Honduras
Origin
About the region
Honduras is one of the largest coffee producers in Central America and has made tremendous progress in quality over the past 10–15 years.
Key coffee-growing regions:
- Санта-Барбара
- Копан
- Эль-Параисо
- Ла-Пас
- Комаягуа
- Оланчо
Natural conditions
Coffee is grown here at elevations of 1,100–1,700 m. The climate is warm, but cool nights slow cherry ripening and contribute to the development of dense beans.
About the region
Honduras is one of the largest coffee producers in Central America and has made tremendous progress in quality over the past 10–15 years.
Key coffee-growing regions:
- Santa Bárbara
- Copán
- El Paraíso
- La Paz
- Comayagua
- Olancho
Natural conditions
Coffee is grown here at elevations of 1,100–1,700 m. The climate is warm, but cool nights slow cherry ripening and contribute to the development of dense beans.
Copán
La Paz
Comayagua
El Paraíso
Olancho
Santa Bárbara
Processing is predominantly washed, though there is also a growing number of natural, honey, and anaerobic lots, particularly in Santa Bárbara, where sunny days and high humidity create ideal conditions for complex fermentations.
Processing methods
05
Lempira
04
Bourbon
03
Pacas
02
Catuai
Main varieties
01
Caturra
Medium to full body
Soft, balanced acidity
Tropical fruit notes in natural lots
Notes of caramel, red apple, cane sugar, orange, and chocolate
Coffee profile
Why Honduras?
Honduras is a versatile and flexible origin, suitable for both entry-level and premium offerings. It is known for its consistency, accessibility, and wide range of flavour profiles.
