Origin Guide: Honduras

Honduras offers a diverse range of flavour profiles. Once known primarily for commercial blends, the region now produces world-class specialty lots characterized by a creamy body, bright acidity, and a spectrum of flavours ranging from tropical fruit and berries to rich chocolate and cane sugar.

Regional Characteristics

  • Santa Barbara: Famous for its unique micro-climates and volcanic soil, this region produces some of the country’s most prestigious Cup of Excellence winners, noted for floral aromas and complex tropical fruit notes.
  • Copán: Located in the west near the Guatemalan border, this region is known for producing coffee with a heavy body and balanced notes of chocolate, hazelnut, and sweet citrus.
  • Agulta (Olancho): A high-altitude region producing highly consistent, sweet coffees with a smooth mouthfeel and distinct notes of caramel and red apple.

Quick Facts

  • Average Altitudes: 1,100m – 1,700m+
  • Primary Processes: Fully Washed is the standard; however, Honduras is a leader in experimental Natural and anaerobic fermentations.
  • Common Varietals: Pacas, IHCAFE-90, Catuai, Caturra, and growing amounts of Parainema (known for its unique tropical flavor).
  • Harvest Window: Typically December through April.

Sourcing Ethics & Producers

Our sourcing in Honduras focuses on quality elevation and long-term stability. We partner with progressive cooperatives and independent estates who prioritize sustainable farming and meticulous processing.

Featured Coffees from Honduras

Now that you’ve discovered what makes coffee from this region unique, experience it for yourself. These seasonal lots represent our freshest arrivals from Honduras, available for a limited time while the harvest lasts.

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