Introduction to the planting environment of coffee-producing areas in Honduras, which are mostly mountains and plateaus.

In the early 17th century, the Germans, French, Italians and Dutch all competed to sell coffee to their overseas colonies. In 1616, a coffee tree was transferred to the Netherlands via the port of Mocha, giving the Dutch the upper hand in the competition for coffee cultivation.

In 1658, the Dutch began to grow coffee in Ceylon.

In 1699, the first European plantations appeared in Java by the Dutch.

In 1715, the French brought coffee trees to Bourbon.

In 1718, the Dutch brought coffee to Suriname in South America, which was the prelude to the rapid development of the growing industry in the coffee center of the world (South America).

In 1723, a Frenchman, Gabriel Mathieu de Klee (Gabrie Mathieu De clieu), brought coffee saplings to Martinique. In 1727, the first plantation in South America, Pala, Brazil, was established. And then cultivated near Rio de Janeiro. The legendary Jamaican Blue Mountain Coffee began to grow in the Blue Mountains after coffee was introduced to Jamaica by the British in 1730. From 1750 to 1760, coffee was grown in Guatemala. In 1779, coffee was introduced into Costa Rica from Cuba. Coffee was first grown in Mexico in 1790. In 1825, coffee seeds from Rio de Janeiro were brought to the Hawaiian islands and became the famous Hawaiian Kona Coffee. In 1878, the British landed coffee in Africa and set up a coffee planting park in Kenya. In 1887, the French established a plantation in Vietnam with coffee saplings. In 1896, coffee began to land in Queensland, Australia.

From then on, the secret of coffee cultivation spread ten, ten hundred, and became an open secret.

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Flavor and taste characteristics: good flavor, rich and mellow, suitable for mixed drinking.

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.

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

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium roasting has the best taste, has rich and unique aroma, and is favored by coffee lovers in Honduras.