Honduras
We believe it is one of the most underrated coffee-producing countries in Central America
Just a couple of decades ago, local coffee was barely talked about, and much of it was exported only to neighboring countries — El Salvador and Guatemala — from where it reached the market under another country’s name.
Today, coffee from Honduras is much easier to find, coming from well-known regions such as Copán, Santa Bárbara, Opalaca, and many others. The terroir here is excellent: high elevations, a tropical climate with seasonal rains, and volcanic soils. Unfortunately, weak infrastructure still affects the consistency of coffee quality in the cup. Nevertheless, Honduran coffee has a distinctive flavor profile, full of citrus, berries, and a rich body.
The coffee cherry from Honduras is perfect for our fermentation experiments. It is of high quality — the pulp contains a lot of sugar, which allows us to achieve excellent results and a bright flavor profile.
Our work in Honduras would not be possible without the help of our good friend and partner, Raúl Rodas, who always helps us find the most convenient processing stations and the best coffee cherries during harvest season.We work in the department of Lempira, located not far from another well-known department — Copán.
Just a couple of decades ago, local coffee was barely talked about, and much of it was exported only to neighboring countries — El Salvador and Guatemala — from where it reached the market under another country’s name.
Today, coffee from Honduras is much easier to find, coming from well-known regions such as Copán, Santa Bárbara, Opalaca, and many others. The terroir here is excellent: high elevations, a tropical climate with seasonal rains, and volcanic soils. Unfortunately, weak infrastructure still affects the consistency of coffee quality in the cup. Nevertheless, Honduran coffee has a distinctive flavor profile, full of citrus, berries, and a rich body.
The coffee cherry from Honduras is perfect for our fermentation experiments. It is of high quality — the pulp contains a lot of sugar, which allows us to achieve excellent results and a bright flavor profile.
Our work in Honduras would not be possible without the help of our good friend and partner, Raúl Rodas, who always helps us find the most convenient processing stations and the best coffee cherries during harvest season.We work in the department of Lempira, located not far from another well-known department — Copán.