Unless you're in the know, Honduras coffee might not immediately come to mind when you think of exquisite beans. This coffee from the heart of Latin America has flown under the radar for far too long. Still, thanks to Honduran resilience (and passion), it's now one of the world's most sought-after coffees.
Unless you’re in the know, Honduras coffee might not immediately come to mind when you think of exquisite beans. This coffee from the heart of Latin America has flown under the radar for far too long. Still, thanks to Honduran resilience (and passion), it’s now one of the world’s most sought-after coffees.
Having traveled extensively in Central and South America, I’m excited to unpack Honduran coffee for you today. I’ll explore its history, flavors and the reasons behind its success.
So, if you’re a professional looking to source your next exceptional lot or simply curious about expanding your palate, read on to learn more!
Overview: Honduras Coffee
Honduras has emerged as a coffee giant in recent years. Yet it is seldom given the same fanfare as its closest neighbors, El Salvador, Guatemala and Costa Rica. Still, this Central American coffee origin has survived the odds to become a top specialty coffee producer.
So, what makes Honduras the perfect coffee country? Well, first of all, it has the ideal terroir for high-grown beans. The mountainous terrain lying between 3,200-6,250 feet (1,000-1,900 meters) is the best possible canvas for slow-maturing beans. Add to that the rich volcanic soil and moderate wet and dry climate, and you have the perfect foundation for fine coffee.
The incredible regional diversity also contributes to the quality of Honduran coffee. These beans come from six central growing regions, each with its own micro-climate and soil. This results in medium-bodied coffees with a bright acidity and clean finish.
Often, this coffee also exhibits delicious chocolate, nut, caramel or tropical fruit notes. But above all, Honduras coffee is approachable and balanced, with enough depth to please even the most finickity aficionado.
A Brief History of Coffee in Honduras
Coffee trees came to Latin America in the 18th century, courtesy of the Spanish and Portuguese. But unlike its neighbors El Salvador, Guatemala, Nicaragua and Costa Rica, Honduras built its coffee industry very, very slowly.
The country’s terrain is mountainous and challenging to traverse. What’s more, there was little infrastructure in place. All this kept Honduran coffee under the radar for decades.
It wasn’t until the 1970s that the government began promoting coffee as an economic development option. It established the Honduran Coffee Institute (IHCAFE) in 1970. This body oversees coffee quality and provides technical help to producers.
In many coffee producing countries, the 1990s were a significant turning point. It was no different for Honduras. That’s when it jumped onto the specialty coffee bandwagon. Substantial investment in infrastructure, processing facilities and farmer education made this possible.
However, the real breakthrough came in the early 2000s. After Hurricane Mitch in 1998, reconstruction included large-scale investment in the coffee sector. Farmers replanted with improved varieties and used new coffee processing techniques. This time also saw the diversification of the six growing regions that define Honduras coffee today.
By 2011, Honduras was the volume coffee leader in Central America, surpassing Guatemala, Mexico and Costa Rica. Not bad for a country that has had everything and the kitchen sink thrown at its coffee industry!
Coffee Production in Honduras Today
Today, Honduras is nothing short of a coffee success story. Producers have weathered political strife, natural disasters and market fluctuations to beat the odds. Crucially, Honduras has managed to carve a niche for itself producing distinctive, high-grown specialty coffee beans.
Honduras coffees regularly score 85+ on the Specialty Coffee Association (SCA) points scale. Case in point: In 2022’s Cup of Excellence competition, a washed-process Gesha from Benjamin Paz Muñoz La Salsa farm scored 91.25 points.
As a result, sustainable practices are highly encouraged. Many Honduran coffee farms achieve organic, Rainforest Alliance and Fair Trade certifications. These efforts have done much to root out the use of child labor, which was previously widespread.
How Much Coffee Does Honduras Produce?
Honduras produces 6-7 million 60-kilogram bags annually. This production ranks it 7th among the world’s biggest coffee producers. And for this, we have smallholder farmers to thank. Approximately 120,000 of them cultivate a total of 400,000 hectares.
