Honduras Coffee Finca San Juan Cerro Azul | Creamy Nutty Flavor, A Rich and Full-bodied Coffee Experience

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Honduras

01 | Region Introduction

Honduras is located in northern Central America, bordering 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. The country is predominantly mountainous and plateau-like. A tropical climate with mild temperatures and abundant rainfall provides ideal conditions for coffee cultivation.

Honduras produces two exceptionally high-quality coffees that are highly regarded by enthusiasts. One is "Highland Coffee," grown at elevations between 1,000-1,500 meters, and the other is "Strictly High Grown Coffee," cultivated at 1,500-2,000 meters, Honduras' highest grade. Most Honduran coffee is exported to the United States and Germany.

Twenty years ago, Honduras could hardly compete with neighboring countries in attention to processing detail, upkeep of processing facilities, equipment investment, export procedures, or green bean logistics. Green bean quality was naturally coarse rather than refined, and only a few estates or Cup of Excellence winning lots qualified as 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' efforts to improve processing workflows, invest in green bean equipment, and enhance transport and export have gradually shown results. Although international recognition remains relatively low, proactive roasters have already begun investing in Honduran regions, seeking to uncover specialty gems. In production, Honduras ranked as the leading coffee-producing nation in Central America in 2011-2012, harvesting approximately three million bags (46kg each) annually. Beyond quantity, IHCAFE has worked with like-minded production associations and processing facilities on initiatives aimed at providing international buyers with high-quality, delicious Honduran coffee.

Introduction to Honduras' Eight Major Coffee Regions

According to IHCAFE data, Honduran coffee can be divided into six major regions, primarily 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 above sea level. In these areas, 69% of cultivated coffee 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, with Honduran coffee grades corresponding to heights as follows:

The following three grades correspond to specified altitude ranges:

Standard grade: cultivation height of 610-915 meters

High Grown grade: cultivation height of 915-1,220 meters

Strictly High Grown grade: cultivation height of 1,221 meters and above

Of particular interest is the "Honduras Western Coffee" association, abbreviated HWC, established not long ago in the western region. Its development is worth following.

The coffee produced and labeled by Honduras Western Coffee (HWC) is the first Protected Geographical Indication (PGI) recognized by the Honduran government, and is also registered as Honduran intellectual property (IP) and trademark (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 Property (IP).

In addition to promoting specialty coffee through the Cup of Excellence competition, Honduras has introduced more nuanced and precise regional branding. This approach shares objectives with Guatemala's regional identification and geographical indications. Perhaps influenced by Ethiopia's defense of coffee geographical names like Sidamo and Yirgacheffe as trademarks, the labeling of Honduras Western Coffee was registered and approved by the government and national coffee institute during its preparation phase. Their vision is to establish Grade 1 and Grade 2 standards based on tested quality of coffee harvested and processed in the western region, as well as cupping, to provide market procurement references. At the same time, based on sensory and flavor characteristics, geography, climate, soil, and processing methods, they have defined eight sub-regions of 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 Cito Estate

San Juan Cito is a small village in central Honduras, located 40 kilometers northeast of the capital, Tegucigalpa. The town is part of the Francisco Morazán jurisdiction. Although San Juan Cito has historically been known for its mineral deposits, the estate gains significance from its location within the buffer zone of La Tigra National Park, a rainforest ecosystem and Honduras' first national park.

The park serves as a massive watershed, and its climate and altitude are highly favorable for producing high-quality coffee beans. The coffee here is grown on mountains at elevations of 1,450-1,550 meters, shaded by banana, avocado, and papaya trees.

02 | Processing Method

Washed Method

For harvesting convenience, farmers prune coffee trees to not exceed 150 centimeters in height. Trees that grow too tall would require ladders for picking, which is time-consuming and can damage the tree structure when branches are bent. Since each coffee fruit ripens at a different time, maintaining quality requires manual harvesting, followed by selecting only ripe fruit. Fruit on the same branch often needs several weeks to be fully harvested.

High-quality Honduran coffee uses the washed method. First the cherries are soaked, during which defective fruit floats to the surface and can be discarded. Good fruit is then placed in a depulping machine, where rotational force removes the skin. The depulped fruit is then mechanically screened to select high-quality beans. Typically, larger fruit represents better maturity. Honduran coffee is sun-dried, which is why its flavor profile always carries a subtle fruity aroma.

