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.
