Characteristics of Honduran Coffee Flavor description of production area by Grinding scale
Characteristics of Honduran Coffee Flavor description of production area by Grinding scale
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.
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. At present, its quality is not poor, but because it is still promoting its popularity, the price of coffee in the country is actually quite competitive.
Honduras has so far exported 4.5 million bags of coffee, totaling 207 million kilograms. Suazo, president of the Hong Coffee producers Association, said the figure was 200000 kilograms more than expected at the beginning of the year, generating $600m in revenue for the country. Suazo expects Honduras to overtake Guatemala in coffee exports within three years, ranking first in Central America.
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