Introduction to the flavor and taste of coffee manor in Honduras

Although Honduras coffee does not have very distinct characteristics, but the overall taste is rich and balanced is its biggest feature. In detail, it has moderate or light acidity, giving a distinct but not intense feeling. Sometimes with a slight floral or fruity aroma (generally different regions, different altitudes of beans have different flavor performance) slightly bitter and obvious sweet back. Honduras taste overall balanced, acid and bitter are not strong, the balance between the two is excellent. Therefore, Honduran coffee's extremely balanced characteristics make it widely used. It can be used to mix coffee, but also as a single product to brew, with Honduran coffee to do the Italian espresso will have a commendable flavor display, so two very good quality coffee produced in Honduras, one is grown at an altitude of 1000~1500 meters "Highland Coffee", the other is grown at an altitude of 1500~2000 meters on behalf of Honduras's highest level "Special Highland Coffee", Most of it is exported to the United States and Germany, two countries in Honduras, coffee production is divided into six regions, spread in the west and south: Santa Barbara (Santa Barbara), El Paraiso (Paraiso), Copan (Copan), Baz (La Paz) and Gongmaya (Comayagua) and Olancho (Olancho), the average planting height is more than 1100 meters above sea level. Coffee varieties are Arabica, 69% belong to HG "high coffee" grade, 12% belong to SHG "special highland coffee", 19% belong to CS. The main varieties are Typic, Bourbon, Caturra, Villa Sarch and Lempira. This quality is displayed because the coffee beans in Honduras are larger in shape, uniform in size, and uniform in color. To make harvesting easier, farmers prune coffee trees to no more than 150 centimeters, which requires a ladder to pick, which takes time and can damage the tree by bending branches. Because the maturity of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them artificially, and then select the ripe red fruits. The same branch of coffee fruit, picking time often takes several weeks, can be fully harvested and Honduras high-quality coffee is used to process coffee beans, generally after soaking, in the soaking time, defective fruit will surface, can be discarded first. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun-dried, so it always has a light fruity taste