High-quality coffee Honduran coffee manor Honduran coffee making method

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Honduras

Honduras

Brief introduction of producing area

Honduras is located in the north of Central America, facing the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountains and plateaus. It has a tropical climate, mild temperature and abundant rainfall, so it is an ideal place for coffee growth.

Honduras produces two kinds of coffee of very good quality, which are highly respected by coffee lovers. One is "Highland Coffee", which grows at an altitude of 1000 to 1500 meters, and the other is "selected Highland Coffee", which represents the highest level of Honduras, which grows at an altitude of 1500 to 2000 meters. Most of the Honduran coffee is exported to the United States and Germany.

Twenty years ago in Honduras, almost none of the items such as attention to details, environmental maintenance around the disposal site, investment in treatment equipment, export procedures, logistics and transportation of raw beans could compete with neighboring countries. The quality of raw beans was naturally coarse but not meticulous, and only a few manors or CoE winning batches could be called high-quality products. Since 2007, the situation has improved. Under the leadership of the IHCAFE Coffee Bureau and many far-sighted dry processing plants, Honduras has gradually achieved results in the improvement of the treatment process and the investment in raw bean processing equipment and transportation exports. even though the international market is still low-profile, active bean bakers have invested in Hongguo coffee-producing areas in an attempt to dig out high-quality products. In terms of output, from 2011 to 2012, Honduran coffee even occupies the leading position in Central America, harvesting about 3 million bags (46kg) of coffee every year. In addition to the volume, IHCAFE and the production association and processing plant that are interested in carrying out a series of projects, hoping to provide international buyers with high quality and delicious Honduran coffee.

Introduction to the eight Coffee producing areas in Honduras

According to IHCAFE data, Honduran coffee can be divided into six major producing areas, mainly located in western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso. The average height of high-quality products is more than 1100 meters above sea level. 69% of the coffee grown in these areas is HG, and 12% is SHG,19% and CS. The main varieties are Typica, Bourbon, Caturra, Villa Sarchi and Lempira. At present, the main classification is still by altitude. The relationship between Hongguo coffee grade and height is as follows:

The following three levels and the specified altitude are--

Standard grade, planting height is 610-915m.

High Grown grade, planting height is 915-1220 (m)

Strictily High Grown grade, planting height is more than 1221 meters

I am more interested in the "Hong Honduras Western Coffee" Association, referred to as HWC, which is located in the western producing area, and its development is worthy of attention.

The coffee produced and labeled by HWC is the first geographical indication (PGI) protected by the Macro government, and is also registered as a property right (IP) and brand (MC) of Honduras.

Coffees of western Honduras (HWC) is the first Protected Geographical Indication (PGI) and Brand Collective (MC) recognized and registered by the Honduran Institute Honduran Property (IP).

In addition to promoting boutique coffee through CoE competitions, Honduras has launched more delicate and accurate regional brands, which are no different from Guardia's identification and geographical indications, perhaps because Ethiopia defends the trademark rights of geographical names such as Sidamo and Yirgacheffe. The logo of Hongguo Western Coffee has been registered at the preparatory stage and licensed by the government and the National Coffee Bureau. Their idea is to provide market purchasing reference according to the testing quality of coffee harvesting and processing in the western region, the cup testing process and the standards of Grade 1 and Grade 2, and to identify eight sub-producing areas of coffee (HWC) in western Honduras according to sensory and flavor characteristics, geographical area, climate, soil, soil, process, etc. (organoleptic characteristics, geography, climate, soil, process).

These secondary producing areas are:

Erapuca (Ocotepeque- Copa á n)

G ü isayote (Ocotepeque)

Celaque (Ocotepeque, Copa á n and Lempira)

Puca (Lempira)

Camapara (Lempira)

Congol ó n (Lempira)

Opalaca (Intibuca)

Green Mountain (Lempira)

San Juan Hido Manor

San Juan Ciudo is a small village in central Honduras

Located 40 kilometers northeast of Tegucigalpa, the capital of Honduras.

