Flavor description of Honduran Coffee beans; introduction to the quality characteristics of the treatment method in the manor area
Flavor description of Honduran Coffee beans; introduction to the quality characteristics of the treatment method in the manor area
The extremely balanced nature of Honduran coffee makes it a wide range of uses. Can be used to mix coffee, can also be used as a single product to brew, mixed with Honduran coffee Italian concentrate will have a surprising effect. Although in troubled times, coffee can also grow its own wonderful, it is not difficult to understand why so many people are so obsessed with this black liquid, to some extent, this is not a simple love or habit, coffee is a mood or rely on it. I hope this country will show its vitality and splendor as coffee as soon as possible. Tumultuous Honduras will have a future as wonderful as Honduran coffee.
High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it 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.
In Honduras, coffee-producing areas are divided into six major areas, spread to the west and south, namely Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Copan), La Paz (La Paz) and Comayagua (Olan Mound), 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.
So there are two kinds of very good quality coffee produced in Honduras, one is "Highland Coffee" growing at an altitude of 1000-1500 meters, and the other is "selected Highland Coffee" growing at an altitude of 1500-2000 meters, which represents the highest level of "selected Highland Coffee" in Honduras. Most of them are exported to the United States and Germany.
This batch of Holy Rose processing Plant (Beneficio Santa Rosa), from the Holy Rose place in the western province of Columbine, is a small cooperative of the local community, established in 2005 and supported by a non-profit organization, TechnoServe, to provide production technology and poverty eradication. The cooperative established a Mejoramiento Agra í cola Sostenible (MAS) assistance program to support 6000 families of small coffee farmers and provide technical assistance with the aim of producing high quality coffee beans. Coffee is planted from 1500 to 2000 meters above sea level. The main varieties of coffee are Caturra, Catuai, Bourbon and Pacas and Typica. Flavor reference: sweet, cream, brown sugar, melon sweet, mint, caramel milk. The acidity of the fruit is not obvious, it is layered and has a strong sweet taste of caramel. The aroma is harmonious, the flavor is rich, the flavor is sweet, warm and smooth rainforest alliance RFA (Rainforest Alliance) certification
Is a non-profit international non-governmental environmental protection organization whose mission is to protect the global ecosystem and the human and wildlife that make a living by changing land use patterns, business and consumer behavior.
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Introduction to the method of Grinding and Calibration for the Price, Flavor and taste of single Coffee beans in Brazil
Unlike in the past, Brazil's economy is less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world coffee, especially on coffee prices, is significant, such as 1994.
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Mellow, full-bodied Coffee Flavor description in Gujia Chiso, Ethiopia, introduction to the characteristics of the manor
Description of coffee flavor in Gujisha Chiso, Ethiopia Origin: Sumatra, Indonesia, Mantenin (unique flavor): Mantenin from Sumatra is one of the few Arakabi species with large granules, but poor production management and baking will reflect the beans, and it was regarded as the best before the Blue Mountains appeared. Characteristics: fragrance-strong, sweet
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