Honduran coffee has come a long way, baby! Today, they are the largest coffee exporter in Central America. Also, they are third in Latin America and the sixth-largest exporter worldwide.
However, in the country of Honduras, more than half the population is unemployed. Therefore, the coffee industry is of great importance. It provides stable jobs, fair wages, and an ever-expanding industry. Honduras, maybe more than any other country, values and appreciates coffee.
Most of the coffee-growing regions are closer to the mountain ranges. More specifically, towards the western side of the country, which borders Guatemala and El Salvador. Some of these regions include El Paraiso, Comayagua, and Agalta, to name a few.
WHAT I RECOMMEND
Sometimes you want a brew that has a reasonable price and perfect flavor. Organic Honduran coffee brands tend to have sweet aromas and rich flavors. Honduras Natural Honey Coffee is no different. Honduras specialty coffees have become the workhorses of roasteries across the U.S. Being in constant communication with the producers and co-ops has enabled coffee farmers to deliver consistently excellent coffees.
I am a huge fan of chocolate. That is why I can’t get enough of Organic Subtle Earth. This roast has a deep, rich chocolaty flavor and a clean finish you’re sure to enjoy. Also, life seems to slow down as you sip on the smooth milk chocolate with notes of honey, caramel, and cocoa.
I am a fan of drinking a different coffee almost daily. However, occasionally, you want a go-to coffee. A good, go-to coffee is Organic Marcala Coffee. You can’t go wrong with the unique regional characteristics of Marcala. What’s so great about this region of the world? It’s the gold standard of medium body and pronounced acidity. Also, it has amazing bitter chocolate flavors and nuances of floral, peach, lemongrass, and wild berries.
WHY YOU CAN TRUST ME
I’m Sherry Harris, a seasoned coffee writer who has been brewing and tasting coffee from around the world for decades.
I work hard to serve my readers as a trusted go-to resource for almost everything related to coffee and the best-tested products you can buy. As a coffee enthusiast, published content is fact-checked periodically.
Also, it’s reviewed to ensure the information provided is accurate and up-to-date. This way, you can make better-informed buying decisions about the best coffee and coffee equipment without being a trained barista. In addition, I regularly consult baristas and coffee experts for insights and analysis. Every product featured is independently researched, tested, or editor-approved. I only recommend products that I stand behind.
In addition, I’ve written multiple guides for coffee equipment, including Coffee Shop Lady’s guide to the espresso machine.
WHO THIS IS FOR
This article is for those who appreciate coffee from around the world especially in Honduras. A Central American country with Caribbean Sea coastlines to the north and the Pacific Ocean to the south. Unfortunately, Honduran coffee is one of those areas where not much is written about coffee production. So, we are going to change that with this information.
This country is now the largest producer of coffee in Central America. The earliest record that discusses coffee production dates back to 1804. That means coffee beans mostly likely arrived in the very late 1700s since it takes a few years for the crop to yield.
It wasn’t until 2001 that Honduras’ production of coffee increased. The coffee industry drove the growth of infrastructure in much of Central America during the 1800s. This provided a challenge for quality. Consequently, much of the coffee produced under this new expansion was destined for the commodity market. However, more recently, we are seeing excellent coffees coming out of Honduras.
So, if you are intrigued by a little of their history and where they are going, keep reading about the best Honduran coffee beans.
Top Three Honduran Coffee Brands
Honduras, the birthplace of the Maya civilization, enjoys drinking coffee as much as any other country. Coffee dates and social occasions revolving around coffee are standard. In this article, we will look at the history of coffee in Honduras and coffee culture. However, first, let’s talk about three great-tasting coffees from this beautiful country.
Do you want to experience the full flavor and aroma of authentic coffee from Honduras? If so, I would like to suggest you buy Honduran coffee from one of the brands below.
The Honduras Natural Honey Coffee is organically grown in the Copan region of Honduras. Copan is the most well-known growing region in all of Honduras. This wonderful part of the world, Copán, is an archaeological site of the Maya civilization not far from the border with Guatemala.
