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

Pour-Over Honduras

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

Product Information

Manufacturer: FrontStreet Coffee
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 lies in the tropics, San Juancito sees minimal temperature variation across the year. "Winter" is really the rainy season and "summer" the dry season — in the tropics, altitude shapes temperature far more than the calendar does. San Juancito's elevation of 1,239 meters above sea level keeps all four seasons feeling slightly cool. In summer (March-June), highs hover around 26°C with lows averaging about 18°C; in winter, the average high is 20°C and the low about 14°C.

San Juancito's modern economy leans heavily on agriculture, most of it small-scale coffee production, and its climate and altitude are highly conducive to producing high-quality beans. COMISAJUL, a cooperative of hundreds of small coffee farmers in central Honduras, is based here. Coffee grows on mountains at 1450-1550 meters, shaded by banana, avocado, and papaya trees. During harvest, farmers hand-pick the ripe cherries, which are then washed and sun-dried. The ferment water carrying pulp and skin from the washing process is collected and used as fertilizer for the coffee trees. This lot tastes very clean, with high sweetness, very gentle acidity, and milk chocolate flavors.

Variety: Bourbon

Producer: COMISAJUL Cooperative

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

San Juancito was historically famous for its mineral deposits; today it is noted for lying within the buffer zone of La Tigra National Park — a rainforest ecosystem and Honduras's first national park. The park acts as a massive watershed, supplying drinking water to 500,000 residents of the capital.

Flavor: Clean, roasted nuts, milk chocolate

Honduras's coffee regions are divided into six major areas across the west and south: Santa Barbara, El Paraíso, Copán, La Paz, Comayagua, and Olancho, with an average growing altitude above 1,100 meters. The varieties are Arabica, with 69% classified as HG "High Grown," 12% as SHG "Strictly High Grown," and 19% as CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Bourbon coffee (French: Café Bourbon) comes from Arabica trees of the Bourbon cultivar. It was first cultivated on Réunion Island — called Île Bourbon before 1789 — and later spread as France connected it with the African continent and Latin America. It is now one of the two most widespread Arabica lineages in the world, typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

FrontStreet Coffee Recommendation

If you love the clean, sweet, gentle style of this Honduran lot, FrontStreet Coffee's Papua New Guinea Paradise Bird is a wonderful companion cup. From the Paradise Bird Estate in PNG's Sigri region — often nicknamed "little Blue Mountain" for its similarity to Jamaica Blue Mountain — it uses Typica, the same lineage as Blue Mountain, grown at 1600-1800 meters in volcanic rock soil. The beans reach AA grade with full, plump form and very low defect counts, and a triple washed-fermentation process delivers a clean, pure cup with outstanding sweetness and no harsh acidity.

For a brighter pour-over, FrontStreet Coffee's Ethiopia Yirgacheffe Guodingding offers citrus, berry, and jasmine with green-tea sweetness — brewed 15g to 225g at 90-91°C in a V60 — while the natural-process Huakui brings strawberry, passion fruit, and lychee aromatics for drinkers who want their clean cup turned all the way up.