Pour-Over Honduras Coffee Bean Flavor Characteristics & Grinding Adjustment for Laurel Estate Beans

FrontStreet Coffee believes that in addition to variety, origin, and cultivation methods, another important factor affecting coffee flavor is the coffee bean processing method. Different processing methods bring out different flavors in coffee beans. There are increasingly more coffee bean processing methods, and FrontStreet Coffee's beans basically cover all current mainstream processing methods. FrontStreet Coffee will continue to explore and evaluate distinctive coffee beans, providing objective data references for everyone.

Introduction to Honduras Coffee Country

Honduras is located in northern Central America, bordering the Caribbean Sea to the north and the Gulf of Fonseca in the Pacific Ocean to the south. It borders Nicaragua and El Salvador to the east and south, and Guatemala to the west, with mostly mountainous and highland terrain. Honduras has 280,000 hectares of coffee plantations, mainly small coffee farms, with most coffee plantations being less than 3.5 hectares. These coffee plantations account for sixty percent of Honduras's total coffee production.

Not only is Honduras the largest coffee producer in Central America, but if counting only washed Arabica beans, Honduras is even the world's second-largest producer of washed Arabica beans. In the early 21st century, Honduran coffee surpassed bananas to become the country's most important economic crop. Banana production was dominated by large American companies, but coffee is grown by small farmers. Honduras currently has 110,000 coffee farmers, and manual harvesting of coffee cherries is the main harvesting method, with the harvesting season from November to March each year.

Honduras Coffee Development

Honduran coffee was first introduced to Honduras by Spanish merchants in the late 18th century. By 1804, Honduras was already growing coffee on a small scale. In fact, the late start of Honduras coffee development has historical reasons - Honduras lacked transportation infrastructure connecting production areas with ports, which prevented the coffee industry from developing. However, after 1970, the government established the official organization Instituto Hondureño del Café (IHCAFE) specifically for coffee, dedicated to improving coffee quality. Combined with the fact that coffee trees can be grown throughout Honduras, this allowed Honduras's coffee production to surpass Costa Rica and Guatemala in 2011.

In 1975, Brazil suffered from frost damage, causing a sharp decrease in coffee production. Honduras took this opportunity to "rise to prominence," with coffee production increasing sharply from 500,000 bags to 1.8 million bags, which were quickly snapped up. From then on, Honduras's coffee production truly began to develop. In the 1990s, specialty coffee rose in Central America, with other countries competing on quality, while Honduras lagged behind in coffee quality. The main reason was that during the green bean processing stage, the abundant and unpredictable rainfall in mountainous areas affected the final drying stage. In 2004, Honduras held its first Cup of Excellence green bean competition, where 21 coffees from across the country received recognition and participated in online auctions. In 2011, Honduras became the highest coffee-producing country in Central America and the world's second-largest Arabica coffee producer.

Today, Honduras has become one of the world's top ten coffee-producing countries and the world's second-largest Arabica coffee producer. Coffee plays an important role in its economy and national development. Honduras has 280,000 hectares of coffee plantations, mainly small coffee farms, with most coffee plantations being less than 3.5 hectares. These coffee plantations account for 60% of Honduras's total coffee production.

Honduras Processing Method - Washed Processing

Honduran coffee beans are mainly processed using the washed method. Washed process coffee is formed through the following steps:

1. Remove Floating Beans
Pour coffee beans into a large water tank. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, scoop away the floating beans from the water surface to complete the floating bean removal step.

2. Remove Peel and Pulp
Through a pulping machine, remove the outer peel and pulp of the coffee fruit. (This leaves pectin, inner parchment, and silver skin).

3. Fermentation
The purpose of this step is to use biological processing methods to remove the pectin. Place the coffee fruits processed by the pulping machine into fermentation tanks.

4. Washing
After completing fermentation and removing pectin, fermentation bacteria and impurities will remain on the coffee beans, so the coffee beans are washed again. To clean thoroughly, this step consumes a large amount of fresh water.

5. Drying and Removing Parchment, Silver Skin
Usually, machines (or sun-drying) are used to dry the coffee fruits until the moisture content drops to 10-14%. Then use a huller to remove the remaining parchment and silver skin to complete the processing.

