4.1.4

'116466'

'178'

'洪都拉斯咖啡豆等級劃分 洪都拉斯卡杜拉咖啡品種風味特點'

'1966'

'洪都拉斯,咖啡豆,等級,劃分,海拔,高度,八大,咖啡,產區'

'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）洪都拉斯咖啡回顧2017年產季，洪都拉斯不僅產量衝大，品質也有進步、長期爲人詬病的處理與後勤運送問題也漸有改善。二十年前的'

'151'

'1'

'未知'

'9'

'/views-116466'

'0'

'0'

'113.68.52.64-63645'

'2021-05-19 09:25:58'

'2021-12-30 18:22:44'

'115697'

'咖啡網'

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'<p><span style="font-size:14px;"><img src="https://m.gafei.com/uploadfile/ueditor/image/202112/164085916876fd48.jpg" title="IMG_3587副本" alt="IMG_3587副本"/></span><br/>&nbsp; &nbsp;</p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">說到<a href="https://m.gafei.com/views-117072" target="_self">洪都拉斯咖啡</a>，大家第一時間想到的就是雪莉咖啡豆吧，雪莉那香草味、滑滑的奶油味、甜甜的蜂蜜味以及發酵的酒香，讓人回味無窮。下面前街就給大家介紹一下洪都拉斯的咖啡及特點吧。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="color: rgb(0, 0, 0); font-size: 14px;">洪都拉斯的地理條件：</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); font-size: 14px;">洪都拉斯位於中美洲北部，北臨加勒比海，南瀕太平洋的豐塞卡灣，東、南同尼加拉瓜和薩爾瓦多交界，西與危地馬拉接壤，多爲山地和高原。面積112492平方千米，海岸線長約1033千米。全境除沿海平原外，均爲山地，西北部最高海拔3000米，南部也達2400米以上。境內主要河流有科科河、帕圖卡河和烏盧河。源自內陸山區的河流縱橫交錯，分別注入兩洋。各支山脈之間形成許多盆地和河谷地帶，較大的盆地有西利亞和雷帕古阿萊盆地，主要河谷有科馬亞瓜和哈馬斯特蘭河谷。</span><br/><span style="color: rgb(0, 0, 0); font-size: 14px;">沿海島嶼星羅棋佈，主要島嶼有巴亞羣島和豐塞卡灣的底格雷羣島。洪都拉斯地形複雜，氣候呈多樣化。位於中美洲沿海平原屬熱帶雨林氣候，年均氣溫31℃。山地屬亞熱帶森林氣候，年平均氣溫23℃，6-11月爲雨季，氣溫溫和，雨量充沛，是咖啡生長的理想之地。</span><br/>
	&nbsp;</span></p><p><img alt="" src="/uploads/allimg/210518/18-21051Q10F4b9.jpg" style="width: 500px; height: 332px;"/></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">洪都拉斯出產兩種質量非常不錯的咖啡，備受咖啡愛好者的推崇的咖啡。一種是生長在海拔1000-1500米地的“高地咖啡”，另一種是生長在海拔1500-2000米的代表洪都拉斯最高級別的“特選高地咖啡”，洪都拉斯咖啡大部分輸往美國與德國。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">洪都拉斯境內有二十八萬公頃的咖啡園，以小型咖啡園爲主，其咖啡園大都小於3.5公頃，這些咖啡種植園就佔了整個洪都拉斯咖啡生產的百分之六十。在咖啡園裏，因爲種植地屬於山區，所以人們用手採摘咖啡豆，之後小心地處理加工，以求出產更加優質的咖啡豆。洪都拉斯每年採收三百萬袋的咖啡，提供給大家的咖啡量多質精，現已成爲世界十大咖啡出口國之一。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="color: rgb(0, 0, 0); font-size: 14px;">洪都拉斯咖啡豆的形狀：</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">洪都拉斯的咖啡豆顆粒外形較大，大小一致，顏色均勻有光澤。爲了採收方便，農人們會將咖啡樹修剪得不超過150釐米，因爲長的太高就必須要架梯子採摘，這樣不但耗時，而且可能由於彎折樹枝而傷害了樹體。由於咖啡豆的每顆果實的成熟期不同，要保持咖啡豆的良好品質就要用人工的辦法進行採摘，然後再從中挑選出成熟的果實。同一枝條的咖啡果，採摘的時間往往需要幾個星期，才能全部收成完畢。