Here they produce sweet coffees at up to 5,000 feet above sea level. Coffee has citrus, chocolate, and caramel flavor. Their coffee is much less fruity than other growing regions.
The farm, Finca Terrerito, is 35 hectares or 86.5 acres of family-owned property. This beautiful property sits at a high altitude, surrounded by vineyards and olive trees. The natural process and raised bed drying results in a rich, smooth body with medium acidity and juicy flavor notes.
Flavor Notes: Honey-Suckle, Tea-like Lemongrass, and Berry
Subtle Earth – Organic Honduran Coffee (Runner-Up)
This 100% Arabica coffee is certified organic. It is grown by indigenous people in Honduras using the most natural methods possible. The coffee has low acidity and a medium body.
Also, this medium-dark coffee is small-batch roasted. This coffee is perfect for enjoying any time of the day. Further, it has an intense flavor, which makes it particularly good when prepared as espresso.
Their customers give them raving reviews because they appreciate a great cup of rich, aromatic coffee. It is so delicious because they fire roast in multiple small-batch coffee roasters. Without a doubt, you can taste the difference between fresh, adequately roasted beans and old stale coffee beans. Subtle Earth’s process is half art and half science.
On the other hand, some of their competitors roast by the metric ton. Later, giant corporations sell this coffee through mass distribution. No wonder it has a blah taste!
Organic Honduran Marcala Coffee (Also Great)
Honduras has a full deck when it comes to coffee production. They have soaring altitudes, beautiful weather, and perfect soil. Also, they now have updated farming techniques and more modern agricultural standards. As a result, Honduran coffees from areas like Marcala rival high-grown Guatemalan coffees in flavor and body.
Honduran Marcala coffee highlights nutty and bright complexities. It has additional flavor notes of milk chocolate. Plus, you get a smooth and sugary-sweet body with an acidic lemon wedge finish.
It’s no secret that coffee grown at a high altitude is more rich and flavorful than is coffee grown at lower altitudes. At high altitudes, the coffee beans grow more slowly due to harsh conditions and therefore have more time to develop complex sugars. Coffee Club Cafe Mayan roast is grown on their high-altitude farms. No wonder the coffee is delicious.
It’s a little-known fact that coffee roasted at a high altitude requires lower temperatures and roasting time. At high elevations, the air is more thin and dry. Less oxygen and moisture in the air results in a faster roast development over a shorter period of time.
For this reason, roasting coffee at a high elevation can help you avoid baking or scorching your beans. Scorching or baking your coffee causes a lack of development and expansion that results in flat, burnt flavors.
Shiny, delicious beans that smell divine. You’ll enjoy the coffee exactly as it tastes out of the roaster. There is no bitter or acidic aftertaste. Notes of chocolate and a crisp, bright, vibrant flavor linger on and on.
History of Coffee In Honduras
Honduras is the sixth-largest exporter of coffee, which is a stark contrast to the start of the 21st century. During this time, Honduras was growing very little coffee. As a result, they weren’t selling much. The majority of coffee grown in the country is for local consumption.
So, what was the biggest reason that Honduran coffee wasn’t growing?
They did not have the appropriate infrastructure for the coffee trade. Also, the absence of roads and transportation made it impossible for coffee farmers to get their products to the city. The primary buyers who could take notice of their coffee were in the city, not rural areas.
At the start of the 21st century, coffee companies worldwide observed the potential of Honduras. Heavy investments poured in. The coffee industry grew at a breakneck pace. Also, it went from the least essential exporter of coffee in Central America to number one in the region.
Why Buy Coffee From Honduras?
Honduras is vibrant in terms of plant life. Also, it is one of the most biodiverse in the region. However, it is already one of the most, if not the most, biodiverse on the planet. So, this makes it an ideal place for growing coffee.
