Six major coffee producing areas in Honduras introduce the difference of flavor between Shirley and Litchi orchid coffee beans in Moca Manor.
There are six main coffee-growing areas in Honduras: Copan, Opalaka, Montesiros, Comayagua, El Paleso and Agarta.
Copan Copan
Copan is the most famous growing area in Honduras. They produce sweet coffee at an altitude of 3300 to 5000 feet, with citrus, chocolate and caramel flavors. Their coffee is much less fruity than that in some other growing areas.
Opalaka Opalaca
In Opalaka, most coffee grows at very high altitudes-usually 5000 feet above sea level. Their coffee has a strong mango flavor, bright aroma and strong acidity.
Montecius Montecillos
Even higher in the mountains-- usually 5300 feet above sea level-- we found Montesilos, where there was a cool night, and the coffee beans ripened slowly. The coffee there is very sweet and usually has a drupe flavor.
Komayagua Comayagua
Most of Komayagua is between 3300 and 5000 feet above sea level. Their coffee has a hint of citrus, low acidity and sweetness.
El Paleso El Paraiso
In southern Honduras, about 4600 feet above sea level, you will find an award-winning coffee region in El Paraiso--. Their coffee is sweet with a hint of jasmine, apple, blueberry and peach.
There are two types of coffee beans from Massala Guamoca Manor on the front street. They are Shirley and Litchi Orchid, both of which are frequently circulated in the coffee market in recent years.
Shirley, Honduras
Variety: Kaddura treatment: fine washing whisky barrel fermentation
Baking: cinnamon baking: 1500-1700 meters above sea level
Flavor: the aroma is very strong with strong fermented aroma. There are vanilla and cream aromas at the front, whisky, berries, almonds and dark chocolate in the mouth, and maple syrup in the finish.
Litchi orchid in Honduras
Variety: Kaduai treatment: delicate washing brandy barrel fermentation
Baking: medium baking altitude: 1500-1700 m
Flavor: the entrance is litchi, brandy and cream. With the change of temperature, the taste of wine and dark chocolate is very obvious, the taste is thick, and the sweetness of honey is very obvious.
Agalta Agalta
Agarta is between 3600 and 4600 feet above sea level and the area is very humid. Due to the local climate, Agartan coffee growers like to wash coffee beans. Their coffee is rich in flavor, chocolate and sweetness.
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The origin story of Honduran coffee dates back to the late 18th century, when Spanish traders introduced coffee plants to the country. It was not until the early 19th century, when Honduras gained independence from Spain, that the Honduran coffee industry really took off. Even after independence, Honduras's coffee industry remained far behind for several reasons.
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