Green coffee beans are raw seeds from the coffee cherry. The flavor of coffee is hidden in its seeds and is released during the roast. This is when the green beans turn brown. Green beans give you the freedom of roasting and tweaking the flavor as you like. However, you will not achieve the taste unless you carefully choose the beans. The type and quality of beans decide if you will have a delicious or a lousy cup of coffee.
Several factors put up to the quality of green beans. Hence, it is essential to determine them carefully when purchasing green catimor coffee for sale. For instance, the coffee harvest region is an essential factor to consider. Today, Honduras is the largest coffee producer in Central America. It produces coffee with acidic to fruity flavors.
Read further to know all about Honduran green coffee.
Production and characteristics
There are 6 main regions in Honduras that produce arabica coffee. The varieties of coffee in these regions range from bourbon to caturra. New hybrids belonging to the catimor genetic group have also been introduced to the Honduran land in recent years. The place is ideal for growing high quality arabica coffee. Its incredible geographical diversity is why each region has different flavor profiles. It produces coffee with flavors ranging from traditional clean, sweet caramel to floral and fruity coffee bombs. This variance is nothing but extraordinarily great.
Roasting Honduran coffee
Coffee roasters need to know as much about coffee origin as possible. This means understanding the growth altitude, bean size, and processing methods as they influence the coffee taste. Since there is incredible geographical diversity in Honduras, there are many approaches to roasting green coffee bought by the sack. Coffee is grown at higher altitudes in Honduras. Hence, its typical characteristic is sweetness which makes it perfect for espresso drinks.
Why is Honduran coffee typical in flavors?
The two factors contributing to the sweet acidic flavors of Honduran coffee are altitude and dry processing.
The critical factor contributing to coffee beans’ flavors is growth altitude. Higher altitudes mean lower temperatures which leads to slower growth. Since all 6 Honduran regions are located at high altitudes, coffee growth is slow. Slow growth allows sugars to develop more. This leads to complex taste profiles, sweetness, and more acidity compared to those grown at warmer temperatures.
Natural (dry) processing
Processing means the removal of green coffee seeds from the fruit. Natural processing involves entirely drying out the coffee cherry with the seeds. This method results in sweet and complex coffee flavors.