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">ding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important; font-size: 14px; color: rgb(136, 136, 136);&quot;&gt;中央標準</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">Central&nbsp; Standard</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">Under&nbsp; 1000 m</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><img alt="" src="/uploads/allimg/210518/18-21051Q12314219.jpg" style="width: 500px; height: 308px;"/><br/><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">洪都拉斯屬於硬豆，水份中等的生豆，而且豆子的大小比較均勻，我們有一個大概區間， 要發展洪都拉斯醇厚風味，硬豆需要烘焙到中度以上，確定大概區間，我們設計出中度，中深度，二爆的曲線。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">前街咖啡建議烘焙前做好數據記錄，咖啡豆的含水量，密度，產地，處理方式，烘焙室中的烘焙環境溫度，溼度等等，計劃好你的烘焙曲線。烘焙過程中記錄有關的化學及物理變化現象，這都會幫助你更好的瞭解最終的烘焙結果並有助於改進烘焙曲線。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">烘焙機：楊家800N，投入550g 生豆</span></p><p><br/><span style="color: rgb(0, 0, 0); font-size: 14px;">烘焙曲線：　　</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); font-size: 14px;">爐溫至攝氏200度入鍋，風門開設3，1分鐘後調火力170度，風門不變，烘至5’45，溫度151.7度，豆表變爲黃色，青草味完全消失，脫水完成，火力調至140度，風門變4；</span><br/>
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">　　<img alt="" src="/uploads/allimg/210518/18-21051Q12914K2.jpg" style="width: 500px; height: 375px;"/></span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">第9分鐘，豆表出現醜陋胡皺褶和黑斑紋，烤麪包味明顯轉爲咖啡香，可以定義爲一爆的前奏，這時候要聽清楚一爆爆點的聲音，到8’23開始一爆，調小火力至80度，風門全開（調火力要非常小心，不可小到無爆裂聲），在202度下鍋。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">甜度很好尤其是焦糖甜很明顯，而厚實觸感與濃郁油脂感形成的飽滿body、很討喜！</span></p><p><span style="color: rgb(0, 0, 0);">&nbsp; &nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">&nbsp;<strong>口感</strong>：奶油，烤堅果，牛奶巧克力</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="color: rgb(0, 0, 0); font-size: 14px;">洪都拉斯威士忌雪莉</span></strong></span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">雪莉咖啡產區位於洪都拉斯西南部的一個叫馬薩瓜拉Masaguara的城市，其中的莫卡莊園便是這款酒香風味咖啡的產出地。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="color: rgb(0, 0, 0); font-size: 14px;">洪都拉斯雪莉咖啡因爲生豆數量很少加上處理法是採用最近幾年比較流行的發酵處理法，因而成爲前街比較有特色的豆單之一。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><a href="https://m.gafei.com/views-116466" target="_self" style="font-size: 14px; color: rgb(0, 0, 0); text-decoration: underline;"><span style="font-size: 14px; color: rgb(0, 0, 0);">洪都拉斯雪莉咖啡豆</span></a><span style="font-size: 14px; color: rgb(0, 0, 0);">種植海拔在1500-1700米，前街雪莉咖啡單一混合品種卡杜拉、卡杜艾、帕卡斯經過精緻水洗威士忌雪莉酒桶發酵以及烘焙之後，前街在進行實驗衝煮時得出：洪都拉斯雪莉衝煮風味表現爲威士忌、莓果、杏仁、黑巧克力風味，餘韻有楓糖的回甘，衝煮後聞起來有明顯的香草、奶油的香氣。