Honduras Central Region | Siguatepeque Cooperative Traditional Washed Cheetah SHB Flavor

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Honduras Central Growing Region | What are the flavor characteristics of Siguatepeque Cooperative Leopard SHB?

Honduras has 280,000 hectares of coffee plantations, mainly consisting of small-scale coffee farmers whose plantations are mostly less than 3.5 hectares in size. These farmers account for 60% of Honduras' coffee production. In the coffee plantations, men and women hand-pick coffee beans, which are then carefully processed and manufactured according to market demands to satisfy consumers' different taste preferences. Honduras harvests three million bags of coffee annually, providing the world with perfect coffee and unique coffee aromas. With both abundant quantity and excellent quality, it has now become the second-largest coffee exporter in Central America and the tenth-largest in the world.

Honduras' coffee industry affects the livelihoods of 100,000 families, creating one million job opportunities and establishing a permanent economic foundation for the country. Honduran coffee is divided into six major growing regions, distributed across the western and southern parts: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho, with an average growing altitude of over 1,100 meters above sea level. The coffee varieties are 100% Arabica, with 69% classified as HG grade, 12% as SHG, and 19% as CS. There are varieties such as Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Honduran coffee boasts first-class quality and is also the most competitively priced among Central American countries. The small, round, slightly bluish-green coffee beans are highly acidic with a full-bodied, slightly sweet flavor, suitable for use in coffee blends or as single-origin coffee. They are suitable for medium and dark roasting and are mainly exported to the United States, Germany, and Japan.

Coffee Origin Information

Region: Central Honduras

Producer: Local small farmers

Processing Method: Traditional washed processing

Grade: European standard washed strictly hard bean (SHB)

Varieties: Bourbon, Typica, Catuai, Caturra, Pacas

Altitude: 1,200 meters

Flavor Notes: Spices, mint milk, corn sweetness, nuts, caramel, with a light and gentle mouthfeel

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half before continuing to pour water. Slowly pour until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors in the front, middle, and back segments of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473