Origins: Honduras


Overview

Altitude Range: 1300 - 1800


Language Spoken: Spanish


Harvest: November – April


Annual Coffee Production: 4,200,000 bags (Crop 2013)


Common Varieties: Caturra, Catuai, Pacas, Typica.


Avg Farm Size: Small farms to 50 hectares farms.


 

General Cup Profile

Honduran coffee is traditionally known for soft, nutty, mild coffees. Historically this Central American origin has been a interchangeable blender with other countries. More commercial Honduran coffees embody this profile. Today however, we are seeing some exceptional microlots with high levels of acidity, syrupy bodies, and distinctive tropical fruits. Honduras is an extremely humid country, and these coffees can at times be volatile and fade quickly due to the moisture instability. 

Growing Regions

Agalta

1,000 – 1,400 MASL. Varieties: Bourbon, Caturra and Typica.

Comayagua

1,000 – 1,500 MASL. Varieties: Bourbon, Caturra and Typica.

Copan

1000 – 1500 MASL. Varieties: Bourbon, Caturra and Catuai.

Montecillos

1200 – 1600 MASL. Varieties: Bourbon, Caturra, Catuai and Pacas.

Opalca

1100 – 1500 MASL. Varieties: Bourbon, Catuai and Typica.

El Paraiso

1,000 - 1,400 MASL. Varieties: Catuai and Caturra. 

Processing

Fully Washed

Production History

Palestins traveling from Costa Rica to Honduras brought with them the first coffee seeds. These seeds were planted in a town called Olancho, which used to be the departmental head.

Despite to the information indicating that the first coffee seeds arrived in Honduras during the colonization, there is some information that contradicts with this version. Some literature dates that in 1804 coffees trees with good amount of cherries, meaning that those trees had more than 5 years old at that point.

The first governor to promote the cultivation of coffee was “Don” Coronado Chavez with a state law; which was: “The coffee cultivated in Honduras, will be produced for consumption and those who produce coffee will be exempt to pay taxes, tithing and any other fee for a period of ten years”.

Today Honduras has a large market for relatively inexpensive commercial coffee, but also the past decade has seen a large increase in small producers of specialty coffee. There are several progressive exporters in Honduras that are promoting education among producers. Honduras is also a country that many small buyers travel to and have direct relationships with producers. Honduran coffee has a bright future, but a lack of political infrastructure and social instability are roadblocks this country faces.