Six main coffee producing areas in Honduras introduce boutique coffee San Juan Xido Santa Barra Chateau
Honduran coffee seems strange to many coffee drinkers.
When it comes to coffee production, the geographical conditions of Honduras are no less than those of neighboring coffee-producing countries such as Guatemala and Nicaragua.
However, in the past, Honduras was less well-known in the consumer market because it did not have strong support in the handling and transportation of raw beans. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has slowly opened up the international popularity of coffee from Honduras.
There are six main coffee producing areas in Honduras, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz and El Paraiso in the southeast. Honduran coffee tastes less acidic, while caramel is more sweet.
The taste of coffee from these five different producing areas is also slightly different, some slightly sour, some have a unique flavor. Its quality is not bad at present, but because it is still promoting its popularity, the price of coffee in the country is actually quite competitive.
Because of its flavor characteristics, it is a good choice to make a single product or add mixed coffee, or even one of the beans with Espresso ingredients.
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Introduction of Salvadoran coffee with full grains but not too strong aroma
In the early 1990s, due to the impact of war, the national economy of El Salvador was greatly damaged, even destroyed. As a result, the output of coffee decreased from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, pure and slightly sour. With Guatemala and Costa
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Introduction to the classification of boutique Kenyan coffee
◎ grades defective beans by the number of points, which is the earliest method of grading, and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean counts as one.
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