Introduction to the characteristics of varieties of Coffee Bean Flavor description in Honduras
Sweetness is brought into full play, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium roasting has the best taste and rich and unique aroma, which is favored by coffee lovers in Honduras.
At present, although Honduras is now a backward and chaotic country, this small Central American country is also one of the birthplaces of Mayan civilization, with many relics of Mayan civilization and beautiful tropical seaside scenery. if it were not for such a turbulent situation, it would certainly become a tourist destination; if it were not for such a turbulent situation, the coffee here would be better.
For coffee production, the geographical conditions of Honduras are no less than those of its neighboring coffee-producing countries such as Guatemala and Nicaragua. There are 280000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5ha. These coffee plantations account for 60% of the total coffee production in Honduras.
In the coffee garden, because the planting area belongs to the mountain area, people pick coffee beans by hand, and then process them carefully in order to produce better quality coffee beans. Honduras collects 3 million bags of coffee every year and provides you with a variety of coffee. Now it has become one of the top ten coffee exporters in the world. This quality is demonstrated because the granules of coffee beans in Honduras are large in shape and uniform in size. The color is uniform and shiny. 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 red fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all.
And high-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when soaking, the defective fruit will surface and 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 fruity in the taste.
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Introduction to the flavor description and taste of fragrant and pure Salvadoran coffee beans
In the early 1990s, guerrilla warfare greatly damaged the country's national economy, reducing coffee production from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, and many farmers and workers were forced to leave the manor. The shortage of funds has led to a sharp drop in coffee production, from 1200 kg per hectare in the past to today's yield per hectare
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Introduction to the taste characteristics of Colombian coffee bean varieties treated with flavor
The pure taste of Colombian coffee comes from Colombia's natural environment with the most favorable conditions for coffee growth. But beyond that, it is inseparable from the hard work of local growers. In Colombia, coffee cultivation has reached 1.07 million hectares, there are about 302000 coffee plantations in the country, and 30 to 40 per cent of the rural population depends directly on coffee production. Columby
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