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">而威士忌酒香來源於雪莉咖啡的處理法，前街咖啡雪莉咖啡豆採用的是威士忌酒桶發酵+精緻水洗（威士忌製作須經橡木桶陳年，陳年結束後的橡木桶吸收了威士忌風味會留有濃郁酒香）。</span></p><p><span style="color: rgb(0, 0, 0);">&nbsp; &nbsp;&nbsp;</span></p><p><img alt="" src="/uploads/allimg/210518/18-21051Q3513O23.jpg" style="width: 450px; height: 600px;"/></p><p><span style="color: rgb(0, 0, 0);">&nbsp; &nbsp;&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">處理流程爲：先將新鮮採摘後的咖啡果實進行精緻水洗，然後放入熟成過雪莉酒的酒桶中，低溫發酵30-40天（溫度大約在15-20℃），然後再進行蔭幹晾曬。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">雪莉桶是威士忌行業中的雪莉酒廠用來做陳年的桶。雪利酒的釀造過程中要經過索雷拉系統Solera System這道熟化工序。該工序是指雪利酒加強之後，將不同年份的雪利酒混合陳釀的過程，這也是形成雪莉風味的獨特之處。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">雪莉桶裏發酵過的咖啡豆，自然而然帶有雪莉酒的風味，形成一種醉人而又獨特的口感，在近幾年十分受歡迎。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);">&nbsp;</span><img src="https://m.gafei.com/uploadfile/ueditor/image/202112/16408594837c8836.jpg" title="雪莉" alt="雪莉"/><span style="color: rgb(0, 0, 0);">&nbsp;</span></p><p><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">品種：<br/><br/>洪都拉斯種植的咖啡品種絕大部分爲阿拉比卡，其中以波旁Bourbon, 卡杜拉 Caturra， 卡杜艾 Catuai，鐵皮卡 Typica以及帕卡斯 Pacas衍生品種爲主。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Typica 鐵皮卡種&amp;ndash; 本地常用ar&amp;aacute;bigo 或者 criollo,來稱呼typica鐵皮卡這個種，分枝通常跟主幹呈60度角，咖啡果實十分優良，廣受買家喜愛。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Borbon 波旁種- 在高海拔山區廣爲栽種。分枝跟主幹呈現45度角。新萌出的咖啡葉呈淺綠色。 波旁種也算是較高的種栽種初期常需要修剪照顧！同時單株需要的栽種範圍較大！</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Caturra 卡杜拉種- 原產於巴西，是波旁的變種。 前街咖啡的這支甜橙莊園的咖啡豆是卡杜拉品種，卡杜艾非常受農民歡迎，產量高，與卡杜拉相似，植株矮，適合密集型種值，較方便於採收跟照顧。分枝跟主幹也呈現45度角。葉子比較圓，並且頗油亮！有比較好的抗自然災害能力，特別是抗風抗雨，它繼承了卡杜卡樹身低的優點，一改蒙多諾渥的缺點；另一優點是結果紮實，遇強風吹拂不易脫落，彌補了阿拉比卡果子弱不禁風的缺陷。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Catuai卡杜艾種 &amp;ndash;也是源自巴西。是 Mundo Novo跟 Caturra的混種。卡杜式艾是新世界與黃卡杜拉雜交品種。經過幾代的揀選後，於 1972 年正發佈。卡太伊也是矮種但是比Caturra高。分枝角度跟葉子形狀跟Caturra一樣，只有顏色淡些。產量高，與卡杜拉相似，植株矮，適合密集型種植，有比較好的抗自然災害能力，特別是抗風抗雨，樹身低，結果紮實。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Maracatu馬拉卡杜拉種 - Maragogype 跟 Caturra的混種，豆型較大。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Pacas帕卡斯種 - 在薩爾瓦多發現的波旁變種，由單基因變異形成的新品種，植株可以進一步密植，有更短的節間距和更大面積的結果區，最終則體現爲更高的單位產量。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/>Villa Sarchi薇拉薩奇 - 是波旁（bourbon）的自然突變種，株型相對矮小，二十世紀五十年代，發現於哥斯達黎加，根據發現地sarchi，因而命名。</span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong><span style="color: rgb(0, 0, 0); font-size: 14px;">&nbsp;洪都拉斯 莫卡莊園 荔枝蘭咖啡豆</span></strong></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">&nbsp;洪都拉斯 莫卡莊園 荔枝蘭<br/>