The town is under the jurisdiction of Francisco Morz á n.

Although San Juan Theodore is historically famous for its mineral deposits

But the manor is because it's located

In the buffer zone of La Tigra National Park, it's a rainforest ecosystem.

It is also the first national park in Honduras.

The park acts as a huge reservoir.

Its climate and altitude are very conducive to the production of high quality coffee beans.

The coffee here is grown on mountains between 1450 and 1550 meters above sea level.

Rely on bananas, avocados, papayas and other fruit trees for shade.

Treatment mode

Washing method

In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees 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. For coffee fruits of the same branch, it often takes several weeks to pick them all.

High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee in Honduras is dried in the sun, so there is always a hint of fruit in the taste.

A partnership of hundreds of small coffee growers in central Honduras is located in San Juan Theodor. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juan Heido area. His charming farm has a washing plant and a fermentor. There, he spent 10 to 12 hours dealing with the fresh coffee fruit, and then washed it clean. If the weather is special, he will dry with an African tanning bed for 8 to 10 days.

Raw bean analysis

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color.

-classified by altitude

SHG

Extreme highland growth

Strictly High Grown

Over 1500 m

HG

Highland growth

High Grown

From 1000 to 1500 m

CS

Central standard

Central Standard

Under 1000 m

-grading according to defect rate

American standard USP

US preparation

European standard EP

Euro preparation

The meaning and rules of the name of coffee raw bean in Honduras:

Honduras SHG EP

Country + altitude level + defect standard

Raw bean information:

Country country: Honduras

Region Origin: San Juan Theodore Manor

Altitude altitude: 1300

Varietal variety: Kaduai

Process treatment: Washed washing

Roasting Analysis of Qianjie Coffee

Honduras is a hard bean, medium water raw beans, and the size of the beans is relatively uniform, the front street coffee will have an approximate range, to develop the mellow flavor of Honduras, the hard beans need to be roasted to more than medium, determine the approximate range. Qianjie coffee is designed with a medium, medium depth, second burst curve.

Qianjie coffee is recommended to record the data before roasting, the water content, density, origin, treatment method, ambient temperature and humidity in the baking room, etc., and plan your baking curve. Recording the chemical and physical changes during the baking process will help you better understand the final baking results and help improve the baking curve.

Roaster: Yangjia 800N, input 550g raw beans

Bake the curve:

The temperature of the furnace is 200 degrees Celsius, the fire power is 170C after opening the throttle for 1 minute, the throttle is unchanged, baking to 545 ", the temperature is 151.7 degrees, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 140C, and the throttle is changed to 4.

In the 9th'00 minute, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 23 ", turn the firepower down to 80 degrees, and the throttle is fully open (adjust the firepower very carefully, not so small as to be free of bursting sound), and put the pot at 202 degrees.

The sweetness is very good, especially the caramel sweetness is very obvious, and the full body formed by thick touch and rich greasy feeling is very delightful!

Palate: cream, baked nuts, milk chocolate

Analysis of coffee brewing in Qianjie

Data of brewing and cooking by coffee hand in front street

Filter cup: KONO

Gouache ratio: 1:14

Degree of grinding: small Fuji degree of grinding 4

Water temperature: 86-88 ℃

Brewing and cooking techniques:

Steam for 30s with 26g water, slowly inject water to 118g for segmentation, and then slightly increase the slow flushing to 210g.

Total duration: 1 million 39 percent 45 "

Other cooking data

1. Filter cup: French pressure pot

two。 Water temperature: 88 ℃

3. Degree of grinding: small Fuji degree of grinding 4

4. Baking degree: medium and deep baking

5. Steaming time: two and a half minutes

Flavor: balanced, chocolate, long-lasting caramel sweetness

Qianjie coffee suggestion: 15g powder, small Fuji ghost tooth knife 4 grinding, 88 degrees water temperature soaking for two and a half minutes, pressing powder, filtering, pour out the coffee.

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