature of 1804 is the earliest information on the quality of coffee in Honduras that can be found on Qianjie, and the large-scale export of Honduras began in the 1970s, when the Honduran government saw the potential of coffee as a cash crop. This further led to the establishment of the Honduran Coffee Institute, when the government adopted legislation to promote Honduras's fledgling coffee industry, and Honduras's coffee exports increased significantly over time. Although there were some setbacks in the late 1990s, when natural disasters and the total collapse of the coffee market led to a downturn in the coffee industry in Honduras, by 2000, the Honduran Chronicle was successfully transformed into quality coffee beans, organic agriculture and fair trade practices.

According to the Honduran Coffee Research Institute (IHCAFE), there are currently six coffee producing areas in Honduras: Panke, Monde Seiyos, Akata, Obalaka, Kemayagua and El Paraiso. In Honduras, more than 90% are smallholder coffee growers. The vast majority of coffee produced in Honduras comes from 210 of the country's 298 municipalities and 15 of the country's 18 provinces, creating more than 1 million jobs or about 38 per cent of agricultural GDP.

Akata: compared with other coffee producing areas, Agarta is closer to the interior and has a dry and humid climate. Coffee is grown along the coast of Sierra de Agalta from 1100m to 1400m above sea level. The coffee cherries are harvested from December to March.

Kemayagua: like Akata coffee beans, coffee in Comayagua is usually harvested between December and March, where coffee cherries have more time to ferment sugar. Most coffee beans grow on the hills of Montana Los Comayagua, ranging from 1000m to 1500m above sea level.

Montesirius: also known as Caf é Marcala, coffee from the Montecillos Heights has a velvety body with sweet fruit and delicate acidity. Most Honduran Makala coffee is strictly grown at an altitude of 1200m-1600, and the harvest season is from December to April.

O'Baraca: high-yield coffee from the Opalaca region tends to have delicate acidity with sweet and citrus flavors. These coffee beans are usually harvested at an altitude of 1100m-1500m from November to February, giving coffee cherries a chance to ripen evenly.

Copan: this coffee growing area is located near the Guatemalan border at an altitude of 1000m-1500m. Known for its rich flavor and medium-bodied wine, it is very suitable for making espresso. These Honduran coffee beans are picked by hand between November and March.

El Paraiso: Honduran coffee in the region is famous for its complexity, delicate acidity and smooth taste. These beans grow at an altitude of 950m-1950m and are picked from December to March.

And this Shirley coffee bean is from Masaragua, which is located in Intibuc á, Honduras.

The provincial municipality, located in the south of the Jes ú sdeOtoro valley, is surrounded by mountains and hills and is mainly devoted to coffee cultivation.

So what kind of extraction would make Honduran coffee taste better? Qianjie believes that like most coffee, different brewing methods will produce different coffee flavor. We mentioned earlier that the espresso in the front street will be spelled with sherry beans, but in fact, Shirley sells very well in Qianjie as a single coffee. When serving as a single coffee, Qianjie chooses medium roasting to best show the fermented aroma of Shirley coffee, without destroying the original floral aroma and bright acidity of the coffee.

Buy a Shirley coffee bean from Qianjie, and Qianjie will teach you how to cook it. The old rule is to give the cooking parameters first:

V60 filter cup

Water temperature 91 ℃

Ratio of gouache to flour at 1:15

Powder content 15g

Grinding degree (75% of the pass rate of China No. 20 standard screen)

Qianjie cooking technique: first use twice the amount of water to steam, wait for about 30 seconds, small water flow around the circle to 125 grams, wait until the water level is about to reveal the powder bed, continue to inject water to 225 grams, and wait for the water to be completely dripped, the extraction process is controlled at about two minutes.

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