How to Roast Honduras Coffee Beans? How Much Do Honduras Coffee Beans Cost

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Characteristics of Honduras Coffee Beans

01 | Introduction to Honduras Coffee Bean Growing Regions

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 with Guatemala to the west, and consists mainly of mountains and plateaus. Its tropical climate, moderate temperatures, and abundant rainfall make it an ideal place for coffee cultivation.

Honduras produces two types of excellent-quality coffee that are highly praised by coffee enthusiasts. One is "High Grown" coffee cultivated at altitudes of 1000-1500 meters, and the other is "Strictly High Grown" coffee, representing Honduras' highest grade, grown at altitudes of 1500-2000 meters. Most Honduras coffee is exported to the United States and Germany.

Twenty years ago, Honduras could hardly compete with neighboring countries in processing detail, maintenance of processing facilities' surroundings, investment in processing equipment, export procedures, or green bean logistics. The general quality of green beans was naturally coarse rather than refined, with only a few estates or Cup of Excellence winning batches considered specialty. 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 succeeded in improving processing flows, investing in green bean processing equipment, and actively improving transport and exports. Although its international market recognition remains relatively low, proactive roasters have already invested in Honduras coffee growing regions, attempting to unearth specialty coffees. In terms of production, Honduras even ranked first among Central American producing countries in 2011-2012, harvesting approximately three million bags (46kg) of coffee annually. Beyond quantity, IHCAFE has united with like-minded production associations and processing facilities to implement a series of plans, hoping to provide international buyers with high-quality, delicious Honduras coffee beans.

Introduction to Coffee Growing Regions in Honduras

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

The three grades and their specified altitude ranges are:

Standard grade, cultivation height: 610-915 meters

High Grown grade, cultivation height: 915-1220 meters

Strictly High Grown grade, cultivation height: 1221 meters and above

I am more interested in the "Honduras Western Coffee" association (HWC) in the western region, which was established relatively recently. Its development deserves attention.

Coffees produced and labeled by Honduras Western Coffee (HWC) are the first Protected Geographical Indication (PGI) recognized by the Honduran government, and are also registered as Honduras' intellectual property (IP) and brand (MC).

In addition to promoting specialty coffee through Cup of Excellence competitions, Honduras has launched more refined and precise regional brands, with goals similar to Guatemala's regional identification and geographical indications. Perhaps influenced by Ethiopia's defense of coffee geographical names like Sidamo and Yirgacheffe trademark rights, Honduras Western Coffee labeling was registered and approved by the government and national coffee institute during the preparation stage. Their approach is to establish Grade 1 and Grade 2 standards based on testing quality and the cupping of western-region coffee harvest and processing, providing market procurement references. At the same time, based on sensory and flavor characteristics, geographical regions, climate, soil, processing methods, and other conditions, they have established 8 sub-regions for Honduras Western Coffee (HWC).

These sub-regions are:

Erapuca (Ocotepeque-Copán)

Güisayote (Ocotepeque)

Celaque (Ocotepeque, Copán and Lempira)

Puca (Lempira)

Camapara (Lempira)

Congolón (Lempira)

Opalaca (Intibucá)

Green Mountain (Lempira)

San Juan Sito Estate

San Juan Sito is a small village in central Honduras, located 40 kilometers northeast of the Honduran capital Tegucigalpa. The town is under the jurisdiction of Francisco Morazán. Although San Juan Sito was historically famous for its mineral deposits, the estate is located within the buffer zone of La Tigra National Park, which is a rainforest ecosystem and also Honduras' first national park.

The park serves as a huge reservoir, and its climate and altitude are highly conducive to producing high-quality coffee beans. Coffee here is grown on mountains at altitudes of 1450-1550 meters, shaded by banana, avocado, papaya, and other fruit trees.

02 | Honduras Coffee Bean Processing Methods

Washed Method

For convenient harvesting, farmers prune coffee trees so they do not exceed 150 centimeters in height. If they grow too tall, ladders would be needed for picking, which is time-consuming and could damage the tree by bending branches. Since each coffee fruit matures at a different time, maintaining good quality requires manual harvesting followed by selection of ripe fruits. Coffee fruits on the same branch often require several weeks to complete harvesting.

High-quality Honduras coffee uses the washed method. Generally it first goes through soaking, where defective fruits float to the surface and can be drained away and discarded. Then good fruits are placed in a pulping machine, using rotational force to remove the pulp. The pulped fruits are then screened by machine to select high-quality fruits; usually, larger fruits represent better maturity. Honduras coffee beans are dried using the natural method, so their taste always has a light fruity aroma.