COMISAJUL is a cooperative of hundreds of small coffee farmers in central Honduras, located in San Juan Cito. On its charming farms it operates a washing plant and fermentation tanks. There, coffee cherries are first processed for 10 to 12 hours, then thoroughly washed. If weather is unusual, they use African drying beds for 8 to 10 days.

03 | Green Bean Analysis

Honduran coffee beans are relatively large, consistent in shape, and uniform in color with a glossy appearance.

- Classification by Altitude

Code	Chinese Name	English Name	Altitude
SHG	Strictly High Grown	Strictly High Grown	Over 1500 m
HG	High Grown	High Grown	from 1000 to 1500 m
CS	Central Standard	Central Standard	Under 1000 m

- Classification by Defect Rate

Standard	English Name
US Standard USP	US preparation
European Standard EP	Euro preparation

Meaning and rules of Honduran green bean names:

Honduras SHG EP

Country + Altitude Grade + Defect Standard

Green Bean Information:

Country: Honduras

Region: San Juan Cito Estate

Altitude: 1,300 meters

Varietal: Catuai

Process: Washed

04 | Roasting Analysis

Honduran coffee beans are hard beans with medium moisture content, and the beans are relatively uniform in size. We have established an approximate range. To develop Honduras' rich flavor characteristics, hard beans need to be roasted to medium level or above. After determining the approximate range, we designed curves for medium, medium-dark, and second crack roasts.

FrontStreet Coffee suggests recording data before roasting, including bean moisture content, density, origin, processing method, and the ambient temperature and humidity in the roasting room, and planning your roasting curve. During roasting, record the relevant chemical and physical changes; this helps you better understand the final result and improve your curve.

Roaster: Yangjia 800N, with 550g of green beans loaded

Roasting Curve:

Preheat the roaster to 200°C, load beans, and set the air damper to 3. After 1 minute, reduce heat to 170°C, keeping the air damper unchanged. At 5'45", when the temperature reaches 151.7°C, the bean surface turns yellow and the grassy aroma disappears completely, indicating dehydration is complete. Reduce heat to 140°C and adjust the air damper to 4.

At the 9'00" mark, ugly wrinkles and black spots appear on the bean surface, and the toast 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 first crack. First crack begins at 8'23"; reduce heat to 80°C, fully open the air damper (be very careful when adjusting heat, and do not reduce it so much that cracking stops), and unload at 202°C.

The sweetness is excellent, especially the noticeable caramel sweetness, while the rich texture and intense oily sensation create a full body that is very appealing.

Flavor: Cream, roasted nuts, milk chocolate

04 | Brewing Analysis

Hand Brew Data

Filter: KONO

Water-to-coffee ratio: 1:14

Grind size: Fuji Royal R4 grind setting 3.5

Water temperature: 86-88°C

Brewing method:

Use 26g of water for a 30s bloom, then slowly pour with a small flow to 118g for segmented extraction, then slightly increase the flow and slowly pour to 210g.

Total time: 1'45"

Other Brewing Data

1. Filter: French Press

2. Water temperature: 88°C

3. Grind size: Fuji Royal R4 grind 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 of coffee grounds, Fuji Royal R4 grind setting 4, 88°C water temperature, steep for 2.5 minutes, press, filter, and pour the coffee.

FrontStreet Coffee Recommendation

Because Honduran coffee is a hard bean that develops best at medium roast or above, a medium-roasted coffee is the natural pairing. FrontStreet Coffee's Brazil Queen Estate coffee is grown in the world's largest coffee-producing country from a distinctive local Yellow Bourbon. Rounded and quietly sweet, it is roasted medium and shows cream, peanut, chocolate, toast, and sugarcane aromas and sweetness. It works for pour-over, and equally well in a moka pot or espresso machine.

For a sweeter, fruit-driven medium roast, FrontStreet Coffee's Strawberry Candy Geisha blend is a good choice. It combines a Costa Rican honey-process coffee with a Panamanian washed Geisha, roasted medium so it shows both mandarin-orange sweetness and a rounded, gentle sweetness. It suits cold brew, pour-over, and espresso, and is refreshing on the palate.

For a classic balanced medium roast, FrontStreet Coffee's Jamaica Blue Mountain No.1, made from Typica, brings cream, caramel, chocolate, nut, and honey notes with a clean, long finish, and an exceptionally even balance of acidity, bitterness, sweetness, and aroma.