Introduction of the six major coffee producing areas in Honduras to the western and southern regions
In Honduras, coffee-producing areas are divided into six major areas, spread to the west and south, namely Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), with an average planting height of more than 1100 meters above sea level. Coffee varieties are Arabica, 69% are HG "High and low Coffee", 12% are SHG "Special Highland Coffee" and 19% are CS. There are mainly Typic, Bourbon, Caturra, Villa Sarch and Lempira.
So there are two kinds of very good quality coffee produced in Honduras, one is the "Highland Coffee" grown at an altitude of 1000 to 1500 meters, and the other is the "selected Highland Coffee", which represents the highest level in Honduras, growing at an altitude of 1500 to 2000 meters. Most of them are exported to the United States and Germany.
Although there are no distinct characteristics of Honduran coffee, its biggest feature is its rich and balanced taste as a whole. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally speaking, different producing areas, different elevations of beans have different flavor performance) slightly bitter and obvious sweet. The overall taste of Honduras is balanced, sour and bitter are not strong, and the balance between the two is better. Therefore, the extremely balanced nature of Honduran coffee makes it widely used. It can not only be used to mix coffee, but also can be brewed as a single product. Honduran coffee can be mixed with Italian concentrate, which will show a commendable flavor.
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High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed
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High-quality coffee beans are refined by water treatment. The coffee beans with less impurities can be obtained by the water washing method, but if the water quality and time are not properly controlled during the fermentation process, the coffee beans will easily be infected with the sour taste of excessive fermentation. and dry beans also need to pay attention to timely re-inspection to prevent coffee beans from being contaminated by wet ground and sundries. Processed
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