هندوراس مارافيا مزرعة بنفسجيحبوب البن
المنشأ
- المنطقة: هندوراس لمبيرا
- الصنف: كاتورا
- المعالجة: Wine barrel fermentation
- التحميص: تحميص فاتح
- الارتفاع: 1600 meters
- رقم الدفعة:
- المزارع:
النكهة:
Lychee, brandy aroma, center-cut chocolate, vanilla cream
- الرائحة: قوي
- النظافة: طفيف
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط إلى قوي
- المرارة:متوسط
- بعد الطعم:قوي
- بعد التبريد:قوي
هندوراس مارافيا مزرعة بنفسجيمقدمة حبوب البن:
Honduras Maravilla Estate Violet
Region: Lempira
Elevation: 1600 meters
Varieties: Caturra, Catuai, Bourbon
Processing method: Wine barrel fermentation
Grade: SHG
Coffee region
Honduras is located in northern Central America, bordering the Caribbean Sea to the north, the Gulf of Fonseca of the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west. The terrain is mostly mountainous and plateau.
Honduras has a complex terrain and diverse climate. The coastal plains of Central America have a tropical rainforest climate, with an average annual temperature of 31°C.
The mountainous areas have a subtropical forest climate, with an average annual temperature of 23°C. The rainy season lasts from June to November, featuring mild temperatures and abundant rainfall, making it an ideal environment for coffee cultivation.
The Maravilla Estate is located in the Lempira sub-region of Honduras. The coffee trees grown here are generally shorter, making it very convenient to harvest the coffee cherries. In the local acidic soil environment, the coffee beans produced are uniform in size, and the coffee has a smooth flavor.
Honduras Coffee Bean Grading Standards
Grades are primarily based on elevation
S: Standard grade, planted at altitudes below 1000 meters
HG: High Grown grade, planted at altitudes between 1000-1500 meters
SHG: Strictly High Grown grade, planted at altitudes above 1500 meters
This Honduras Maravilla Estate coffee is planted at an elevation of around 1600 meters, falling under the SHG grade.
Roast profile
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
The vast majority of coffee varieties grown in Honduras are Arabica, mainly Bourbon, Caturra, Catuai, Typica and Pacas-derived varieties.
Honduran coffee beans are relatively large in size, uniform in size, and even and glossy in color. Caturra - native to Brazil, is a mutation of Bourbon. Catuai - originating from Brazil. It is a cross between Mundo Novo and Caturra. The fruit shape is quite similar to Bourbon, but the yield per plant is higher, and the flavor also has a pleasant acidity.
نصائح التحضير:
Recommended brewing method: Pour over
Parameters: Water temperature: 90-91°C; Grind size: Medium-fine grind (80% passing through a 20-mesh sieve according to Chinese standards); Coffee-to-water ratio: 1:15; Use a pulsed pouring technique for extraction.
Start with a 30g bloom for 30 seconds; pour water in small streams centered to reach 125g in the first pour, then increase water flow to reach 225g when the water level is about to expose the coffee bed, then remove the filter when the water level is about to expose the coffee bed. (Start timing the bloom) Extraction time should be between 2'00" and 2'10".
