Description of taste and flavor of Honduran coffee beans produced by grinding scale method

Description of taste and flavor of Honduran coffee beans produced by grinding scale method

The rating of Central American coffee is based on the altitude at which the coffee grows.

Mexico, Honduras, Haiti and other countries are rated at a high level.

Strictly High Grown (SHG), followed by High Grown (HG)

Mexico is called Altura, which means high in Spanish, which means high-altitude coffee; Papua New Guinea adds the name "Mile High" to mark coffee beans grown in the highlands and mountains.

On the other hand, in the alpine area, due to the cold climate, the coffee grows slowly, the density of raw beans is higher, the texture is harder, the more mellow and aromatic the coffee is, and it has a supple sour taste. On the other hand, in lower areas, the lower the density of raw beans and the less hard the texture, the worse the quality of coffee. therefore, there are also people who grade coffee beans grown at high elevations according to their hardness. Coffee beans are hard, dense and have the potential to give play to a special flavor. The really amazing coffee growing areas are at high altitudes, and these beans are only picked carefully in the mature season. Generally speaking, with the increase in altitude. The aroma of coffee will become more and more prominent and unique (see figure) from the temperature and sweetness of Brazilian beans at a low altitude of 3500 feet to a surge in the taste of Ethiopian coffee beans above 6000 feet. Altitude will give coffee beans a more complex and subtle taste.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. later, people even began to dislike this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become the fastest growing coffee market. Coffee producing and importing countries all over the world are aware of the great potential of the boutique coffee market, and continue to make efforts to the production and production of fine coffee. High-quality coffee in Honduras uses a washing method to treat coffee beans, which usually goes through soaking first. 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 fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit, the better the maturity. Coffee from Honduras