How about Honduran coffee? How to brew Honduran coffee with orange flavor

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Recent situation of coffee in Honduras

News!

According to the Honduran Coffee Institute (IHCAFE), Honduras exported 281470 bags of coffee (60 kg each) in December 2020, down 20 per cent from 339952 bags in the same period last year. The Honduran Coffee Institute believes that the sharp drop in coffee exports in December was due to stricter social quarantines imposed by major coffee consuming countries to contain the novel coronavirus epidemic, resulting in a decline in coffee consumption demand.

When it comes to Honduran coffee, the whisky barrel fermented sherry beans in the front street and the fermented brandy coffee beans in the brandy barrel (portal) are no strangers, since the launch of the barrel fermented coffee beans at Mocha Manor, because of the special flavor, impressive. In addition to Mocha Manor, there are other coffee estates in Honduras that are worth exploring, such as the Sweet Orange Manor mentioned in this article.

Makala coffee producing area

Marcala

This area covers the provinces of La Paz,Gomayagua, Santa B á rbara and Intibuca, which are connected by the Montecillos Central Mountains. The altitude is 1300-1700m and the annual rainfall is 1700-2200 mm. The high-quality coffee grown in Makala has a good reputation and image in the international market.

Today, the region also has a protected named coffee of origin, Marcala Coffee, as an alternative to improving competitiveness and protecting coffee produced in the region. The coffee beans in the producing area are tested by cup in the front street, the coffee aroma has bright and lively sour taste, a delicate citrus flavor, the overall taste is smooth, and the back part of the coffee is floral.

Sweet Orange Manor

El Naranjo

The suitable soil and water that Honduras is born with is that there are a number of high-quality coffee trees growing in the sweet orange manor of Honduras. The manor is named because the shade tree used for growing coffee in the sweet orange manor is a tall wild orange tree with a strong aroma.

Maybe the orange tree is blooming when the coffee tree is blooming, and the pollen of the orange tree falls into the coffee flower, or because the roots of the coffee tree and the orange tree are intertwined in the same land, providing / absorbing each other's nutrients. Growing coffee on the manor has a rare rich sweetness and rich aromas of flowers and fruits. Qianjie tested the coffee beans of the manor by cup, the astringency of orange peel and the fragrance of orange blossom can be found in the sweet orange manor.

Coffee bean variety

Catuai

Sweet Orange Manor mainly grows Kaduai, and the owner will trim the coffee tree no more than 150 centimeters, because if it grows too high, it must be picked by a ladder, which is not only time-consuming, but may also damage the tree by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe fruits.

Kaduai was introduced to Honduras in 1979 and was widely welcomed by farmers in 1989. Today, Kaduai accounts for more than 60% of all coffee production in Honduras. Similar to Kaddura, Kaduai has short coffee plants, suitable for intensive planting, and good resistance to natural disasters, especially wind and rain. Another advantage is that the results are solid and are not easy to fall off when the strong wind blows, which makes up for the weakness of Arabica fruit trees. Kaduai's disadvantage is that it is vulnerable to diseases and insect pests. In order to solve this problem, the Honduran Coffee Institute tried to develop a hybrid of Kaduai and Katim to improve disease resistance.

Coffee bean processing method

Washed

In order to better reflect the rich flower and fruit aroma of the manor beans, the sweet orange manor adopts the washing method to make the beans cleaner as a whole. Put the selected coffee cherry into the peeling machine and initially remove its peel and pulp. Put the raw coffee beans with residual pectin into the water and ferment the coffee beans for about 12-36 hours according to the change of local temperature. After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the remaining pulp and pectin. After cleaning, the coffee beans are dried by the sun or with the help of a dryer, the moisture content of coffee beans is reduced to about 12%, and finally the parchment of raw coffee beans is removed.

Qianjie Coffee Baking record

The Qianjie roaster noticed that this coffee belongs to the SHB grade, the bean density is medium, and the yellowing point is about 5 minutes and 15 seconds, then reduce the firepower and open the throttle to enter the Mena reaction, open the throttle when exploding, keep the firepower, the temperature is about 192.4 ℃, 2 minutes and 00 seconds after the explosion.

Roaster Yangjia 600g semi-direct fire: the furnace temperature is preheated to 200 degrees Celsius, the throttle is opened at 3pm 30s, the firepower is adjusted to 160, the temperature recovery point is 1: 31 ", keep the firepower, 5: 15" turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 130, the throttle is opened to 4, and when the throttle is opened to 170 degrees, the firepower is reduced to 110 again. When the dehydration is completed at 8pm, the bean surface shows wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion, when the firepower remains the same, the throttle opens to 5, and listen to the sound of the blast. when the explosion starts at 9: 11 ", the throttle is fully open for 5. The development time after the explosion is 2 minutes and the pot is 192.4 ℃.

Experience of brewing coffee in Qianjie

In order to better express the rich flower and fruit aroma and hierarchical feeling of this coffee bean, Qianjie decided to use V60 filter cup for cooking. The spiral design of the V60 filter cup not only prolongs the contact time between coffee powder and water, but also allows the water to concentrate along the spiral trough to the center of the filter cup, squeezing the coffee powder through the falling gravity of the water to form a higher sense of hierarchy.

Water temperature: 90 °C

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (screening rate of No. 20 screen 77%)

This time, using segmented brewing, first inject 30g of water for steaming for 30s, when the coffee expands into a "hamburger" shape. The center of the second section is filled with 125g water in a small circle. The height of water injection is 4cm, the strength is gentle, and the tumbling strength of the powder layer is reduced as much as possible, and the flow speed falls at 4G per second. When the water level drops to 1 stroke 2 of the silt layer, the third stage of water injection begins, and the water injection in this section is also gently circled from the center to the end of 225g. Finish the extraction after all the coffee liquid in the filter cup has been dripped, and the time is 2pm / 39 / 01 ". Shake gently after the coffee has been extracted, and then taste it after the coffee liquid is fully uniform.

Brewing flavor: the palate is slightly astringent like orange peel, with a hint of orange blossom, followed by lively acidity like grapefruit and green tea, followed by a roasted peanut finish.

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