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Description of taste types of Honduran coffee beans A brief introduction to the grinding scale of flavor treatment

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, A brief introduction to the grinding scale of the taste description of Honduran coffee beans A brief introduction to the grinding scale of high-quality coffee in Honduras, high-quality coffee in Honduras uses a washing method to treat coffee beans, which usually goes through soaking, and the defective fruit will surface when soaking. You can flow away and throw it away. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruit

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.

Honduras is a mountainous country in Central and North America, with a population of more than 8.3 million and an area of about 112000 square kilometers. Located in the north of Central America. It is bordered by the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west. More than 3/4 of the territory are mountains and plateaus. Mountains extend from west to east, inland for lava plateaus, multi-mountain valleys, coastal plains. Tropical climate, coastal plain belongs to tropical rain forest climate.

Two kinds of very good quality coffee produced in Honduras, one is "Highland Coffee", which grows at an altitude of 1000 to 1500 meters, and the other is "Special Highland Coffee", which represents the highest level of Honduras, which grows at an altitude of 1500 to 2000 meters. Most of them are exported to the United States and Germany.

Although there are no distinct characteristics of Honduran coffee, its biggest feature is its rich and balanced taste as a whole. In detail, it has a medium or shallow acidity, which is obvious but not strong. Sometimes with a slight floral or fruity aroma (generally speaking, different producing areas, different elevations of beans have different flavor performance) slightly bitter and obvious sweet. The taste of Honduras is balanced as a whole, sour and bitter are not strong, and the balance between them is better.