Flavor description of Honduran Coffee beans introduction to Grinding scale of quality characteristics in Manor production area
Flavor description of Honduran Coffee beans introduction to Grinding scale of quality characteristics in Manor production area
This is the second largest coffee industry after Brazil, and is also the leader in the Columbia Maird Group (Colombia, Tanzania, Kenya). In addition, there are Asa Maird, Anwar Snow Arabica, Robsta). The more famous producing areas, such as "Medellin", "Manizarez", "Bogota" and "Armenia", all the coffee beans cultivated are Anicabi species, which are quite rich in taste and stable in quality and price. The fried coffee beans are even bigger and more beautiful.
From low-grade products to high-grade products can be produced, some of which are rare good goods in the world, the taste is so mellow that people can't put it down.
● quality beans: Columbia Spremer / Echesellon (other than Spremer, larger particles)
The characteristics of ● taste: sour, bitter, sweet and strong, the color is like a good wine.
The best frying degree of ●: medium-depth
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2-NO.8 according to the number of sundries, NO.13--NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is "Brazil Santos", which has been a necessity of blended coffee and is familiar to the public since ancient times. Recently, the rating of "Guilma Cup" is also very high.
Honduran coffee seems strange to many coffee drinkers.
When it comes to coffee production, the geographical conditions of Honduras are no less than those of neighboring coffee-producing countries such as Guatemala and Nicaragua.
However, in the past, Honduras was less well-known in the consumer market because it did not have strong support in the handling and transportation of raw beans. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has slowly opened up the international popularity of coffee from Honduras.
There are six main coffee producing areas in Honduras, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz and El Paraiso in the southeast. Honduran coffee tastes less acidic, while caramel is more sweet.
The taste of coffee from these five different producing areas is also slightly different, some slightly sour, some have a unique flavor. Its quality is not bad at present, but because it is still promoting its popularity, the price of coffee in the country is actually quite competitive.
Because of its flavor characteristics, it is a good choice to make a single product or add comprehensive coffee, or even one of the beans with Espresso ingredients.
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