Introduction to the Flavor of Violet Fine Coffee treated by barrel fermentation in Manor Molaud, Honduras
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Qianjie-introduction to barrel fermentation of Violet Molaud Manor in Honduras
Wine barrel fermentation of Violet Molaud Manor in Honduras
Production area: Lempira production area Padrino MorodManor
Grading: SHG
Varieties: Catuai, Caturra, Bourbon
Planting height: 1600 meters
Processing method: barrel fermentation
Flavor characteristics: rum, melon, Wulizai, vanilla
Honduras Honduras
Honduras is a coffee-producing country in South America, with a coffee garden of 280000 hectares. At present, there are about 565 million coffee trees planted in China, and more than 95% of them are small farms, belonging to small farmers. More than 120000 families are involved in the production and cultivation of coffee, but most of the coffee plantations are less than 3.5 hectares, and 70% of them have less than 2 hectares of land. The cultivation of small farmers accounts for more than 60% of coffee production in Honduras. Central farms account for about 3%, and large farms account for about 2%.
Since 2007, under the leadership of the IHCAFE Coffee Bureau, Honduras has begun to improve the coffee growing environment and raw bean processing equipment, and improve the export efficiency of the coffee port. Although the popularity of Honduran coffee in the international market is still low, it has gradually made a marked improvement. In terms of coffee production alone, coffee produced in Honduras was already well-known in Central America from 2011 to 2012, harvesting about 3 million bags of coffee a year.
Molaud Manor Morod Manor
Molaud Coffee Manor is in Hondoras' sub-production area Lempira (Lombilla). The main local variety is Arabica, which is small and usually only 3 feet tall, making it easy to pick by hand. On the other hand, in the acidic soil and warm environment, the raw coffee beans on the farm are of uniform size, and the extracted coffee tastes smooth.
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