Honduran Coffee Bean Flavor Profile - Taste Characteristics of Sweet Orange Estate Light Roast for Pour Over, Grind Size, and Brewing Description

Introduction to Honduran Coffee

Honduran coffee beans were not initially favored by the public. While coffee from neighboring countries like Guatemala and El Salvador gained recognition, Honduran coffee farmers were still struggling to survive.

Honduras is located in northern Central America, bordered by the Caribbean Sea to the north and the Gulf of Fonseca to the south. It shares borders with Nicaragua and El Salvador to the east and south, and Guatemala to the west. The country features mountainous terrain and plateaus with a tropical climate, moderate temperatures, and abundant rainfall - ideal conditions for coffee cultivation. After comparing coffee beans from several Central American countries, FrontStreet Coffee discovered they all share floral and fruity aromas with soft juice-like characteristics. Some might ask, doesn't each country have its unique flavor characteristics? Indeed, when FrontStreet Coffee introduces each country, we first highlight the coffee flavor characteristics of that country to help everyone remember them better. However, one important point is that national borders are man-made boundaries, and coffee beans don't immediately change their flavor just because they cross a border.

FrontStreet Coffee believes that good coffee roasting should reflect the flavors of its origin region. For example, Yirgacheffe should taste like Yirgacheffe, and then other possibilities can be developed on this foundation. This is the only standard that FrontStreet Coffee uses to determine coffee roasting. Returning to Honduran coffee, although its coffee flavors may be similar to neighboring countries, Honduran coffee can detect elements of exotic spices in its aroma, followed by a mellow sensation of nutty chocolate in the aftertaste, with an overall balanced and layered performance.

Honduras as a Coffee-Producing Nation

Honduras is not only the largest coffee producer in Central America, but when 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 cash 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 produces two very high-quality coffees that are highly regarded by coffee enthusiasts. One is "Highland Coffee" grown at altitudes of 1000-1500 meters, and the other is "Strictly High Grown" representing Honduras's highest quality, grown at altitudes of 1500-2000 meters. Most Honduran coffee is exported to the United States and Germany.

Development of Honduran Coffee

Honduran coffee was first introduced to Honduras by Spanish merchants in the late 18th century. By 1804, Honduras was already cultivating coffee on a small scale. In fact, the late development of Honduran coffee had historical reasons - Honduras lacked transportation infrastructure connecting production areas with ports, which delayed the development of the Honduran coffee industry. However, after 1970, the government established the official coffee institution Instituto Hondureño del Café (IHCAFE) dedicated to improving coffee quality. Combined with the fact that coffee trees can be grown throughout Honduras, coffee production in Honduras surpassed Costa Rica and Guatemala in 2011.

In 1975, Brazil experienced frost damage, causing a sharp decline in coffee production. Honduras took this opportunity to "rise up," with coffee production surging from 500,000 bags to 1.8 million bags, which were quickly snapped up. From then on, Honduran coffee production truly began to develop. In the 1990s, the specialty coffee movement 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, the abundant and irregular rainfall in mountainous areas affected the drying process in the final stage. In 2004, Honduras held its first Cup of Excellence 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 top ten coffee-producing countries in the world 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, mostly small coffee farms smaller than 3.5 hectares, which account for 60% of Honduras's total coffee production.

Characteristics of Honduran Coffee

The average growing altitude is above 1,100 meters. The main coffee varieties are Arabica, primarily including: Caturra, Catuai, Pacas, and Typica, with washed processing being the main method. Honduran coffee characteristics are quite diverse in aroma, with the best examples having complex fruit aromas and vibrant, juice-like acidity. Both body and sweetness are quite high, with fruity characteristics, but sometimes also with nutty and toffee aromas, making it a multi-layered coffee.

