Honduras SHG – No.28 – Arabica Coffee – Roast 3

Description

– Honduras SHG Calan – Arabica Coffee –
Body:●●●○○ Acidity:●●○○○ Intensity:●●●●● Roast:●●●○○

Honduras SHG Calan
Crop: 2019
Grade: SHG – (Strictly High Grown)
Region: mountainous, hilly
Altitude: 2000+
Varietal: Bourbon, Catuai, Caturra, Pacas
Harvest: October – January
Processing: hand-picked, wet-processed
Aroma: nuts
Flavor: chocolate, coconut

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Classification and Awarding of Coffee:

To begin with, specialty coffee is recognized for reaching the highest quality standards, specifically scoring over 80 points on a 1-100 scale. Notably, only Coffea Arabica qualifies for this prestigious recognition. This particular species boasts an exceptional aroma intensity and complex flavor, thereby setting it apart from lower-grade varieties.

Body: ●●●○○

The term “Density / Oiliness” describes the sensation experienced when tasting fresh, hot coffee. In this context, it’s important to assess the coffee by taking a small sip, letting it sit on the tongue, and possibly rubbing the tongue against the palate.

Acidity: ●●○○○

Moreover, acidity plays a crucial role in the coffee’s full flavor profile. It doesn’t necessarily mean sour or astringent; rather, it refers to the zesty and citrusy notes within the aroma. Thus, it infuses the brew with character and sharpness.

Intensity: ●●●●○

Additionally, intensity defines the depth and richness of a brew, indicating the impact of coffee’s initial impression. It’s a blend of all combined flavors and shows how invigorating the drink feels. On the other hand, lower intensity suggests a milder coffee focused on aftertastes. Some individuals equate high intensity with weight or boldness, which is especially evident in mid-high roasts.

Roast: ●●●○○

Furthermore, roast refers to the duration of the roasting process, revealing the coffee bean’s true character. A single coffee type can taste vastly different based on the roast level, which significantly influences the bouquet of aftertastes. The five common roast levels are very low, light, medium, mid-high, and high (or dark). Delicate roasts, such as very low or light, suit alternative extraction methods (dripper filter, Chemex, or French press), though some prefer using them in pressurized machines. Meanwhile, medium roasts reveal complexity when brewed in a Moka Pot without elaborate equipment. Finally, dark roast, or espresso type, excels in pressurized machines like Italian coffee makers, producing dense espresso with enduring hazel-colored crema.

General Information:

Flavor and Notes:

To effectively pinpoint flavor and undertones, the Specialty Coffee Association of America devised an engaging ‘notes circle chart.’ It’s particularly useful for identifying tastes and aftertastes without expertise, commonly employed in coffee cupping. Below, you’ll find the chart from 2016.

Notes Circle Chart – What Is It and How Does It Work?

Thousands of chemical components influence coffee’s flavor. Consequently, coffee’s aftertastes, flavors, and notes can be diverse and intricate. The Speciality Coffee Association of America’s notes circle chart identifies the most distinctive ones. Strong, easily recognizable notes are near the center, while more delicate, vague ones are towards the edge. By using the chart as a guide, anyone can identify the unique coffee profile, even without connoisseurship. This classification method allows everyday coffee drinkers to delve deeper into their beverage, transforming a routine experience into something more meaningful and interesting.

Our Method of Packaging Coffee:

Importantly, we pack our coffee in innovative, environmentally friendly “Aroma Save” bags. These preserve the original coffee aroma while preventing external odors. Specifically, the “ECO/Kraft” design features a ventilation system that allows air to escape without entering, letting you smell the coffee without opening the bag. Additionally, a special zip-lock mechanism offers a 100% seal, enabling repeated use without additional tools. Moreover, the bags use recycled paper with minimal printing to reduce environmental dye impact. Our company prioritizes the product’s content over packaging, ensuring the highest quality container keeps the coffee fresh and aromatic.

Coffee Making Tips:

For optimal results, grind coffee just before use, matching the grind size to your brewing device. Typically, 1.5 – 2 teaspoons (about 7 grams) suffice per cup. It’s advisable to use water around 95°C.

Types of Coffee Grinding and Its Significance:

Coffee can be ground using manual or electric grinders, or even a mortar and pestle. However, the key lies in the grind’s fineness, not the device itself. While coarser grounds generally steep longer, this depends on the brew style and device. Fine grinds suit pressure-based machines like Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines. Conversely, coarser grounds work well with minimal pressure in filter paper, percolators, or thermal coffee makers. The coarsest grind pairs best with a French Press. Nonetheless, exceptions exist, such as Turkish Coffee Pots, which use fine coffee powder combined with water. Submerged in hot sand, the brew rises, bubbles, and cools three times, an ancient method preceding modern devices.

Coffee Grinding Devices:

After highlighting the importance of grind types in perfect coffee preparation, let’s delve into grinding specifics. Choosing a grinder focuses on details, sometimes seeking perfection. Electric blade grinders, popular for their speed, risk overheating and releasing essential oils prematurely, thereby diminishing aroma. Superior options include mill grinders with two abrasive surfaces or ‘teeth,’ ideally made of non-corrosive metal. Furthermore, varied mill grinder models often permit grind changes. The most efficient and precise versions lack preset programs, allowing continuous grind gradient adjustments. A wider spectrum allows for diverse coffee preparation.

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