Honduras ‧ Central American Agriculture and Livestock - Marcala Fair Trade Coffee

Honduras Marcala Fair Trade Washed Coffee Flavor Profile

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Coffee produced in Honduras rarely appears in the Taiwanese coffee market. However, natural conditions such as altitude, temperature variations, and fertile soil are ideal for producing excellent coffee. In the past, due to inadequate processing technology and equipment at Honduran coffee farms or cooperatives, production remained focused on quantity-driven commercial or inexpensive coffee. High-quality, high-altitude coffee often suffered damage during mid-processing, significantly compromising its flavor and taste. However, in recent years, funding from Fair Trade organizations has helped build processing facilities and increase coffee farmers' professional knowledge, gradually helping Honduran coffee emerge from its低谷 and become a rising Central American coffee in the past one to two years.

Marcala, located in the southwestern mountainous region, is Honduras's most important coffee-producing area. The overall coffee quality is the best, far surpassing other Honduran coffee-producing regions. Coffee farms are all guided by the Fair Trade Association (F.T.). Most coffee farms are situated between altitudes of 1,500-1,800 meters. Coffee is grown organically using natural compost and natural methods for pest and disease control. Membership rules require that both members and raw bean purchasers must comply with the Fair Trade Association's founding principles of enabling coffee farmers to achieve better incomes, improving household incomes while simultaneously enhancing the overall community's education and living environment. This time, Zhida Coffee has introduced Strictly High Grown (S.H.G.) high-altitude beans certified by both the Fair Trade Association (F.T.) and the BIOLATINA organic organization, certified as organic raw beans by the Northern Region Branch of the Agricultural and Food Agency in Taiwan.

Marcala coffee is clearly marked on the bean bags as Fair Trade certified and as S.H.G. (the English abbreviation for Strictly High Grown) certified by the BIOLATINA organic organization. Defective beans are extremely rare. When roasted to light roast (City), the coffee bean's weight loss ratio is 16%, with empty shell beans and defective beans accounting for 1.5%. The coffee beans display an emerald green color with perfect shape and uniform size. The raw beans' appearance has minimal fuzz and is clean and tidy, bearing some resemblance to Guatemala's Isabel Estate beans. Marcala coffee beans, like Guatemala's Isabel Estate beans, belong to the category of Central American beans characterized by intact shape, large particles, and high consistency.

Roast Profiles and Flavor Notes

Light Roast - End of First Crack (City)

After grinding, the coffee emits an orange aroma. When brewed, it reveals a refreshing pear fragrance with a clean, crisp taste free of impurities and not heavy. The acidity of pomelo and green tangerine is clearly bright, transitioning to pineapple's fruity sweetness. The afterfeel leaves a refreshing mint sensation on both cheeks.

Medium Roast - 60 Seconds After First Crack (Full City-)

When brewed, the coffee releases an Assam tea fragrance with dried orange's mature fruit acidity. During medium roast, it begins to develop a smooth, oily texture with very noticeable and appealing milky aroma. The afterfeel has the sweetness of coconut water.

Dark Roast - Beginning of Second Crack (Full City)

The cocoa and chocolate aroma has a light texture that isn't heavy. Caramel and honey offer a soft sweetness that's pleasant without being cloying. The mouthfeel is smooth and steady but not intense. The acidity gradually emerges as the coffee cools. The afterfeel has the sweetness of vanilla and brown sugar.

Overall Evaluation

Marcala breaks away from the strange flavors that traditional Honduran coffee has presented to the world, emphasizing floral aromas as clean and clear as a lotus emerging from water. The taste is neither heavy nor intense, with a hard and clear coffee texture. The typical nut and almond flavors common in Central American coffees are absent, replaced instead by delicate fruity notes. Marcala is an outstanding excellent coffee, worthy of appreciation by African coffee enthusiasts, allowing you to transform your impression of Honduran coffee.

Creator Introduction

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains relatively quickly, pausing during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473