Honduras SHG EP Guara Roja Red Honey Specialty 84p Roasted Coffee 500g-KS
Honduras SHG EP Guara Roja Red Honey specialty 84p – A Red Honeyed Separate
Honduras the elmult year a specialty coffee one most important and leginnovativabb Central American listed notte out itself. This is a 84 accurate, special "Red Honey" (red honeyed) process feldolgozott lot a dedikalt specialty Program fruit, in which magasan kepzett gazdak dolgoznak a traditional coffee significantly eltero, unique flavour megalkotasan. The coffee name, a "Guara Roja" (yellow ara) Honduras nemzeti madarara and The coffee beans Processing utani voroses colour equally refers.
terroir and a Quality Classification (SHG, EP)
The coffee the Country legmagaswith lying, iconic coffee Regionibol (Santa Barbara, Lempira, Copan and Ocotepeque) comes from, where the ultetvenyeket dense lombkoronaju, natural shade giving trees protect. The Hacienda Montecristo and a kornyezo farmok microclimate perfect lot creates a quality Arabica varieties (Catuai, Caturra, Lempira, Bourbon) for.
The coffee on behalf of can be found roviditesek a highest quality sztenderdeket garantaljak:
SHG (Strictly High Grown): Strictly magasan termesztett. This that means, that the plantations 1200 metre felett helyezkednek el (esetunkben 1200-1650 metre). In this a altitude the alacsonyabb temperature because of The coffee cherries more slowly ripen be, which much denser, hard and material (flavour) gazdagabb coffee results in.
EP (European Preparation): European preparation. The coffee Processing at the very end strictly, by hand sort, remove a smallest faulty beans lower, therefore garantalva a clean, defektmentes (specialty) quality.
The Processing Art: Mit means a "Red Honey"?
A honeyed (honey) process – a kozhiedelemmel in contrast – nothing koze a mehekhez or a mezhez. A year The coffeeround, ragacsos, pektinben and cukrokban rich fruit (mucilage), and of that drying kozbeni allagara refers. This is a atmenet a washed (washed) and a dry (natural) process between (halfway washed / semi-washed).
A harvest during a gazdak exclusively the transparent, red, ripe replacement szedik down by hand. A external hejat remove (mushy), but a washed coffee in contrast a ragacsos fruit pulp large part (approx. 50-75%-through) a babon leave. A "Red" (red) term to ensure refers, that The coffee viszonylag thick fruit a surface, African magasitott bed are dried. This is a extreme slow, harom-ot hetig holder process, which under a beans continuously forgatjak. A long drying during a fruit pulp raszarad a babra (voroses-barnas colour adva neki), included located natural sugars pedig finoman ferment The coffee.
Cup profile: Juicy and Kifinomult
The Red Honey Processing and the medium roast meeting incredibly izgapples, "hibrid" taste experience provides. The coffee egyesiti a washed coffees clean, lively acidity a natural coffees intense sweetness and vaskosabb year.
In the cup The coffee extremely juicy (juicy) mouthfeel gives, mintha beleharapnal a ripe fruit. The lively, but not harsh acidity a very deep, syrupy sweetness accompanies iti. A korty at the very end a complex, long holder aftertaste remains in the mouth. The aromas and the sweetness internal weight annyira unique, that a szakertok (and a lelkes consumers) vakteszteken easy felismerik this a profilt.
Recommended Preparation Methods and Parameters
A medium roast and a honeyed Processing because of this The coffee excellent oldhatosaggal has, furthermore a high natural cukortartalom because of extremely well handle the preparation during.
EspressoWhy recommended? A pressure alatti extract (extraction) brilliantly dense together a Red Honey coffee characteristic juicy sweetness. A dense, almost lekvaros textured italt we get, vibratory, fruity finish. Setup tip: Because a honeyed process coffees more easily handle (and slightly more easily odaeghet inside them located cukor), the water temperature keep a central, 90-92 °C around. Use 1:2 or 1:2.2 ratio (e.g.. 18g from ground coffee 36-40g drink), and engedd a slightly hosszabbra a flow, approx. 28-32 second, that a complex aftertaste completely kibontakozhasson.
Moka Pot (Moka Pot)Why recommended? A Moka Pot intense, full-bodied italt made, to which remekul matches The coffee created sweetness. The result a very rich, telt, fruity chocolate reminiscent black is. Setup tip: Use medium-fine grind. Very important: The coffee maker tank always pre-boiled water pour! If cold with water put a onto the stove, a metal elegant during a ground coffee "megsul", and a honeyed process originating fine sweet, juicy flavours atfordulnak bitter. Amint The coffee elkezd flow out and a hangja szorcsogosse becomes, immediately take down a hoforrasrol.
AeroPressWhy recommended? Although the alapleiras not emliti, a Red Honey Processingu coffee the AeroPressben brilliant face shows. Capable preserve a juicy, fruity savakat, while testesebb italt gives, than a traditional papirfilteres drip. Setup tip: Use medium ground coffee, 15g for coffee 200g, 92 °C-os water. The inverz (reverse) method aztasd The coffee 2 minutes, then slowly, definitely press through. A final result incredibly sweet, complex, all napszakban elvezheto coffee is.