Honduran Coffee Grading System

Strictly High Grown (SHG): Over 1,200 meters
High Grown (HG): Over 1,000 meters
Central Standard (CS): Grown above 600 meters

Six Major Coffee Producing Regions in Honduras

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

1. Copán Region

Location: Located in western Honduras, bordering Guatemala, including parts of Copán, Ocotepeque, Cortés, Santa Bárbara, and Lempira departments.
Altitude: 1,000 - 1,500 meters
Temperature: 11.5-22.5°C
Precipitation: 1300-2300 mm
Harvest: November - March
Through cupping, FrontStreet Coffee found that coffee beans from this region exhibit strong chocolate flavors, characterized by the sweetness of honey and caramel, with relatively light fruit flavors.

FrontStreet Coffee: Las Gemelas Estate, Honduras

Region: Copán
Estate: Las Gemelas
Altitude: 1,250 meters
Variety: Red Catuai
Processing Method: Natural

FrontStreet Coffee Green Bean Analysis & Roasting Experience

FrontStreet Coffee observed that these beans are light green in color, with quite a lot of silver skin on the surface. The beans are relatively round, short, and uniform, with a sour grassy smell and pear aroma. When FrontStreet Coffee's roaster examined these beans, noting that the altitude wasn't very high and they were naturally processed, they decided to use a lower charging temperature and then gradually reduce the heat with medium heat to roast these beans.

Yangjia 800N roaster (300g batch): When the drum temperature reaches 175°C, immediately charge the beans with heat at 130 and air damper at 3. Return point at 1'36". When drum temperature reaches 140°C, open air damper to 3.5, keeping heat unchanged. When drum temperature reaches 151.1°C, bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When drum temperature reaches 176°C, adjust heat to 100, air damper unchanged. At 8'28", bean surface shows ugly wrinkles and black spots, toast smell clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'00", adjust air damper to 4, develop for 1'40" after first crack, discharge at 196°C.

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60
Water Temperature: 90°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind (80% pass-through rate on standard #20 sieve)

FrontStreet Coffee Three-Stage Pouring Method:

First stage: Pour 30g of water for bloom, bloom time about 30 seconds.
Second stage: Continue pouring to 125g when分段 (分段 means to pour in stages).
Third stage: When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish.
Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time: 2'00".

Brewing Flavors:

Brown sugar, berries, raisins, fermented wine aroma.

2. Opalaca Region

Altitude: 1100-1500 meters
Temperature: 11.5-22.5°C
Precipitation: 1400-1950 mm
Harvest Season: November - February
Varieties: Bourbon, Typica, Catuai, Pacas
The Opalaca region is located between Santa Bárbara, Intibucá, and Lempira departments. Through cupping, FrontStreet Coffee found that coffee beans from this region have very delicate acidity, with overall balanced performance. The cup has tropical fruits like grapes and mulberries, with a sweet and sour aftertaste, displaying strong lemon flavors, balanced with honey and caramel sweetness, and with distinct fruit flavors.

3. Montecillos Region

Altitude: 1200-1600 meters
Temperature: 12-21.2°C
Precipitation: 1300-2300 mm
Harvest Season: November - April
Varieties: Bourbon, Catuai, Typica
The Montecillos region is located between La Paz, Comayagua, Santa Bárbara, and Intibucá areas. Through cupping, FrontStreet Coffee found that coffee beans from this region are full of rich fruit and sweet aromas, accompanied by lemon and floral notes. Lemon and fruit aromas are its important characteristics, especially peach and orange, with lively and bright acidity, having a velvet-like texture and a long aftertaste.

4. Comayagua Region

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
The Comayagua region is located between Comayagua and Francisco Morazán areas. Through cupping, FrontStreet Coffee found that coffee beans from this region are mainly lemon-flavored, with clearly sweet fruit aromas. The mouthfeel is more creamy and mellow, while also having citrus sweetness and emitting sweet and chocolate aromas.

