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Honduras Pour-Over Brewing Guide & How to Enjoy Honduras Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange, please follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Honduras coffee. Use 15g of coffee grounds, medium grind (Fuji Royal hand grinder setting 4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed water level drops to half before continuing, pour slowly until reaching 225g total, avoid extracting the tail end

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Pour-over Honduras

15g of coffee grounds, medium grind (Fujiyama ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Bean state: Roasted coffee beans
Sugar content: Sugar-free
Origin: Honduras
Coffee type: Other
Roast level: Medium roast

Honduras San Juancito Lot#1

Country: Honduras

Region: San Juancito

Altitude: 1450-1550 meters

Processing method: Washed

Because Honduras is located in a tropical region, San Juancito experiences minimal temperature variations throughout the year. Therefore, what is called winter is actually the rainy season, while what is called summer is actually the dry season. In tropical regions, altitude has a greater impact on temperature than the timing of rainfall throughout the year. San Juancito's geographical location at an altitude of 1239 meters above sea level makes the temperature feel slightly cool throughout all four seasons. During summer (March-June), the highest temperature is often around 26°C, while the lowest temperature averages about 18°C. In winter, the average highest temperature is 20°C, and the lowest is about 14°C.

The modern economy of San Juancito relies heavily on agriculture, with most of it being small-scale coffee production. Its climate and altitude are highly conducive to producing high-quality coffee beans. COMISAJUL, a cooperative organization of hundreds of small coffee farmers in central Honduras, is located in San Juancito. COMISAJUL is a cooperative organized by several hundred coffee farmers in the San Juancito region. Here, coffee is grown on mountains at altitudes of 1450-1550 meters, shaded by banana, avocado, and papaya trees. During the harvest season, coffee farmers hand-pick ripe fruits, which are then washed and sun-dried. The fermented water containing coffee pulp and skin from the washing process is collected and used as fertilizer for coffee trees. This batch of coffee has a very clean taste, high sweetness, very gentle acidity, with milk chocolate flavors.

Variety: Bourbon

Producer: COMISAJUL Cooperative

San Juancito is a small village in central Honduras, located 40 kilometers northeast of the Honduran capital, Tegucigalpa. The town is part of the Francisco Morazán district, which also includes Nuevo Rosario, Guacamaya, and Plan Grande, with a total population of approximately 1,400.

Although San Juancito was historically famous for its mineral deposits, today it is highlighted for its location within the buffer zone of La Tigra National Park—a rainforest ecosystem and also Honduras's first national park. The park serves as a massive watershed, providing drinking water for 500,000 residents of the capital.

Flavor: Clean, roasted nuts, milk chocolate

In Honduras, coffee-producing regions are divided into six major regions, spread across the west and south: Santa Barbara, El Paraíso, Copán, La Paz, Comayagua, and Olancho, with an average growing altitude of over 1100 meters above sea level. The coffee varieties are Arabica, with 69% classified as HG "High Grown" coffee, 12% as SHG "Strictly High Grown" coffee, and 19% as CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Bourbon coffee (French: Café Bourbon) is a coffee produced from Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was originally cultivated on Réunion Island, which was called Île Bourbon before 1789. It was later occupied by France to connect with the African continent and Latin America. It is now one of the two most widespread Arabica coffee production regions in the world. Bourbon coffee is typically grown at altitudes of 3500 to 6500 feet (1062-1972 meters).