Honduras Coffee Price Guide

Because Honduras lies in the tropics, San Juancito sees little temperature variation through the year. What people call winter is really the rainy season, and what they call summer is the dry season. In tropical regions, altitude shapes temperature more than the timing of the rains. San Juancito's position at 1239 meters above sea level keeps the air slightly cool year-round. In summer, from March to June, highs often sit near 26°C and lows average around 18°C; in winter, the average high is 20°C and the low about 14°C.

San Juancito's modern economy depends largely on agriculture, most of it small-scale coffee. Its climate and altitude favor high-quality beans. COMISAJUL, a cooperative of hundreds of small farmers in central Honduras, is based in San Juancito, where coffee grows on mountains at 1450-1550 meters under shade from banana, avocado, papaya, and other fruit trees. Growers hand-pick ripe fruit during harvest, process it by the washed method, and dry it in the sun. The water used in washing, which carries pulp and skin, is collected and used as fertilizer for the coffee trees. This lot has a very clean taste, high sweetness, a very gentle acidity, and milk chocolate notes.

Coffee Details

Variety: Bourbon

Processor: COMISAJUL Cooperative

San Juancito is a small village in central Honduras, 40 kilometers northeast of the capital, Tegucigalpa. It falls under the jurisdiction of Francisco Morazan, which also includes Nuevo Rosario, Guacamaya, and Plan Grande, with a total population of roughly 1,400.

Although San Juancito was once known for its mineral deposits, its importance today comes from sitting within the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras' first national park. The park acts as a vast reservoir, supplying drinking water to 500,000 residents of the capital.

Flavor: clean, roasted nuts, milk chocolate

Honduras Coffee Regions

Honduras divides its coffee areas into six major regions across the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average growing altitude is above 1100 meters. The varieties are Arabica, with 69% classified as HG (High Grown), 12% as SHG (Strictly High Grown), and 19% as CS. The main varieties are Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Bourbon Coffee

Bourbon coffee is produced from Arabica trees of the Bourbon cultivar. It was originally cultivated on Reunion, which was also called Ile Bourbon before 1789, and later spread through French connections to mainland Africa and Latin America. Today it is one of the two most widely grown Arabica lineages in the world. Bourbon is typically grown at altitudes of 3500 to 6500 feet (1062-1972 meters).

Brewing Instructions

For hand-pour Honduras, use 15 g of coffee and a medium grind (Fuji ghost-tooth grinder, setting 4) in a V60 dripper with water at 88-89°C. Pour 30 g of water, let it bloom for 27 seconds, then pour to 105 g and stop. Wait until the water level in the bed drops halfway, then continue pouring slowly until reaching 225 g. Avoid the tail end. The ratio is 1:15, and extraction time is 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: home-roasted
Shelf life: 30 days
Net weight: 227 g
Packaging: bulk
Taste: mellow and aromatic
Bean state: roasted beans
Contains sugar: no
Origin: Honduras
Roast level: medium

Coffee Lot Information

Honduras San Juancito Lot#1

Country: Honduras

Region: San Juancito

Altitude: 1450-1550 meters

Processing method: washed

FrontStreet Coffee Recommendation

Washed processing is what gives this Honduras lot its cleanliness, and the method is the same reason so many other origins taste so transparent. Ethiopia is the classic place to start. FrontStreet Coffee's Gedeb cooperative sits in the Woka area at the southeastern edge of Yirgacheffe and was originally part of the Woka cooperative within the YCFCU before becoming an independent single-origin lot; its traditional washed processing and light-medium roast produce jasmine florals and bright citrus acidity with a green-tea and honey character, and the coffee works well as pour-over, cold brew, or espresso.

Kenya shows how far washed processing can be pushed. FrontStreet Coffee's Kenya Small Tomato is a washed Kenyan single-origin from the Thika region at 1,550-1,750 meters, grown with the classic SL28 and SL34 varieties and given Kenya's signature 72-hour double washed fermentation. Roasted light, it keeps the lively acidity and layered fruit: the dry aroma carries concentrated dried cherry-tomato and florals, the cup opens with clear cherry tomato and smoked plum, then a prominent mid-palate sweetness with snow pear and black plum, finishing clean and long with yellow-sugar sweetness and a faint green-tea note.

For a washed coffee defined by balance, FrontStreet Coffee's Jamaica Blue Mountain No.1 is the reference point. Washed processing protects the blue-green raw bean's translucency and low defect rate, and the brewed cup shows clean hazelnut, cream, chocolate, and caramel character with a balanced body, gentle fruit acidity, and a long finish, with no single flavor dominating. Whether brewed as pour-over, moka pot, or espresso, it delivers the even, refined profile that has kept the origin famous.