Introduction to the name of coffee bean manor in Honduras
Introduction to the name of coffee bean manor in Honduras
There are six main coffee producing areas in Duras, 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.
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. Coffee in Honduras is dried in the sun, so there is always a hint of fruit in the taste. The granules of Honduran coffee beans are large, uniform in size and uniform 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. The coffee fruit of the same branch often takes several weeks to be picked before it can be fully harvested. Honduran coffee has a rich and mellow taste, not astringent and sour taste, high mellow and aroma, and quite individual character. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium roasting has the best taste, has rich and unique aroma, and is favored by coffee lovers in Honduras.
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Flavor description of Honduran Coffee beans introduction to the Grinding scale of varieties produced in Honduras
The flavor description of Honduran coffee beans the grinding scale of the varieties producing areas introduces that high-quality coffee in Honduras uses a washing method to treat coffee beans, usually after soaking, when soaking, the defective fruit will surface and 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 fruit
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Yunnan Bourbon Coffee Bean Flavor description Variety treatment method
In fact, there are two reasons for the introduction of Yunnan bourbon coffee beans. One of the reasons is that for commercial and economic purposes, Katim is famous for its high yield and low disease. Second, you don't need very good coffee to make instant coffee. There is a third reason why we have to put in a good word for Nestle. Leaf rust spread all over the world that year, and a large number of species were popularized by international organizations.
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