Taste and quality characteristics of Honduran Coffee Flavor description an introduction to the Manor by Grinding scale treatment

Taste and quality characteristics of Honduran Coffee Flavor description an introduction to the Manor by Grinding scale treatment

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 to provide you with a variety of coffee. Honduras is now one of the top ten coffee exporters in the world. Coffee producing areas are divided into six major producing areas, covering the west and south, namely, Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Koban), La Paz (Bazi), Comayagua (Gongmaya) and Olancho. The average planting height is 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.

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.