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