Honduran Coffee Growing Regions | Copán, Opalaca, Montecillos, Comayagua

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Honduran Coffee Growing Regions | The Flavor Differences Between Copan, Opalaca, Montecillos, and Comayagua

Honduras previously had low recognition in the consumer market due to lack of strong support in green bean processing and transportation. In recent years, Honduras has actively changed and promoted its coffee industry, gradually gaining international recognition. Honduras harvests three million bags of coffee annually, providing the world with perfect coffee and unique coffee aroma. With abundant quantity and excellent quality, it has now become the second largest coffee exporter in Central America and the tenth largest in the world.

Honduras has become the second largest coffee exporter in Central America and the tenth largest in the world. Among the 280,000 hectares of coffee plantations in the country, small-scale coffee farmers account for the vast majority. Eco-Green Honduras coffee comes from the COAGRICSAL cooperative, located in the western region of Honduras. It was established in 1998 and currently has more than 1,500 members, with steady annual growth.

Honduras's geographical conditions are not inferior to its neighboring coffee-producing countries such as Guatemala and Nicaragua. However, Honduras previously had low recognition in the consumer market due to lack of strong support in green bean processing and transportation. But in recent years, Honduras began to actively change, and the emphasis on the coffee industry has gradually gained international recognition for Honduran coffee. Honduras has six main coffee growing regions, including five closely adjacent areas in the western region: Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, as well as El Paraiso in the southeastern region. Honduran coffee has weaker acidity and heavier caramel sweetness. Coffees from these five different regions have slightly different tastes; some have slightly stronger acidity, while others have unique aromas. Its current quality is not inferior, but because it is still building recognition, Honduran coffee prices are actually quite competitive. Due to its flavor characteristics, it's an excellent choice for single-origin, blended coffee, or even as one of the components in espresso blends.

To improve the living conditions of producers and product quality, the cooperative has developed crop diversity plans, including pepper and cocoa beans. At the same time, it uses community development funds to build roads, drinking water projects, maintain schools, and promote community development. It also trains members in tree planting and shade restoration to protect nature in an environmentally friendly manner.

Rich, Bitter-Sweet Cocoa Aroma, Like a Healing Coffee Journey

Honduran coffee growing regions are located in the western mountains at elevations of 1,000-1,900 meters. The tempering of harsh terrain and climate, combined with fertile soil, gives Honduran coffee beans a special rich, bitter-sweet cocoa aroma.

The coffee beans are graded as SHG (Strictly High Grown), naturally shade-grown and processed by the washed method, presenting a clean taste and steady character in the coffee beans. The first sip is like a healing coffee journey.

Honduran coffee is divided into six major growing regions, spread across the western and southern areas: Copan region, Opalaca region, Montecillos region, Comayagua region, Agalta Tropical region, and El Paraiso region, with an average growing altitude of over 1,100 meters above sea level.

Honduran coffee is of first-class quality, and its prices are also the most competitive among Central American countries. It is mainly exported to the United States, Germany, and Japan. The coffee varieties are 100% Arabica, with 69% belonging to HG grade, 12% to SHG, and 19% to CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Copan Region

Copan, located between the Copan, Ocotepeque, and Lempira regions. Coffee from this growing region exhibits strong chocolate flavor, with the characteristic of integrating honey and caramel sweetness, while fruit flavors are relatively light. 1,000 – 1,500 meters

Opalaca Region

Opalaca, located between the Santa Bárbara, Intibucá, and Lempira regions. It exhibits strong lemon flavor, balanced with honey and caramel sweetness, carrying distinct fruit flavors. 1,100 – 1,400 meters

Montecillos Region

Montecillos, located between the La Paz, Comayagua, Santa Bárbara, and Intibuca regions. It is full of rich fruit and sweet aromas, paired with lemon and floral notes. Lemon and fruit aromas are its important characteristics, especially peach and orange. 1,200 – 1,600 meters

Comayagua Region

Comayagua, located between the Comayagua and Francisco Morazán regions. It is mainly characterized by lemon flavor, emitting sweetness and chocolate aroma. 1,000 – 1,500 meters

FrontStreet Coffee Recommends Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rokus grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring. Slowly pour until reaching 225g total water. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time.

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