Honduras Proper Brewing Methods & Honduras Coffee Bean Prices

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted
Shelf Life: 30 days
Net Weight: 227 g
Packaging: Bulk
Taste: Aromatic and mellow
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Honduras
Coffee Type: Other
Roast Level: Medium roast

Honduras San Juancito Lot No. 1

Country: Honduras
Region: San Juancito
Altitude: 1450-1550 meters
Processing Method: Washed

Brewing Instructions

For pour-over Honduras coffee, use 15 g of coffee ground to a medium-fine consistency (small Fuji ghost-tooth grinder, setting #4), a V60 dripper and 88-89°C water. First pour 30 g of water and let it bloom for 27 seconds. Continue pouring to 105 g, then pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225 g in total, avoiding the tail end. The water-to-coffee ratio is 1:15, with an extraction time of 2:00.

Climate and Geography

Because Honduras lies in the tropics, San Juancito experiences relatively small temperature swings throughout the year. What is called winter is really the rainy season, and what is called summer is really the dry season. In tropical regions, altitude has a greater effect on temperature than the timing of rainfall. San Juancito's position at 1239 meters above sea level gives it a slightly cool feel in every season. During summer, from March to June, the highest temperature often reaches about 26°C, while the lowest averages around 18°C. In winter, the average high is 20°C and the low sits near 14°C.

The modern economy of San Juancito depends largely on agriculture, most of it small-scale coffee production. Its climate and altitude are highly favorable for producing high-quality beans. COMISAJUL, a cooperative of hundreds of small coffee farmers in central Honduras, is based in San Juancito, where coffee grows on mountains at 1450-1550 meters under the shade of banana, avocado and papaya trees. During the harvest, farmers hand-pick ripe cherries, which are then washed and sun-dried. The fermented water left over from washing, containing coffee peel and pulp, is collected and used as fertilizer for the coffee trees. This lot has a very clean taste, high sweetness, very gentle acidity and distinct milk chocolate flavors.

Coffee Details

Variety: Bourbon
Producer: COMISAJUL Cooperative Organization

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

Although San Juancito was once famous for its mineral deposits, it now stands out for sitting inside the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras's first national park. The park acts as a vast watershed, supplying drinking water to 500,000 residents of the capital.

Flavor Profile: Clean, roasted nuts, milk chocolate

Honduras Coffee Regions

Honduras divides its coffee-producing areas into six major regions across the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average growing altitude of 1100 meters above sea level. The coffee is 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 (French: Café Bourbon) is produced from the Bourbon cultivar of Arabica. It was originally cultivated on Réunion Island, known as Bourbon Island (Île Bourbon) before 1789. The French later carried it to the African continent and Latin America, and it is now one of the two most widely planted Arabica lineages in the world. Bourbon is typically grown at altitudes between 3,500 and 6,500 feet (1,062-1,972 meters).

FrontStreet Coffee Recommendation

Honduras San Juancito is a washed coffee, and washed processing rewards a dripper that can extract clean sweetness and gentle acidity without muddying the cup. For that kind of clarity, FrontStreet Coffee Yirgacheffe Gedingding is an excellent starting point. A washed Yirgacheffe from Gedingding village, it shows the jasmine florals, bright citrus and lemon acidity the region is known for, lifted by green tea depth and a soft, sweet finish. It is a natural first choice for anyone learning to brew pour-over with a V60.

If you prefer a cup built on tropical fruit rather than florals, FrontStreet Coffee Ethiopia Huakui is one of the most popular specialty releases on the menu. Its fruit-forward profile brings strawberry, passion fruit, jackfruit and even lychee to the fore, with obvious sweetness and almost no bitterness, so it drinks smooth and full of juice. For something sharper and more structured, FrontStreet Coffee Kenya Little Tomato is a classic triple-threat washed coffee: grown in Kenya's Sika region at 1550-1750 meters from SL28 and SL34, it is double-washed for 72 hours and roasted light to keep the acidity lively, giving cherry tomato, smoked plum, snow pear and black plum over yellow-sugar sweetness and a hint of green tea.

For a fuller, lower-acid contrast to the Honduran cup, FrontStreet Coffee PWN Golden Mandheling is a deep-roasted Sumatran with almost no perceptible acidity. Thick and lingering on the palate, it opens with herbs and dark chocolate and a faint earthy undertone, making it the ideal choice for anyone who dislikes sour coffee.