The flavor of Honduran coffee beans describes how to adjust the thickness and taste characteristics.

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The flavor of Honduran coffee beans describes how to adjust the thickness and taste characteristics of anchor points.

Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality. 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 and rich and unique aroma, which is favored by coffee lovers in Honduras. 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. Honduran coffee comes from El Salvador. At first coffee production was in a state of unavoidable heat until the frost in Brazil in 1975.

At that time, Brazil was badly hit and coffee production plummeted, while Honduras took the opportunity to "take the top". Coffee production soared from 500000 bags to 1.8 million bags and was ransacked. It was only after that that coffee production in Honduras really developed. Honduras now ranks second in coffee exports in China and the United States (second only to Guatemala), and coffee is mainly exported to the United States and Germany.

Honduras produces two kinds of coffee of very good quality, which are highly respected by coffee lovers. One is the "Highland Coffee", which is grown at an altitude of 1000 Muhammad 1500 Michael, and the other is the "selected Highland Coffee", which represents the highest level of Honduras, which is grown at an altitude of 1500 Murray 2000 Michael.

Most of the Honduran coffee is exported to the United States and Germany.

Qianjie Coffee shares data of hand brewing of Honduran Coffee

Filter cup: KONO

Gouache ratio: 1:14

Degree of grinding: small Fuji 3.5

Water temperature: 86-88 ℃

Brewing and cooking techniques:

Steam for 30s with 26g water, slowly inject water to 118g for segmentation, and then slightly increase the slow flushing to 210g.

Total duration: 1 million 39 percent 45 "

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