Honduras Coffee-Honduras Coffee-Honduras Coffee

Overall, Honduran coffee has a good reputation and is suitable for mixed coffee. Coffee in Honduras is imported from El Salvador. Honduras produces high-acid high-quality coffee. Like other places, the coffee grade in Honduras depends on altitude: coffee grown at 700 to 1000 meters above sea level is medium, coffee grown at 1000 to 1500 meters above sea level is superior, and coffee grown at 1500 to 2000 meters above sea level is superior.

After the frost in Brazil in 1975, coffee production in Honduras increased significantly, from 500000 bags to 1.8 million bags in 20 years. Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country, where rust is more serious, and drug sprays used to treat this disease have played an important role in increasing coffee production.

All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany. Because Honduras is located in the tropics, the temperature change in San Juan Theodore is small throughout the year. Therefore, the so-called winter is actually the rainy season, while the so-called summer is actually the dry season. In the tropics, altitude has a greater effect on temperature than the duration of precipitation in a year. San Juan Seto is located more than 1239 meters above sea level, making the temperature slightly cooler all the year round. In summer (March-June), the maximum temperature is usually about 26C, while the average minimum temperature is about 18C. The highest average temperature in winter is 20 ℃ and the lowest is about 14 ℃. The modern economy of San Juan Seto is largely dependent on agriculture, most of which is small-scale coffee production, and its climate and altitude are very conducive to the production of high-quality coffee beans. COMISAJUL, a partnership of hundreds of small coffee growers in central Honduras, is located in San Juan Theto. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juan Heido region, where coffee is grown in mountains 1450-1550 meters above sea level and shaded by bananas, avocados, papayas and other fruit trees. Coffee farmers pick ripe fruits by hand during the harvest season, wash them and then dry them in the sun. The fermented water with coffee peel and pulp produced by water washing is collected and used as fertilizer for coffee trees. This batch of coffee has a very clean taste, high sweetness, soft acidity and the flavor of milk chocolate.