5. Agalta Tropical Region

Altitude: 1000-1400 meters
Temperature: 14.5-22.5°C
Precipitation: 1300-1950 mm
Harvest Season: December - March
Varieties: Bourbon, Catuai, Typica
The Agalta Tropical region spans parts of Olancho, El Paraíso, and Francisco Morazán departments, mainly eastern provinces. It is the most dispersed region, composed of fourteen protected areas to increase its plant diversity and balance the ecosystem, with high ecotourism value. Through cupping, FrontStreet Coffee found that coffee beans from this region have honey aromas and scents, with a strong citrus flavor and subtle but distinct acidity, and a pleasant aftertaste.

6. El Paraíso Region

Altitude: 1100-1500 meters
Temperature: 16-22.5°C
Precipitation: 1000-1400mm
Harvest Season: December - March
El Paraíso is located in southern Honduras, bordering Nicaragua. Through cupping, FrontStreet Coffee found that coffee beans from this region mainly have gentle fruit acidity, caramel aromas, and balanced mouthfeel.

FrontStreet Coffee: Honduras Laurel Estate Washed Parainema

Region: El Paraíso
Altitude: 1,400 meters
Variety: Parainema
Processing Method: Washed
Grade: SHG

FrontStreet Coffee Roasting Experience

Yangjia 800N roaster (300g batch): When the drum temperature reaches 160°C, immediately charge the beans with heat at 130 and air damper at 3. Return point at 1'36". When drum temperature reaches 109°C, open air damper to 4, keeping heat unchanged. When drum temperature reaches 153°C, bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When drum temperature reaches 177°C, adjust heat to 50, air damper unchanged. At 8'28", bean surface shows ugly wrinkles and black spots, toast smell clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'24", air damper unchanged, develop for 2'10" after first crack, discharge at 195°C.

FrontStreet Coffee Brewing Experience

Dripper: Hario V60
Water Temperature: 90°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: 80% pass-through rate on standard #20 sieve

FrontStreet Coffee uses segmented extraction:

Use 30g of water for 30-second bloom, then pour in a small circular motion to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time: 2'02".

Brewing Flavors:

Citrus, berries, grapefruit peel, with nutty and dark cocoa aftertaste as it cools, distinct berry acidity, tea-like sensation.

In addition to the 6 major coffee producing regions mentioned above, there are some smaller regions. Next, FrontStreet Coffee will introduce the Sweet Orange Estate from the La Paz region in southwestern Honduras.

FrontStreet Coffee: Honduras Sweet Orange Estate

Country: Honduras
Region: Marcala
Altitude: 1,425 meters
Variety: Catuai
Processing: Washed

FrontStreet Coffee Roasting Analysis

This coffee belongs to SHB grade. FrontStreet Coffee observed medium bean density, with the yellowing point at around 5 minutes 15 seconds, then reducing heat and opening the air damper to enter the Maillard reaction. At first crack, open the air damper wide, maintain heat, temperature approximately 192.4°C, discharge 2 minutes 00 seconds after first crack.

Yangjia 600g semi-direct flame roaster: Preheat drum to 200°C, charge beans, air damper at 3. After 30 seconds, turn on heat, adjust to 160. Return point at 1 minute 31 seconds. Maintain heat, yellowing at 5 minutes 15 seconds, grassy smell disappears, entering dehydration stage. Reduce heat to 130, open air damper to 4. When reaching 170°C, reduce heat again to 110. At 8'40", dehydration is complete, bean surface shows wrinkles and black spots, toast smell changes to coffee aroma, as prelude to first crack. At this time, maintain heat unchanged, open air damper to 5, and listen carefully for the sound of first crack. First crack begins at 9 minutes 11 seconds, air damper fully open to 5. Development time after first crack is 2 minutes, discharge at 192.4°C.

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60
Water Temperature: 90°C
Coffee Amount: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: 80% pass-through rate on standard #20 sieve

FrontStreet Coffee Segmented Pouring Method:

Use 30g of water for 30-second bloom, then pour in a small circular motion to 125g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from bloom). Extraction time: 1'58".

Brewing Flavors:

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

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