Acer San Juan, Honduras, Xido bourbon, single baked nut milk chocolate flavor

Boutique coffee has a rich and beautiful taste. Even if the coffee made of boutique coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste, if not, it can not be called boutique coffee. The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

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 tastes very clean, high sweetness, very soft acidity, with the flavor of milk chocolate.