Treatment of grinding degree and baking degree of San Juan Xido boutique coffee beans with large particle shape

Hongduras coffee bean particles are large in shape, uniform in size, uniform in color and glossy. 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.

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.

Hongdulas 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.

(1) Light Roast: very shallow baking, also known as "shallow baking"

Time to drop beans: before and after the start of the explosion

Wind taste: the bean table is light cinnamon color, with a strong grass flavor, taste and aroma is not enough, generally used in experiments, rarely used as a product.

(2) Cinnamon Roast: shallow baking, also known as cinnamon baking

Time to drop beans: an explosion begins to be dense.

Wind taste: the bean surface is cinnamon color, at this time the smell of grass has been removed, strong acidity, slightly fragrant, often used to make American coffee.

(3) Medium Roast: medium baking, also known as "micro baking"

Time to drop beans: from the explosion to the end

Wind taste: the bean surface is chestnut color, light taste, slightly sour with bitter, moderate aroma, retain the original flavor of coffee beans, often used as American coffee or mixed coffee.

(4) High Roast: moderate micro-deep baking, also known as "concentration baking"

Time to drop beans: the end of the first burst

Wind taste: the bean surface is light reddish brown, the taste is refreshing and rich, the sour and bitter balance is not irritating, and it is slightly sweet, with good aroma and flavor. Blue Mountain and Gillimazaro coffee are suitable for this roasting degree and are loved by people in Japan and Central and Northern Europe.

The extremely balanced nature of Honduran coffee makes it a wide range of uses. Can be used to mix coffee, can also be used as a single product to brew, mixed with Honduran coffee Italian concentrate will have a surprising effect. Although in troubled times, coffee can also grow its own wonderful, it is not difficult to understand why so many people are so obsessed with this black liquid, to some extent, this is not a simple love or habit, coffee is a mood or rely on it. I hope this country will show its vitality and splendor as coffee as soon as possible. Tumultuous Honduras will have a future as bright as Honduran coffee.

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.

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.

Its Honduran coffee comes from El Salvador. Coffee production was lukewarm at first 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.

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.