A brief introduction to the History and Culture of the Origin and Development of Fine Coffee beans in Santa Barara Manor, Honduras

Coffee varieties are Arabica, 69% belong to HG "high coffee" grade, 12% belong to SHG "special highland coffee", 19% belong to CS. The main varieties are Typic, Bourbon, Caturra, Villa Sarch and Lempira. This quality is displayed because the coffee beans in Honduras are larger in shape, uniform in size, and uniform in color. To make harvesting easier, farmers prune coffee trees to no more than 150 centimeters, which requires a ladder to pick, which takes time and can damage the tree by bending branches. Because the maturity of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them artificially, and then select the ripe red fruits. The same branch of coffee fruit, picking time often takes several weeks to harvest all Honduras high-quality coffee is used to process coffee beans, generally after soaking, in the soaking time, defective fruit will surface, you can first flow away discarded. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun-dried, so it always has a light fruity taste

And Honduran coffee can elicit multiple levels of flavor depending on the degree of roasting. Medium baking can maximize the sweetness of beans, while deep baking can increase bitterness, but the sweetness does not disappear. Generally speaking, medium roast tastes best, has a rich and unique aroma, and is favored by Honduran coffee lovers.

At present, although Honduras is now a backward and chaotic country, this small country in Central America is also one of the cradles of Mayan civilization. There are many Mayan civilization relics in Honduras. It has beautiful tropical seaside scenery. If there were no such turbulent situation, it would definitely become a tourist attraction. The coffee would have been better if it hadn't been so volatile, and honduras 'high-quality coffee uses water washing to treat the beans, usually through steeping, during which the defective fruit will surface and can be discarded first. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun dried, so it always has a light fruity taste. This quality is displayed because Honduran coffee beans are large in shape, uniform in size, uniform in color and shiny. To make harvesting easier, farmers prune coffee trees to no more than 150 centimeters, which requires a ladder to pick, which takes time and can damage the tree by bending branches. Because the maturity of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them artificially, and then select the ripe red fruits. The coffee fruit of the same branch, picking time often takes several weeks, can be fully harvested Honduras coffee although there is no very distinct characteristics, but the overall taste is rich and balanced is its biggest feature. In detail, it has moderate or light acidity, giving a distinct but not intense feeling. Sometimes with a slight floral or fruity aroma (generally different regions, different altitudes of beans have different flavor performance) slightly bitter and obvious sweet back. Honduras taste overall balanced, acid and bitter are not strong, the balance between the two is excellent. Therefore, Honduran coffee's extremely balanced characteristics make it widely used. In Honduras, the coffee growing regions are divided into six regions, located in the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average planting height of more than 1100 meters. Coffee varieties are Arabica, 69% belong to HG "high coffee" grade, 12% belong to SHG "special highland coffee", 19% belong to CS. There are mainly Typic, Bourbon, Caturra, Villa Sarch and Lempira varieties. For the production of coffee, Honduras 'geographical conditions are no less than those of neighboring coffee producing countries such as Guatemala and Nicaragua. There are 280,000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5 hectares. These coffee plantations account for 60% of the coffee production in Honduras.

In coffee plantations, because they are grown in mountainous areas, coffee beans are picked by hand and carefully processed to produce better coffee beans. Honduras harvests 3 million bags of coffee every year, providing a variety of coffee quality to everyone, and is now one of the top ten coffee exporters in the world.

Honduras produces two very good quality coffee, one is grown in the altitude of 1000~1500 meters "highland coffee", the other is grown in the altitude of 1500~2000 meters on behalf of Honduras's highest level of "selected highland coffee", most of which are exported to the United States and Germany.

Although Honduras coffee does not have very distinct characteristics, but the overall taste is rich and balanced is its biggest feature. In detail, it has moderate or light acidity, giving a distinct but not intense feeling. Sometimes with a slight floral or fruity aroma (generally different regions, different altitudes of beans have different flavor performance) slightly bitter and obvious sweet back. Honduras taste overall balanced, acid and bitter are not strong, the balance between the two is excellent. Therefore, Honduran coffee's extremely balanced characteristics make it widely used. In Honduras, the coffee growing regions are divided into six regions, located in the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average planting height of more than 1100 meters.