In addition, the coffee sector employs over one million workers – around 10 percent of the population. So much so that coffee is now Honduras’ leading crop export. It accounts for around 30 percent of agricultural GDP, and generates over $1 billion in annual export revenues.
Honduras Coffee Regions
There are six main coffee growing regions in Honduras, each producing Arabica beans with an incredible range of flavor profiles. Let’s take a closer look.
Copán
Located in western Honduras near Mayan ruins and along the El Salvador and Guatemala borders, this high-altitude region lies at 3,280-5,250 feet (1,000-1,600 meters), experiencing moderate rainfall and temperatures. The high elevation and micro-climate contributes to slower cherry ripening, producing an awesome cup with added sweetness and depth.
Most coffees here are shade-grown, earning Honduran Western Coffees (HWC) Geographical Indication protection. The main coffee varieties that thrive here are Bourbon, Typica, Catuai and IHCAFE 90, a cross between Caturra and Timor Hybrid 832/1.
These coffees boast a medium body and acidity, and display distinctive chocolate and nutty notes. They’re ideal for making the perfect espresso!
Montecillos
At 3,940-5,580 feet (1,200-1,700 meters), Montecillos spans southwestern Honduras, encompassing La Paz, Intibucá and Lempira. Here, the Montecillos Mountain Range full of mineral-rich clay soils, creates a unique microclimate that yields dense beans and delicate sugar development.
Farmers primarily grow Catuai, Bourbon, Pacas and Lempira varieties. They also favor honey processing, which highlights these beans’ sweet, citrus flavors and apple-like acidity.
Comayagua
Comayagua’s central position provides consistent growing conditions and great exposure to sunlight. At an altitude of 3,280-4,920 feet (1,000-1,500 meters), this region enjoys hot day temperatures and cool nights with moderate rain. The soil is well-balanced and loamy with good mineralization, perfect for cultivating high-grown beans. Arabica varieties that thrive here include Pacas, Catuai, Bourbon and IHCAFE 90 coffee.
Comayagua has seen especially high amounts of investment in processing equipment and sustainable methods. Farmers here favor honey and washed processing, resulting in cleaner, more consistent brews. These coffees also exhibit a distinctive tropical fruit taste and well-balanced acidity.
Agalta
Agalta in eastern Honduras spans Olancho, El ParaÃso and parts of Francisco Morazán. It lies at about the same high elevations as other coffee growing regions (3,940-5,250 feet or 1,200-1,600 meters). But located in the rain shadow of the mountain range, this coffee experiences a drier micro-climate.
The majority of farms in this origin are family-owned. They focus on quality improvement, primarily growing Bourbon, Catuai, Pacas and the improved Lempira and IHCAFE 90 varieties.
Coffees here show a distinctive sweet flavor with dominant chocolatey notes, delicate spice notes and medium body. The washed coffees also have a lively acidity and crisp, clean finish.
El ParaÃso
Lying at an impressive 3,280-4,600 feet (1,000-1,400 meters), El ParaÃso in Southeastern Honduras, borders that other Central American coffee giant Nicaragua. It enjoys warm temperatures and moderate rainfall, perfect for Catuai and IHCAFE 90 varieties.
El ParaÃso farmers have also embraced the rust-resistant Lempira and Parainema varieties for higher yields. Coffees from this origin show distinctive nutty and sweet brown sugar notes, a medium body and low acidity.
Opalaca
The Opalaca region in South-western Honduras, bordering El Salvador, spans Santa Bárbara, Intibucá, and Lempira. It is named for the Opalaca Mountain Range and has gained global recognition for its unusual but sought-after coffees.
Opalaca lies at an altitude of 3,940-5,740 feet (1,200-1,750 meters), perfect for high-grown Arabica, including Pacas, Bourbon, Catuai and the rare Gesha variety. The region’s unusually cool but humid micro-climate, heavy rainfall and mineral-rich volcanic soil create ideal conditions for slow cherry ripening and complex flavor development.
Many Cup of Excellence winners have come from this origin over the last couple of years. These coffee beans boast a fresh acidity, tropical fruit flavor notes, a wine-like profile and elegant complexity. Some cups also show apple-like acidity and a unique milk chocolate taste.
