Flavor description of Honduran Coffee introduction to the characteristics of varieties treated in the manor area

Flavor description of Honduran Coffee introduction to the characteristics of varieties treated in the manor area

The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. 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 fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all, which is mainly due to the classification and formation of coffee flavor and aroma.

Enzymatic fermentation: this is the flavor produced by fermentation during the treatment of raw beans (such as water washing, sun exposure, dense treatment), such as flower aroma, and fruit flavor.

Sugar browning sugar browning reaction: this part is the flavor produced by the caramelization reaction and Maillard reaction of coffee during roasting, such as nuts and chocolate.

Dry distilation dry distillation reaction: this part is the flavor produced by the dry distillation reaction in the coffee roasting process, such as currant, smoked flavor.

It is not very accurate to see that some people say that "the flavor wheel also represents the flavor produced by different degrees of roasting of coffee", but in fact there is a dry distillation reaction from the beginning of roasting.

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 mixed coffee, or even one of the beans with Espresso ingredients.