		產區：馬薩瓜拉<br/>
		莊園：莫卡莊園<br/>
		海拔：1500-1700米<br/>
		品種：卡杜拉、卡杜艾<br/>
		處理法：精緻水洗+白蘭地酒桶發酵<br/>
		風味：發酵感、酒香、輕微奶油、堅果</span></p><p><span style="color: rgb(0, 0, 0);">
		&nbsp;</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">精緻水洗+白蘭地酒桶發酵</span></p><p><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); font-size: 14px;">這支精緻水洗白蘭地酒桶發酵的荔枝蘭，先將新鮮採摘的咖啡果實進行精緻水洗，然後放入白蘭地橡木酒桶中低溫發酵30-40天（溫度大約在15-20℃），使咖啡生豆吸附酒桶的風味，最後再進行蔭幹晾曬。</span><br/>
		&nbsp;</span></p><p style="margin: 0px; padding: 0px; max-width: 100%; clear: both; min-height: 1em; color: rgb(51, 51, 51); font-size: 17px; letter-spacing: 0.544px; font-family: -apple-system-font, BlinkMacSystemFont, &quot;Helvetica Neue&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei UI&quot;, &quot;Microsoft YaHei&quot;, Arial, sans-serif; box-sizing: border-box !important; overflow-wrap: break-word !important; text-align: center;"><img alt="" src="/uploads/allimg/210518/18-21051Q22322V9.jpg" style="width: 450px; height: 600px;"/></p><p><br/><br/><span style="font-size: 14px; color: rgb(0, 0, 0);">經過白蘭地酒桶發酵處理過豆子有柔和的荔枝、蜂蜜的香甜，用時又融合了充滿酒味的白蘭地酒香和橡木桶的香氣。<br/><br/><strong>烘焙建議</strong><br/><br/>
		前街這支洪都拉斯咖啡豆聞起來有明顯的奶油味，爲了能展現出這支豆子的個性，前街烘焙師烘了兩條曲線出來進行對比。<br/><br/>
		【曲線一】入豆溫：220℃，轉黃點：6&#39;30&quot;，151.6℃，一爆點：9&#39;53&quot;，183℃，一爆後發展1&#39;40&quot;，196℃出爐。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">【曲線二】入豆溫：220℃，轉黃點：5&amp;lsquo;50&quot;，152.6℃，一爆點：9&#39;15&quot;，183℃，一爆後發展2&#39;10&quot;，195℃出爐。<br/><br/><strong>杯測風味</strong><br/><br/>
		【曲線一】風味：花香、莓果、黑巧克力、蜂蜜、荔枝，口感上莓果酸明顯，隨着溫度的變化下啜吸有淡淡的酒香。<br/>
		【曲線二】風味：奶油、黑巧克力、蜂蜜、荔枝、白蘭地，口感上比較醇厚，甜感明顯，隨着溫度的變化下啜吸酒味明顯。</span></p><p><br/><br/></p><p><span style="color: rgb(0, 0, 0);">
		&nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong style="margin: 0px; padding: 0px; max-width: 100%; color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, &quot;Helvetica Neue&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei UI&quot;, &quot;Microsoft YaHei&quot;, Arial, sans-serif; font-size: 17px; letter-spacing: 0.544px; text-align: justify; box-sizing: border-box !important; overflow-wrap: break-word !important;"><span style="color: rgb(0, 0, 0); margin: 0px; padding: 0px; max-width: 100%; font-size: 14px; box-sizing: border-box !important; overflow-wrap: break-word !important;"><img alt="" src="/uploads/allimg/210518/18-21051Q14404935.jpg" style="font-weight: 400; color: rgb(34, 34, 34); font-family: Arial, Verdana, sans-serif; font-size: 12px; letter-spacing: normal; text-align: center; width: 500px; height: 332px;"/></span></strong></span></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><strong>衝煮風味</strong><br/><br/>
		前街使用的衝煮參數爲：Hario V60濾杯，90℃水溫，1：15粉水比，研磨度（BG-6S：中國標準20號篩網通過率80%）<br/><br/>
		衝煮手法：分段式萃取。用30克水進行悶蒸30秒，小水流繞圈注水至125克時進行分段，水位下降即將露出粉牀時繼續注水至225克停止注水，等水位下降即將露出粉牀時移走濾杯，（悶蒸開始計時）萃取時間爲2&#39;00&quot;。<br/><br/>
		前街衝煮這兩條曲線會盡量控制參數和手法保持一致。<br/>
		【曲線一】入口有莓果、花香、蜂蜜、隨着溫度的變化慢慢有白蘭地的酒香和奶油風味，口感上在熱時能明顯感到莓果的果酸，但有青澀感。<br/><br/>
		【曲線二】入口有荔枝、白蘭地、黑巧克力、奶油，隨着溫度的變化下，酒味和黑巧克力明顯，口感醇厚，餘韻甜感明顯。<br/><br/>
		前街對比洪都拉斯咖啡豆荔枝蘭兩條曲線，雖然【曲線一】有甜感和莓果香氣還不錯，入口有莓果的果酸感，但乾淨度稍差且有澀感，餘韻不夠，雖有風味，但喝起來果酸明顯，這支豆子的酒香沒有完全凸顯出來，證明這支豆子不適合淺烘、快烘的方式。<br/><br/>
		而【曲線二】在酒味和甜感上的表現會比【曲線一】好，風味分明，口感厚實順滑，從入口到餘韻的酒香和黑巧克力風味明顯，還帶些蜂蜜的甜感。<br/><br/>
		因【曲線一】表現出來的風味偏果酸些，且帶有青澀感，豆子的風味並沒有完全展現出來，所以前街烘焙師便在【曲線二】去延長豆子的發展時間從而發展出更多的一些風味，使得這支豆子在整體上的表現變得更爲均衡些。<br/><br/>
		前街每上架一支豆子之前，都會進行多輪的烘焙調整對比，再通過杯測手衝品鑑風味，以確保前街挑選的這支豆子是有明顯的產區經典風味，同時又有突出之處，這也是前街目前提供這麼多支豆子卻沒有一支是有相同風味的原因。<br/><br/>
		洪都拉斯咖啡產區多，莊園也多，味道也有輕微不同~最重要的是找到適合自己的咖啡。&nbsp;</span></p><p><br/><span style="color: rgb(0, 0, 0);">&nbsp; &nbsp;</span></p><p><span style="color: rgb(0, 0, 0);"><strong style="white-space: normal;"><span style="color: rgb(0, 0, 0); font-size: 16px;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</span></strong></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><strong>更多精品咖啡豆請加私人微信前街咖啡，微信號：kaixinguoguo0925</strong></span></p><p><span style="color: rgb(0, 0, 0);">
	&nbsp;</span></p><p><br/></p>'

'洪都拉斯,咖啡豆,等級,劃分,海拔,高度,八大,咖啡,產區'

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'1621387558'

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'洪都拉斯咖啡豆等級劃分 洪都拉斯卡杜拉咖啡品種風味特點_洪都拉斯國家_美洲咖啡精品莊園_咖啡莊園_中國咖啡網'

'洪都拉斯,咖啡豆,等級,劃分,海拔,高度,八大,咖啡,產區'

'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）洪都拉斯咖啡回顧2017年產季，洪都拉斯不僅產量衝大，品質也有進步、長期爲人詬病的處理與後勤運送問題也漸有改善。二十年前的'

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