What Do Coffee Beans From Honduras Taste Like?
Honduran coffee beans are typically balanced, exhibiting a medium body, lively acidity and clean finish. They are generally smooth and sweet with rich chocolatey, caramel and nutty tones. Some Honduran coffee also boasts fruity notes – often berry or citrus – which adds brightness and makes for an excellent cup!
Terroir has a significant impact on taste. For example, Copán coffees are more chocolatey and nutty. In contrast, coffee from the Opalaca Santa Barbara region has more of a fruity and wine-like nature.
All this is what makes this origin so exciting – you never know what taste experience to expect!
Best Brew Methods for Honduras Coffee Beans
What’s the best way to make Honduran coffee? Before all other methods, I’d recommend pulling out your best pour over coffee maker.
This is the method to highlight the subtle flavor profiles of most Honduras coffee. Remember to only source whole beans, and brew over a 3-4 minute window to avoid masking the coffee’s subtle flavors.
If you’re not into drip or pour-over brewing, I would opt for a French press or cold-brew maker. These methods are best for chocolate-forward Honduran coffees.
However, if you have one of these best espresso machines, I’d definitely go the espresso route! Honduran beans yield well-balanced shots with decent sweetness and minimal bitterness. A medium-dark roast is best here, with a fine grind and optimal 25 to 30-second extraction time.
Peru vs Honduras Coffee
How does Honduras coffee compare to South American coffee from a unique origin, such as Peru?
First, Honduran coffees are smooth, sweet and more evenly balanced. They show a medium body and acidity with bold chocolate, sweet caramel and nutty notes. Some coffees also show light berry or citrus overtones.
Peruvian coffee, also high-grown, is lighter-bodied. It boasts a delicate sweetness reminiscent of honey or brown sugar. It also has a bright, clean acidity. These beans also tend to be more fruit-forward, think apple, berries and stone fruit. Some coffees also show unusual herbal or tea-like qualities.
Peru coffee thrives in the northern highlands close to Cajamarca. Other Central growing regions include JunÃn, and the southern area of Cusco, near Machu Picchu.
In Peru, coffee trees also thrive at high elevations (3,937-5,900 feet or 1,200-1,800 meters). Much like Honduran coffee, this terroir contributes to a bright acidity and multi-faceted flavor complexity.
On availability, Honduras trumps Peru as an origin. This is because Peru yields less volume overall. In fact, most of its coffee ends up in the organic, specialty and rare coffee markets, commanding premium prices.
Final Thoughts on Honduran Coffee Beans
For coffee enthusiasts wishing to venture new but not so far out, Central American coffee is the way to go. And none has mastered the surprise factor more than Honduras coffee.
What makes this coffee stand out is its incredible versatility. Use the best drip coffee maker or pour-over to bring out its clean, vibrant qualities. Alternatively, use a French press or cold brew maker to highlight its full body and sweetness. While you’re at it, why not brew an espresso? These beans can handle it!
I’m really glad that Honduran coffee has gone from a relatively unsung origin to a widely sought specialty offering. I’d urge you to try it on your next run to experience its subtle and delicious flavors. You won’t regret it!
Have you tried this exquisite coffee from Central America yet? Did it hit the mark? I’d love to hear all about your brewing experiences in our community section below!
Honduras Coffee FAQ
Yes, Honduras produces excellent coffee. Its specialty Arabica coffees exhibit a mild sweetness and balanced acidity with nuanced flavor notes of chocolate, nuts, caramel and tropical fruit.
Yes, Honduras produces high-quality, high-grown Arabica coffee. These beans develop slowly for a fuller flavor.
Honduran coffee shows a medium body, mild sweetness, bright acidity and clean finish. It often boasts delicious flavor notes of chocolate, nuts, caramel and fruit.
Honduras ranks 7th as the largest coffee producer globally. However, it is Central America’s top producer by volume.
Honduras produces high-grown Arabica coffees from six regions: Copán, Montecillos, Comayagua, Agalta, El ParaÃso and Opalaca. Each coffee boasts distinct flavor notes, depending on the variety/varietal and growing altitude.
