Honduras

Central America

In Honduras, coffee has a relatively short history, with cultivation beginning in the nineteenth century. Although its climate is ideal for growing coffee, like in Guatemala and Costa Rica, there was poor transport infrastructure and thus difficult access to ports.

Our coffee's journey to Votice
Honduras
Honduras
This coffee is also characterized by a mild vegetable and earthy finish.
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Honduras

Sweeter, with low acidity.

Coffee from this region is famous for its sweet taste, low acidity, and caramel and nutty notes, accompanied by only slight fruitiness. This coffee is also characterized by a mild vegetable and earthy finish. However, this is not very noticeable if the coffee is prepared using a pressurized method. As in the case of Peru, we buy from farmers producing organic beans.

Votice

Our coffee's journey to Votice

Cultivation

Cultivation

The average person probably knows that two species of coffee exist: Robusta and Arabica. Each species has its own specific characteristics and one can't really say that one is better than the other. Arabica generally grows at higher altitudes. Its taste is more acidic, sweeter, with frequent fruity notes. In contrast, Robusta is grown at lower altitudes, is more bitter, earthy, woody, and contains significantly more caffeine than Arabica.

Ripening

Ripening

Arabica takes from six to eight months to ripen. Robusta needs a little more time, about nine to eleven months, and harvest time depends on geographical location. While they ripen, the berries gradually change colour from green to yellow, red, and finally carmine.

Harvest

Harvest

It takes four hears before the first coffee cherries can be harvested from a coffee tree. This is done either manually or using a machine. The manual method damages the bushes much less, with pickers carefully harvesting only ripe and healthy cherries. Harvesting machines will pick all cherries, including unripe ones, and can even damage the plant.

Processing green coffee

Processing green coffee

Two processing methods exist - dry and wet. When using the wet method, the peel and fruit pulp surrounding the coffee bean are first removed. The beans are then placed in a fermentation tank where pulp remnants are removed from the beans, which are then dried in the sun. In the dry method, whole coffee cherries are first dried in the sun, while being turned regularly, and only then are the skin and fruit flesh removed from the bean.

Packaging and transport

Packaging and transport

When the green coffee beans are dry, farmers put then into traditional jute bags and shipped throughout the whole world. On their journey, they often travel thousands of kilometres by ship, rail, truck, or plane.

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