Furthermore, Honduras has a particular type of coffee, the Lempira. Lempira naturally evolved from the coffee brought to the country in the 17th century. Recently, Lempira has been confirmed through scientific evaluation to be susceptible to coffee leaf rust in Honduras. Also, sensitive to Ojo de Gallo. It is recommended for acidic soils and the warmest zones.
Most of the coffee grown in this country is a specialty grade, with many buyers from Japan and Australia.
A very mild, low acidity and a well-rounded medium body. The first thing that strikes you is its aroma:
- Other nuts
It has a pronounced bittersweetness when it comes to flavor, with cocoa and caramel being the star players. Also, Honduras grows some of the most balanced and highest quality coffee in the world.
Honduran Coffee Culture
Hondurans are aware of how special their coffee is. Even though coffee is grown mainly for export, some do stay in the country for local consumption. Otherwise, Hondurans have a fondness for Costa Rican and Colombian coffee. They drink it black, prepared with a Moka pot or espresso.
6 Regions of Honduran Coffee
According to Honduras Presidency, each of the country’s six coffee-producing regions adds a nuanced flavor. Also, it makes Honduran coffee some of the best coffee in the world.
Copan is near the Guatemalan border in altitudes of 1000-1500 meters. Copán produces a full, robust flavor with a hint of chocolate. The government and coffee producers created the Ruta del Café, which runs the length of the country. Visitors can enjoy the different flavors of Honduran coffee, often beginning in Copán.
The Opalaca region runs to the east of Copán. It has a slightly higher altitude, reaching 1100-1600 meters. Also, this region’s coffee tends to have:
- A slightly acidic taste
- Strong aroma
- Delicate flavors of tropical fruits like grapes and berries
The region of Montecillos is on the southern tip of the Honduran/Salvadoran border. In Montecillo, farmers cultivate a unique cup of coffee with sweet, fruity flavors of orange and peach, paired with a firm acidity that gives a velvet-like body.
Also, the highest coffee producing region with altitudes reaching 1200-1600 meters. Further, Café Marcala, a local brand in Montecillos, was the first registered brand of coffee.
Harvesting coffee is from December to March. You can also expect a sweet citrus flavor combined with a bright level of acidity, giving it a creamy body. Too, the climate and geography of each region add to its high quality and delicious flavor.
It is located inland in a more tropical climate. It has altitudes of 1100-1400 meters. Also, they offer a diverse collection of tropical fruit flavors, with scents of caramel and chocolate. It makes a perfect after-dinner drink.
One of the lowest coffee-producing regions, reaching only 1100-1400 meters of altitude. Also, El Paraíso touches the Nicaraguan border. This region’s profile reflects citric flavors with a sweet scent, a soft body, and acidity, with a persistent after-taste.
What is Honduran coffee?
Honduran coffee is a robust Arabica bean that is usually wet-processed. Additionally, it can be used as a base for blending with other coffees. However, it is also sold as a single-origin coffee. When lightly roasted, it has a delicate texture with a slightly sweet taste.
How do they make coffee in Honduras?
As mentioned, wet processing, aka washing coffee beans, is the most common method in Honduras. With this process, you use water to remove the fruit before it has had a chance to dry.
Is coffee from Honduras good?
Honduran coffee taste now equals its more well-known Central American neighbors. Also, specialty coffee in Honduras is appealing to so many thanks to mild, sweet, and clean flavors, with notes of chocolate, nuts, and tropical fruit.
One thing I have to say about Honduran coffee is that it makes you salivate from sweet chocolate to fruity flavors and honey. Also, I’m the type of coffee drinker that believes in my little guilty pleasures. However, there is no need to feel guilty. The Finca Terrerito coffee farm that I mentioned to you earlier cares deeply about the people they employ, their land, and the coffee they produce. So, buying this coffee is good for them and for you.
The three brands mentioned in this article (Honduras Natural Honey Coffee, Subtle Earth Organic Coffee, Organic Marcala Coffee) all have something unique and interesting to offer. So, go ahead and embrace these decadent flavors.
Get your day started with one of these Honduran coffees.
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