Honduras Coffee Bean Flavor Description Taste Manor Area Treatment Variety Features Introduction

Honduras Coffee Bean Flavor Description Taste Manor Area Treatment Variety Features Introduction

Honduran coffee beans are larger in shape, uniform in size, uniform in color and shiny. To make harvesting easier, farmers prune coffee trees to no more than 150 centimeters, which requires a ladder to pick, which takes time and can damage the tree by bending branches. Because each fruit of coffee beans has a different maturity period, to maintain the good quality of coffee beans, it is necessary to use artificial methods to pick and then select mature fruits. The same branch of coffee fruit, picking time often takes several weeks to harvest all

Medium or light acidity, giving a distinct but not intense sensation. Sometimes with a nice floral or fruity aroma (generally different regions, different altitudes of beans have different performance). It is not at all reminiscent of the turmoil in this country. Bitterness and pronounced sweetness. Honduran coffee taste overall balanced, acid and bitterness are not so strong, the balance between the two is very good Honduran coffee imported from El Salvador. Coffee production was initially in a state of inexorable heat until the Brazilian frost of 1975. Brazil was hit hard, coffee production plummeted, while Honduras took advantage of the opportunity to "rise", coffee production soared from 500,000 bags to 1.8 million bags, and was robbed. Coffee production in Honduras really took off after that. Honduras is now the second largest coffee exporter in Central America (after Guatemala), mainly to the United States and Germany

Honduran coffee may seem foreign to many coffee drinkers.

Honduras is no less geographically well-placed to produce coffee than its coffee-producing neighbours, such as Guatemala and Nicaragua.

Honduras, however, had previously been less well known in the consumer market because of its lack of strong support for raw bean handling and transportation. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has made Hondura coffee slowly open up internationally.

Honduras has six major coffee producing regions, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, and El Paraiso in the southeast. Honduran coffee tastes less acidic and caramel tastes sweeter.

Coffee from these five different regions also tastes slightly different, some slightly sour, some have a unique aroma. The quality is not bad at present, but coffee prices in the country are actually quite competitive at present because it is still developing its popularity.