Introduction to the flavor and taste characteristics of Santa Barara in the "high and low coffee" grade coffee manor in Honduras

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 prepare mixed coffee, but also can be used as a single product to brew it. Using Honduran coffee to match Italian concentrate will show more admirable flavor, so there are two kinds of very good quality coffee produced in Honduras. One is "Highland Coffee", which grows at an altitude of 1000-1500 meters above sea level, and the other is "selected Highland Coffee", which represents the highest level in Honduras. Most of it is exported to the United States and Germany, two countries in Honduras, coffee producing areas are divided into six major producing areas, spread over the west and south, namely Santa Barbara (Santa Barbara), Perry request (El Paraiso), Coban (Copan), Bazi (La Paz) and Gongmayagua (Comayagua) and Olanqiu (Olancho), 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.