|
gptkbp:instanceOf
|
coffee
|
|
gptkbp:acidity
|
medium
|
|
gptkbp:alcoholContent
|
medium
|
|
gptkbp:aroma
|
floral
|
|
gptkbp:bodyStyle
|
medium
|
|
gptkbp:brewingProcess
|
gptkb:French_press
1:15
espresso
pour over
90 to 96 degrees Celsius
|
|
gptkbp:café
|
cultivated since the 18th century
numerous_cooperatives_exist
|
|
gptkbp:certifications
|
Fair Trade
Organic
|
|
gptkbp:climate
|
tropical
|
|
gptkbp:communityEvents
|
frequently featured
|
|
gptkbp:cookingMethod
|
November to March
handpicked
|
|
gptkbp:culturalHeritage
|
various international awards
single origin
often_blended_with_other_Central_American_coffees
|
|
gptkbp:culturalSignificance
|
Honduran_heritage
|
|
gptkbp:economicImpact
|
local farmers
|
|
gptkbp:elevation
|
1200 to 1800 meters
|
|
gptkbp:exportedTo
|
gptkb:Honduran_Coffee_Institute
significant
|
|
gptkbp:flavorProfile
|
chocolate
sweet
fruity
medium roast
|
|
gptkbp:hasVariants
|
Arabica
|
|
gptkbp:historicalResearch
|
supported by universities
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Café de Honduras
|
|
gptkbp:internationalClassification
|
gaining popularity globally
|
|
gptkbp:localFestival
|
gptkb:Honduras_Coffee_Festival
|
|
gptkbp:localTraditions
|
popular_in_Honduras
|
|
gptkbp:market
|
specialty coffee
|
|
gptkbp:origin
|
gptkb:Honduras
|
|
gptkbp:primaryUser
|
growing
promoted by organizations
|
|
gptkbp:productionCompany
|
washed
|
|
gptkbp:region
|
gptkb:Santa_Bárbara
gptkb:La_Paz
gptkb:Ocotepeque
gptkb:Copán
Lempira
Intibucá
|
|
gptkbp:soilType
|
volcanic
|
|
gptkbp:sustainabilityPractices
|
community support
water conservation
shade grown
|
|
gptkbp:tastingNotes
|
nutty
caramel
cocoa
|