HONDURAS SHG EP LOS GERANIOS - LIGHT ROAST COFFEE BEANS

"A light roast from the misty hills of Honduras, this is a speciality you must make time for. The filter brewing is one of those magical moments, like the first sip of freshly drained coffee. The Honduran Arabica SHG EP Los Geranios is rich, pleasantly citrusy and pleasantly floral. The light roast beans exude real beauty, allowing you to taste chocolate and nuts. Crema and coffee flavour
Honduras SHG EP Los Geranios - light roast coffee beans are characterised by bright acidity, enticing grape notes and floral lightness. In addition, brewing on filter or V60 allows you to enjoy a touch of dark chocolate and nuts. Overall, this light roast coffee is fresh, complex and rich.
Origin of coffee

The Siquatepeque region in central Honduras is often covered by fog and light rain. The landscape is hilly and covered with endless forests - where the coffee bush flourishes. The fruit ripens more slowly and in the shade, giving the beans a very rich flavour.
COHORSIL is one of the cooperatives in the area that has been bringing farmers together for over 40 years, enabling them to pass on and develop a wealth of agricultural practices and special techniques. This cooperative produces the Honduran SHG EP Los Geranios, a hand-harvested and washed Catuai arabica variety. These are compact plants with high soil quality requirements, average yields, but with very good flavour characteristics.
Honduran coffee growers harvest from November to April, always paying great attention to the ripening and processing of the coffee cherry. As mentioned above, they use the so-called wet method, the coffee tree fruit is steeped in water and then pressed through crushing plates to remove the top skin. The coffee is then placed in fermentation tanks. During the fermentation process, the pulp surrounding the green beans is dissolved. After a few hours or days, the coffee is removed, rinsed, cleaned and dried. Usually by spreading it on a concrete bed and leaving it free to dry, with frequent raking to prevent the crop from moulding.
Until a few years ago, Honduran coffee was a rather featureless coffee. Thanks to government investment in education, processing techniques and infrastructure, it has become one of the world's top baristas. This has opened up new opportunities for farmers: exports to neighbouring Guatemala, where much of the production used to go, have expanded in a few years to the US, Japan, Canada, Belgium, South Korea and other countries.
One more sip of the coffee name: The SHG (Strictly High Grown) designation is used for coffees from high mountain areas, while the letters EP indicate that the beans have been processed and graded to European standards." Place of origin:
Honduras

Species:
Catuai

Countryside:
Siguatepeque

Sea level f. m.:
1100 - 1300m

Taste:
Fruit, Bitter Chocolate, Nuts

Processing:
Wet

Directions for use:

Grind coffee to filter (coarse grind).
Add 1 g of coffee to 14 ml of water in the V60 filter.
Pour the coffee in a circular motion into the water at about 93°C