Which Honduras Coffee Brand is Best? Mocca Estate Sherry Coffee Bean Brewing Water Temperature and Flavor Description

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Honduras Coffee Regions

In Honduras, coffee growing areas are divided into six major regions spread across the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average cultivation altitude is above 1,100 meters. The coffee is Arabica, with 69% falling into the HG "High Grown" grade, 12% into SHG "Strictly High Grown," and 19% into CS. The main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Bourbon Coffee

Bourbon coffee (French: Cafe Bourbon) is coffee produced from trees of the Arabica Bourbon cultivar. It was first cultivated on Reunion, which was also called Bourbon Island (Ile Bourbon) before 1789. The island was later occupied by France, connecting it with the African continent and Latin America, and it is now one of the two most popular Arabica coffee production regions in the world. Bourbon coffee is typically grown at altitudes of 3,500 to 6,500 feet (1,062-1,972 meters).

Product Information

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Ingredients: House-roasted
Shelf Life: 30 days
Net Content: 227g
Packaging: Bulk
Taste: Mellow and aromatic
Coffee Bean Raw/Cooked Degree: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Honduras
Coffee Type: Other
Roasting Degree: Medium roast

Honduras San Juancito Lot#1

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

Brewing Instructions

Pour-over Honduras. Using 15g of coffee and a medium grind (Fuji Royal ghost-tooth grinder #4), with a V60 dripper at a water temperature of 88-89 degrees Celsius. First pour 30g of water and let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Climate and Geography

Because Honduras lies in the tropics, San Juancito sees relatively small temperature variation through the year. The so-called winter is really the rainy season, and the so-called summer is the dry season. In tropical regions, altitude affects temperature more than the timing of rainfall does. Sitting at 1,239 meters above sea level, San Juancito feels slightly cool in every season. In summer (March-June) the high is often around 26 degrees Celsius and the low averages about 18 degrees; in winter the average high is 20 degrees and the low around 14 degrees.

Coffee Production and Processing

San Juancito's modern economy depends largely on agriculture, most of it small-scale coffee production, and 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. Here coffee grows on mountains at 1450-1550 meters, shaded by banana, avocado, and papaya trees. Farmers hand-pick ripe cherries during the harvest season, process them with the washed method, and then dry them in the sun. The fermented water carrying coffee pulp and skin from the washing process is collected and used as fertilizer for the coffee trees. This lot has a very clean taste, high sweetness, very mild acidity, and milk chocolate flavors.

Detailed Specifications

Variety: Bourbon
Processor: COMISAJUL Cooperative Organization

San Juancito Overview

San Juancito is a small village in central Honduras, 40 kilometers northeast of the capital, Tegucigalpa. The town falls under the jurisdiction of Francisco Morazan, 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 stands out for its location within the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras's first national park. The park acts as a massive reservoir, supplying drinking water to 500,000 residents of the capital.

Flavor Profile

Flavor: Clean, roasted nuts, milk chocolate

Honduran Coffee

FrontStreet Coffee Recommendation

Washed processing uses water to handle the coffee fruit. The usual steps are flotation, depulping, soaking and fermentation to remove the mucilage, washing or further soaking, and hulling after drying, which yields the beans we want. Soaking the beans in water for a long time drives chemical changes inside them and sharply consumes simple sugars (fructose and glucose), which lowers the coffee's sugar content while increasing various organic acids. As a result, washed coffee often keeps more of the bean's own aroma while also showing bright acidity, cleanliness, and freshness.

FrontStreet Coffee's Yirgacheffe Gedingding Cooperative is a good example. Many people know Yirgacheffe without realizing that local farmers, who produce small volumes, send their cherries to a cooperative for centralized processing. Gedingding is an outstanding processing team from Gedingding village with skilled handling, and it rose to fame because its coffee is especially delicate and clean. Thanks to washed processing, it expresses jasmine and bright citrus acidity to the fullest, and a medium-light roast adds green tea and honey notes. It suits pour-over, cold brew, espresso, and more.

When it comes to washed coffee, FrontStreet Coffee's Kenya Cherry Tomato is one of the best-known representatives, since Kenya excels at the double-washed method: the beans are washed, soaked, washed again, soaked again, then dried and hulled, with repeated rinsing and soaking that pushes the juice character to the extreme. The cup carries cherry tomato, smoked plum, snow pear, black plum, and brown sugar aromas, with a tangy, juicy sweet-and-sour balance that many coffee lovers adore.

And for a classic washed cup, FrontStreet Coffee's Jamaica Blue Mountain No. 1 shows why washed processing was born on an island: by removing skin, pulp, and mucilage before drying, it shortens drying time and produces bright, low-defect beans. The result is an intense yet pure Blue Mountain aroma of hazelnut, cream, chocolate, and caramel, with a balanced body where no single flavor stands out or falls short.