Flavor and taste of Honduras San Juan Xido coffee beans with significant increase in yield
Coffee in Honduras is a imported from El Salvador.
Honduras produces high-acid high-quality coffee. Just like anywhere else.
The coffee grade in Honduras depends on altitude:
The coffee grown at an altitude of 700 to 1000 meters above sea level is medium.
The coffee grown at an altitude of 1000m to 1500m is excellent.
Coffee with an altitude of 1500 to 2000 meters belongs to special class.
Coffee production in Honduras increased significantly after the Brazilian frost in 1975
It increased from 500000 bags to 1.8 million bags in 20 years.
Coffee rust (Rust) is a great harm to coffee in the country, especially in the eastern part of the country.
The drug sprays used to treat the disease play an important role in increasing coffee production.
All coffee in Honduras is exported by individual transporters, mostly to the United States and Germany.
Honduran coffee has a good reputation and is suitable for mixed coffee.
Coffee exports from Honduras increased from 37,712 tons in May 2014 to 51,243 tons in May 2015. According to Honduran coffee agency officials and exporters, the 36% increase in exports is due to the production of new plantations and production is recovering from a devastating outbreak of deadly leaf rust fungi in coffee trees. Honduras is the largest exporter of coffee in Central America
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The coffee flavor of the Costa Rican Diamond Hill Manor with citrus or berry aromas.
Coffee is an important export product of Costa Rica, which earns a lot of foreign exchange for the country every year and is vividly called the golden seed. Costa Rica's unique natural conditions are very suitable for growing high-quality coffee varieties. Although the output is small, Costa Rican coffee always occupies an important position in the international boutique coffee market with its excellent quality. The Colombian government attaches great importance to the development of the coffee industry, except that it is prohibited by law.
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Arabian coffee with dry citric acid flavor
[Caturra] A mutant of Kaddura species Bourbon. It was first found in Brazil and began to be planted for commercial use in Minas Gerais, Brazil in 1937. The taste is sour with lemon or citrus taste, but it is not as sweet as Typica and Bourbon in terms of sweetness, because the sweetness of Caturra depends on the number and dosage of fertilizer applied by the grower. It has high production capacity, but it is necessary to maintain production capacity.
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