FrontStreet Coffee roasts and brews Honduras washed processed Sweet Orange Estate and Laurel Estate to experience their flavors.

FrontStreet Coffee - Honduras Sweet Orange Estate

Country: Honduras
Region: Marcala
Altitude: 1425 meters
Variety: Catuai
Processing: Washed Processing

Roasting Analysis

This coffee belongs to SHB grade, with medium bean density. The yellowing point occurs at around 5 minutes 15 seconds, then reduce heat and open the air vent to enter the Maillard reaction. At first crack, open the air vent wide, maintain heat, temperature approximately 192.4°C, and drop the beans 2 minutes 00 seconds after first crack.

Yangjia 600g semi-direct flame roaster
Preheat roaster to 200°C, load beans, set air vent to 3. Turn on fire after 30 seconds, adjust heat to 160. Return to temperature at 1'31'', maintain heat, turn yellow at 5'15'', grassy smell disappears, enter dehydration stage, reduce heat to 130, open air vent to 4. When reaching 170°C, reduce heat again to 110.

At 8'40", dehydration is complete, bean surface shows wrinkles and black markings, toast aroma turns to coffee aroma, which is the prelude to first crack. At this point, maintain heat unchanged, open air vent to 5, and listen carefully for first crack sound. First crack begins at 9'11'', open air vent fully to 5. Development time after first crack is 2 minutes, drop at 192.4°C.

Cupping Report

Brewing Suggestions

Filter: Hario V60
Water Temperature: 90°C
Dose: 15 grams
Ratio: 1:15
Grind: Standard 20-mesh sieve 80% pass rate

Brewing Method

Segmented extraction
Use 30g of water for 30-second bloom, small water flow circular pour to 125g for segmentation. When water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from bloom) Extraction time is 2'00".

Flavor Description

Dry aroma with spices and roasted peanuts, making the bean's acidity more prominent, with soft berry acidity, flavors of orange, melon, cream, nuts, dark chocolate, and a genmaicha tea sensation in the finish.

FrontStreet Coffee · Honduras Laurel Estate Washed Parainema

Coffee Region: El Paraiso
Growing Altitude: 1400 meters
Coffee Variety: Parainema
Processing Method: Washed Processing
Coffee Grade: SHG

Roasting Curve

Cupping Report

Brewing Suggestions

Filter: Hario V60
Water Temperature: 90°C
Dose: 15 grams
Ratio: 1:15
Grind: Standard 20-mesh sieve 80% pass rate

Brewing Method

Segmented extraction
Use 30g of water for 30-second bloom, small water flow circular pour to 125g for segmentation. When water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from bloom) Extraction time is 2'00".

Flavor Description

Citrus, berries, grapefruit peel, with nutty and dark cocoa finish when cooled, prominent berry acidity, tea-like sensation

Honduras Flavor Profile

Average growing altitude is above 1,100 meters. The main coffee variety is Arabica, with mainly: Caturra, Catuai, Pacas, and Typica. Processing is mainly washed. Honduran coffee has quite diverse aromas, with the best showing complex fruit notes and vibrant, juice-like acidity. Body and sweetness are quite high, with fruity characteristics, but sometimes with nutty and toffee aromas, making it a rather multi-layered coffee.

Honduras Coffee Grading System:

Strictly High Grown (SHG): Over 1200 meters
High Grown (HG): Above 1000 meters
Central Standard (CS): Growing altitude over 600 meters

Honduras Varieties:

The vast majority of coffee varieties grown in Honduras are Arabica, mainly Bourbon, Caturra, Catuai, Typica, and Pacas-derived varieties.

Typica

Locally commonly called arebigo or criollo, branches usually form a 60-degree angle with the main stem. Coffee fruits are excellent and widely favored by buyers.

Bourbon

Widely grown in high-altitude mountain areas. Branches form a 45-degree angle with the main stem. New coffee leaves appear light green. Bourbon is also considered a taller variety that often requires pruning and care during initial planting! At the same time, individual plants require larger planting areas!

