Coffee: Honduras

Il caffè in Honduras con le sue zone di coltivazione, le caratteristiche organolettiche, i sentori.


Hints of history 

Not much is known about the history of coffee in Honduras, except that it should have arrived in the 19th century without occupying a very important place in the field of productivity and excellence, up to the present day, and since the 2000s, to occupy a place rather important among the most renowned coffees in the world in the professional field, reaching the position of the sixth producer in the world of coffee.

In the 1970s, a national coffee institute (IHCAFE) was founded to increase the quality level of Honduran coffee, distributing some tasting workshops in the region, of great support to local producers.


The climate and the coffee growing areas

Unfortunately we do not have an optimal climate for the growth of coffee due to the high rainfall, but coffee farmers use mixed drying techniques between natural sun and mechanical drying.

The classification of the coffee bean does not take place by size but based on the height of cultivation of its plant which varies from 1000 meters up to 1650 meters above sea level.

In addition to the Caturra variety, we find Arabica Bourbon and Typica and are grown mostly in the western part of the country, where Honduras borders with El Salvador and Guatemala, to spread towards the center.


Organoleptic characteristics of Honduran coffee

In general, Honduran coffee is soft, balanced, sweet, round, with a balanced acidity, notes of chocolate and hazelnut but also fruity hints.



Coffee Code


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