Honduras Highland Coffee Prices Premium Small Farmer Selected Batches Coffee Beans

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Small-Batch, High-Quality Micro-Lot Coffee

Honduras has a long history of coffee development. Over a decade ago, it was positioned merely as a commercial blend with no distinctive characteristics, flooding the market with large quantities at low prices. In reality, Honduras possesses the ideal growing environment for fine coffee: microclimates, altitude, soil conditions, abundant rainfall, distinct wet and dry seasons, and hardworking farmers.

However, long-criticized drying processes and logistical transportation issues have affected coffee quality. In recent years, as the Honduran government became aware of the specialty coffee market, they gradually began investing in revitalization, driving the country's coffee industry and demanding high-quality coffee to improve farmers' incomes. Honduran coffee farmers, tempered by international Cup of Excellence competition platforms, have also actively improved, gradually changing the stereotypical impressions of buyers worldwide about Honduran coffee. Honduras is currently the largest coffee-producing country in Central America.

One major reason that previously made Honduran coffee dull and unremarkable was the drying process. Due to abundant and unpredictable rainfall in mountainous regions, green beans could not be properly dried during the final stage of post-processing. Therefore, most processing plants would combine mechanical rapid drying, which not only adversely affects storage but also causes the loss of coffee flavor. This batch of coffee was processed using the washed method. After completing the washed fermentation, it was soaked in clean water for 12-18 hours, which can more thoroughly remove mucilage and make the coffee cleaner.

FrontStreet Coffee's Recommended Roasting Method for Honduras Coffee

Honduran coffee consists of hard beans with medium moisture content, and the beans are relatively uniform in size. We have established a general range: to develop the rich flavor of Honduras coffee, hard beans need to be roasted to medium level or above. After determining the general range, we designed medium, medium-dark, and second crack curves.

FrontStreet Coffee recommends recording data before roasting: coffee bean moisture content, density, origin, processing method, roasting room temperature and humidity, etc. Plan your roasting curve in advance. Record relevant chemical and physical changes during the roasting process - this will help you better understand the final roasting results and improve your roasting curve.

Roasting Equipment: Yangjia 800N, 550g green beans loaded

Roasting Curve:

Preheat the roaster to 200°C, set the damper to 3. After 1 minute, adjust the heat to 170°C, keeping the damper unchanged. Roast until 5'45" at 151.7°C, when the bean surface turns yellow and the grassy aroma completely disappears, indicating dehydration is complete. Adjust heat to 140°C, change damper to 4.

At 9'00 minutes, ugly wrinkles and black spots appear on the bean surface, and the toasted bread aroma clearly transitions to coffee aroma. This can be defined as the prelude to first crack. At this point, listen carefully for the sound of the first crack. First crack begins at 8'23", reduce heat to 80°C, fully open the damper (be very careful when adjusting heat - don't reduce it so much that the cracking stops), and discharge at 202°C.

The sweetness is excellent, especially the prominent caramel sweetness. The full body formed by the rich texture and intense oily sensation is very appealing!

Flavor Profile: Cream, roasted nuts, milk chocolate

36 Aroma Notes: Malt, honey, caramel, walnut, woody notes

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473