There is a cooperative of hundreds of small coffee farmers in central Honduras located in San Juan Sito. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juan Sito region. On their farms they have a washing station and fermentation tanks. There, they first process coffee cherries for 10 to 12 hours, then wash them clean. If they encounter special weather conditions, they use African drying beds for 8 to 10 days.

03 | Honduras Coffee Bean Analysis

Honduras coffee beans are relatively large and uniform in size, with a uniform, glossy color.

Classification by Altitude

SHG

Strictly High Grown

Over 1500 m

HG

High Grown

From 1000 to 1500 m

CS

Central Standard

Under 1000 m

Classification by Defect Rate

American Standard USP

US preparation

European Standard EP

Euro preparation

Meaning and Rules of Honduras Coffee Bean Names

Honduras SHG EP

Country + Altitude Grade + Defect Standard

Green Bean Information

Country: Honduras

Region: San Juan Sito Estate

Altitude: 1,300m

Varietal: Catuai

Process: Washed

04 | Honduras Coffee Bean Roasting Analysis

Honduras coffee beans are hard beans with medium moisture content, and the beans are relatively uniform in size. Our general range is that, to develop Honduras' rich flavor, hard beans need to be roasted to medium or above. With that range set, we designed medium, medium-dark, and second crack curves.

FrontStreet Coffee suggests keeping good data records before roasting - including bean moisture content, density, origin, processing method, and roasting room temperature and humidity - and planning your roasting curve accordingly. Record the relevant chemical and physical changes during roasting, as this will help you better understand the final result and improve your curve.

Roasting machine: Yangjia 800N, loaded with 550g green beans

Roasting curve:

Heat to 200°C before loading, damper at 3. After 1 minute, adjust to 170°C heat, damper unchanged. Roast to 5'45", temperature 151.7°C; the bean surface turns yellow, the grassy smell disappears completely, and dehydration is complete. Adjust heat to 140°C, damper to 4.

As the roast approaches first crack, ugly wrinkles and black spots appear on the bean surface and the toast aroma clearly turns to coffee aroma. First crack begins at 8'23", so listen carefully for the sound; reduce heat to 80°C and open the damper fully (adjust the heat very carefully, not so low that the crack sounds disappear). Unload at 202°C.

Sweetness is very good, especially the caramel sweetness, and the full body formed by a rich texture and intense oil feel is very appealing.

Taste: Cream, roasted nuts, milk chocolate

04 | Brewing Analysis

1. Filter: French press

2. Water temperature: 88°C

3. Grind size: Fuji grinder setting 4

4. Roast level: Medium-dark roast

5. Steeping time: 2.5 minutes

Flavor: Balanced, chocolate, persistent caramel sweetness in the aftertaste

FrontStreet Coffee's suggested method: 15g coffee, Fuji grinder setting 4, steep in 88°C water for 2.5 minutes, press, filter, and pour out the coffee.

Honduras Coffee Bean Brand Recommendations

Honduras coffee beans roasted by FrontStreet Coffee offer full guarantees in both brand and quality. More importantly, they offer excellent value for money. One box of 227 grams costs only 72 yuan. Calculated at 15g per cup, one package can make 15 cups of coffee, with each cup costing only about 5.4 yuan. Compared to cafe prices that often charge dozens of yuan per cup, this is truly a conscientious recommendation.

FrontStreet Coffee Recommendation

Honduras beans are usually roasted to medium or darker to open up their caramel sweetness, and if that balance appeals to you, FrontStreet Coffee's Brazil Queen Estate is a good companion bean. It is a medium roast of the rare Yellow Bourbon variety, with creamy peanut, chocolate, toasted bread, and sugarcane aromas and sweetness, and it works as pour-over, in a moka pot, or in an espresso machine.

For a sweeter, fruitier medium roast, FrontStreet Coffee's Strawberry Candy combines a Costa Rica honey-process coffee with a Panama washed Geisha, giving both orange-blossom honeyed notes and a rounded sweetness. If you want the balance of a celebrated Typica, FrontStreet Coffee's Jamaica Blue Mountain No.1 is medium roasted so its acidity, bitterness, sweetness, and body fuse into a smooth cup of chocolate, roasted nuts, cream, and caramel.