Features
Bean Type:Arabica (Bourbon, Caturra, Catuai)
Harvest Time:November - March
Processing Process:Washed - Honey Processing
Tasting Notes:Chocolate
Aroma (Smell):Sweet
Body:Medium
Altitude Grown:1200-1350m
Acidity:Low
Taste:A coffee with a very distinct chocolate flavor. The smooth body leaves a soft feeling in the mouth. After the sip, there's an aftertaste that leaves a mark on the back of the palate and throat. While the acidity becomes slightly apparent as it cools, the chocolate flavor remains dominant.
In classical washing processing methods, coffee cherries are fermented and softened in pools, then separated using water and a drum. During this process, a large amount of water is used, and the beans are completely separated from the fruit. In the honey processing method, the drum performing the sorting is adjusted to leave a very small amount of fruit on the beans, which are then left to dry in the sun. The small amount of fruit remaining on the beans gives the coffee a sweet taste, and for this reason, this method is called the "honey" processing method.
The fruit remaining on the coffee beans processed with the honey processing method adds some acidity, a slightly fruity taste, and sweetness to the coffee during drinking. Furthermore, because this method uses less water in processing, it is especially common in regions with water constraints. These beans, sourced from three different regions in Honduras, are processed using this method at washing stations, dried, and aged for a few weeks before being ready for export.
Detailed Information
Honduras is Central America's largest coffee exporter, accounting for 4 of the world's coffee production. Although its location doesn't reach extremely high altitudes, the advantages of its location between two oceans are reflected in the agricultural products it produces. Copan, from which Kahve.com sources this product, lies almost halfway between two oceans on the map. This creates a highly favorable and diverse climate, which positively affects the flavor of the coffees grown.
The city of Copan is a Mayan city founded before Columbus. Traces of the Mayans can be seen in its historical fabric. The world-famous Copan Ruins are located in this region. According to research, it was one of the Mayan scientific cities. Ladinos, descended from Mayan heritage, constitute 3 4 of the Honduran population. Unfortunately, due to political turmoil and turmoil, the country lacks a strong economy. However, coffee production is heavily supported by the government.
El Paraiso means paradise. Located in southern Honduras on the Nicaraguan border, this region has an altitude of 1000-1400 meters and temperatures ranging from 16-23 degrees Celsius. This region, where the country's champion beans have been produced in recent years, has become a major coffee producer in Honduras. It's also quite common to find fruity flavors in this region's produce.
The Yoro region is located on the Honduran border with El Salvador. Due to its elevation of 1600 meters and lower temperatures than the rest of Honduras, coffee beans take longer to develop, and this extended process enhances the flavor of the beans.
Today, approximately 100,000 families in the country are involved in coffee production. Three-quarters of these are small producers. Approximately one-fifth of farms have 2 hectares or less of land. A promising developmental milestone is the steadily younger coffee-producing population (average age: 46). Compared to just 10 years ago, the average age of the coffee-producing population has fallen by 10 years. The support, incentive policies, and training provided to the public by the Honduran Coffee Institute (IHCAFE) have played a significant role in this rejuvenation.
While Honduras generally experiences no problems with coffee production due to excessive rainfall, the climate is not suitable for solar drying. Therefore, drying is generally carried out using solar-powered dryers under the leadership of IHCAFE.
