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How is the Honduras Coffee Bean Market? Which Honduras Coffee Brand is Best?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - Follow Coffee Workshop (WeChat public account: cafe_style) Honduras San Juancito Lot#1 Country: Honduras Region: San Juancito Altitude: 1450-1550 meters Processing method: Washed Pour-over Honduras coffee. 15g coffee grounds, medium grind (Fujisan oni-tooth blade grinder #4), V60 dripper, 88-89°C water temperature, first pour with 30g water

Honduras San Juancito Lot#1

Country: Honduras

Region: San Juancito

Altitude: 1450-1550 meters

Processing Method: Washed

For pour-over Honduras coffee: Use 15g of coffee, ground medium (Fuji R4 grinder), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Because Honduras is located in the tropics, San Juancito experiences relatively small temperature variations throughout the year. Therefore, what's considered winter is actually the rainy season, while summer is 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 1239 meters above sea level results in slightly cooler temperatures year-round. During summer (March-June), the highest temperature is typically around 26°C, while the lowest temperature averages about 18°C. Winter's average maximum temperature is 20°C, with lows around 14°C.

The modern economy of San Juancito largely depends on agriculture, with most of it being small-scale coffee production. Its climate and altitude are highly favorable for producing high-quality coffee beans. COMISAJUL, a cooperative organization of hundreds of small coffee farmers from central Honduras, is located in San Juancito. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juancito region, where coffee is grown on mountains at 1450-1550 meters altitude, shaded by banana, avocado, and papaya trees. During harvest season, coffee farmers hand-pick ripe fruits, process them using the washed method, and then sun-dry them. 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 flavor notes.

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 Honduras's first national park. The park serves as a massive watershed, providing drinking water for 500,000 residents of the capital.

Flavor Notes: Clean, roasted nuts, milk chocolate

In Honduras, coffee-producing regions are divided into six major regions distributed across the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average cultivation altitude is above 1100 meters. 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 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, and is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at altitudes between 3500 to 6500 feet (1062-1972 meters).