Caturra

Originating from Brazil, it's a Bourbon variant. Caturra is a dwarf, compact coffee variety, more convenient for harvesting and care. Branches also form a 45-degree angle with the main stem. Leaves are rounder and quite glossy! Fruit shape is quite similar to Bourbon but individual plant yield is higher, while harvest period is later, and main stem is more resistant to wind!

Catuai

Also originating from Brazil. It's a cross between Mundo Novo and Caturra. Catuai is also a dwarf variety but taller than Caturra. Branch angle and leaf shape are same as Caturra, only lighter in color. High yield, similar to Caturra, dwarf plant suitable for intensive planting, with better resistance to natural disasters, especially wind and rain resistance, low plant height, solid fruit set.

Maracatu

A cross between Maragogype and Caturra, with larger bean size.

Pacas

A Bourbon variant discovered in El Salvador, a new variety formed by single gene mutation. Plants can be further densely planted, with shorter internodal spacing and larger fruiting areas, ultimately resulting in higher unit yield.

Villa Sarchi

A natural mutation of Bourbon, with relatively dwarf plant form. Discovered in Costa Rica in the 1950s, named after the discovery location Sarchi.

Honduras Coffee Growing Regions

Honduran coffee can be divided into six major regions, mainly located in the western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso regions. The average growing altitude for specialty coffee in these areas is above 1,100 meters. 69% of coffee grown in these areas belongs to HG grade, 12% to SHG, and 19% to CS.

Copan Region:

Located between Copan, Ocotepeque, and Lempira areas, it exhibits strong chocolate flavor, with characteristics of honey and caramel sweetness, while fruit flavors are relatively light.

Altitude: 1,000 - 1,500 meters
Temperature: 11.5-22.5°C
Precipitation: 1300-2300 mm
Harvest: November - March

Opalaca Region:

Located between Santa Barbara, Intibucá, and Lempira areas, it has very delicate acidity, balanced overall performance, with tropical fruit flavors like grapes and mulberries, sweet and sour finish, showing strong lemon flavor, balanced with honey and caramel sweetness, with prominent fruit flavors.

Altitude: 1100-1500 meters
Temperature: 11.5-22.5°C
Precipitation: 1400-1950 mm
Harvest Season: November - February
Varieties: Bourbon, Typica, Catuai, Pacas

Montecillos Region:

Located between La Paz, Comayagua, Santa Barbara, and Intibucá areas, full of rich fruit and sweet aromas, paired with lemon and floral notes. Lemon and fruit aromas are its important characteristics, especially peach and orange, with lively and bright acidity, velvety texture, and persistent finish.

Altitude: 1200-1600 meters
Temperature: 12-21.2°C
Precipitation: 1300-2300 mm
Harvest Season: November - April
Varieties: Bourbon, Catuai, Typica

Comayagua Region:

Located between Comayagua and Francisco Morazán areas, mainly lemon-flavored, with obvious sweet fruit aroma, creamier texture, while also having citrus sweetness, and emitting sweet and chocolate aromas.

Altitude: 1,000 - 1,500 meters
Temperature: 14.0 - 22.0°C
Precipitation: 1350 - 1700 mm
Varieties: Bourbon, Caturra, Typica, Pacas
Harvest Season: December - March

Agalta Tropical Region:

This region spans parts of Olancho, El Paraiso, and Francisco Morazán provinces, mainly eastern provinces, it's the most dispersed region, consisting of fourteen protected areas to increase its plant diversity and balance the ecosystem, with high ecotourism value. Honey aroma and fragrance, with strong citrus flavor and subtle yet distinct acidity, and pleasant aftertaste.

Altitude: 1000-1400 meters
Temperature: 14.5-22.5°C
Precipitation: 1300-1950 mm
Harvest Season: December - March
Varieties: Bourbon, Catuai, Typica

El Paraiso Region:

El Paraiso is located in El Paraiso in southern Honduras, bordering Nicaragua. Coffee is mainly characterized by gentle fruit acidity, caramel aroma, and balanced taste.

Altitude: 1100-1500 meters
Temperature: 16-22.5°C
Precipitation: 1000-1400mm
Harvest Season: December - March

For more specialty coffee beans, please add private WeChat FrontStreet Coffee, WeChat ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473