Honduran Coffee Bean Grading and Flavor Profiles: Stories from Eight Major Coffee Regions

The Story of Honduran Coffee

FrontStreet Coffee's research reveals that Honduras is located in northern Central America, bordered by the Caribbean Sea to the north and the Gulf of Fonseca in the Pacific Ocean to the south. It shares borders with Nicaragua and El Salvador to the east and south, and Guatemala to the west. The country is predominantly mountainous and plateau-covered, with an area of 112,492 square kilometers and a coastline of approximately 1,033 kilometers. Except for the coastal plains, the entire territory consists of mountains, with the northwestern region reaching altitudes of up to 3,000 meters and the southern region also exceeding 2,400 meters. The main rivers in the country include the Coco, Patuca, and Ulua rivers. Rivers originating from the inland mountains crisscross the land, flowing into both oceans. Between the various mountain ranges, numerous basins and valleys have formed, including larger basins such as the Sula and Repaguanale basins, and main valleys like the Comayagua and Hamastlan valleys.

Looking back at the 2017 harvest season, Honduras not only saw increased production but also improvements in quality. The long-criticized issues with processing and logistics gradually improved.

Twenty years ago, Honduran coffee beans were characterized by a lack of attention to processing details, poor maintenance around processing facilities, limited investment in processing equipment, cumbersome export procedures, and inadequate green bean logistics—none of which could compete with neighboring countries. Consequently, the general quality of green beans was naturally coarse rather than refined, with only a few estates or Cup of Excellence winning batches being considered specialty coffee. Since 2007, the situation has improved. Under the leadership of IHCAFE (the Honduran Coffee Institute) and many forward-thinking dry processing facilities, Honduras has gradually seen results from improvements in processing workflows, investments in green bean processing equipment, and active enhancements in transportation and export. Although its recognition in the international market remains relatively low, proactive roasters have already begun investing in Honduran coffee-growing regions, seeking to discover specialty gems. In terms of production, Honduras even became the leading coffee-producing country in Central America during 2011-2012, harvesting approximately three million bags (46kg each) of coffee annually. Beyond quantity, IHCAFE has collaborated with like-minded producer associations and processing facilities to implement a series of programs aimed at providing international buyers with high-quality, delicious Honduran coffee.

Honduran Coffee Growing Regions

According to IHCAFE data, Honduran coffee can be divided into six major growing regions, primarily located in the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. The average growing altitude for specialty coffee in these regions is 1,100 meters above sea level. Coffee grown in these areas is 69% HG grade, 12% SHG, and 19% CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Currently, grading is still primarily based on altitude. The relationship between Honduran coffee grades and altitude is as follows:

The following three grades and their specified altitude requirements:

Standard grade: Growing altitude of 610-915 meters

High Grown grade: Growing altitude of 915-1,220 meters

Strictly High Grown grade: Growing altitude of 1,221 meters and above

What particularly interests me is the recently established "Honduran Western Coffee" association, abbreviated as HWC, in the western growing region. Its development is worth watching.

Honduran Western Coffee (HWC)

The coffee produced and labeled by Honduran Western Coffee (HWC) is the first Protected Geographical Indication (PGI) recognized by the Honduran government, and it has also been registered as Honduras's intellectual property (IP) and brand (MC).

Coffees of western Honduras (HWC) is the first Protected Geographical Indication (PGI) and Brand Collective (MC) recognized and registered by the Honduran Institute of Honduran Property (IP).

In addition to promoting specialty coffee through the Cup of Excellence competition, Honduras has more delicately and precisely launched regional brands. The purpose is no different from Guatemala's regional identification and geographical indicators. Perhaps influenced by Ethiopia's defense of coffee geographical names such as Sidamo and Yirgacheffe as trademarks, the labeling of western Honduran coffee was already registered during the preparation phase and approved by the government and national coffee institute. Their vision is to establish Grade 1 and Grade 2 standards based on the tested quality of coffee harvesting and processing in the western region and cupping processes to provide market purchasing references. Simultaneously, based on organoleptic characteristics, geography, climate, soil, processing methods, and other conditions, they have defined 8 sub-regions for Honduran Western Coffee (HWC).

These sub-regions are:

Erapuca (Ocotepeque-Copan)

Gmlisayote (Ocotepeque)

Celaque (Ocotepeque, Copan and Lempira)

Puca (Lempira)

Camapara (Lempira)

Congolon (Lempira)

Opalaca (Intibuca)

Green Mountain (Lempira)

Coffee from this region is renowned for its bright citrus acidity and excellent sweetness, with particularly prominent caramel sweetness. The full body created by the rich texture and intense oily sensation is very appealing! Overall balance is quite good. If compared with high-altitude, bright-acid beans from Guatemala, it would certainly not be inferior, and the mouthfeel might even be superior!

FrontStreet Coffee Brewing Recommendations

Taking Honduras Sweet Orange Estate as an example:

Recommended brewing methods: Syphon, pour-over

Grind size: Fine sugar (80% pass-through rate on China #20 sieve)

V60 dripper, 15g coffee grounds, water temperature 89°C, grind setting 3.5, water-to-coffee ratio close to 1:15, 30g water for bloom, bloom time 30s

Pouring stages: Pour to 120g, pause, then slowly pour to 225g (30-120-225g)

Flavor notes: Dry aroma with spices and roasted peanuts, elegant acidity, soft citrus notes, flavors of orange, melon, cream, nuts, and dark chocolate, with Sunkist-like sweetness in the finish, somewhat reminiscent of a cup of lemon tea.

Honduras has numerous coffee-growing regions and estates, each with slightly different flavors. In FrontStreet Coffee's view, the most important thing is to find coffee that suits your personal taste. FrontStreet Coffee's bean selection includes dozens of single-origin beans from renowned growing regions worldwide for everyone to choose from, available for purchase directly from FrontStreet Coffee's Taobao store or FrontStreet Coffee's Tmall flagship store.

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