Honduras Central Region | Siguatepeque Cooperative Traditional Washed Cheetah SHB Flavor

Honduras Central Growing Region | What are the flavor characteristics of Siguatepeque Cooperative Leopard SHB?

Honduras has 280,000 hectares of coffee plantations, made up mainly of smallholder farmers whose plots are mostly under 3.5 hectares. These farmers account for 60% of Honduras' coffee production. On the plantations, men and women hand-pick the coffee, which is then carefully processed to meet market demand and satisfy consumers' different taste preferences. Honduras harvests three million bags of coffee a year, providing the world with excellent coffee and a distinctive aroma. With both abundant quantity and excellent quality, it has become the second-largest coffee exporter in Central America and the tenth-largest in the world.

Honduras' coffee industry supports the livelihoods of 100,000 families, creating one million job opportunities and a permanent economic foundation for the country. Honduran coffee is divided into six major growing regions, spread across the west and south: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua and Olancho, with an average growing altitude above 1,100 meters. The varieties are 100% Arabica, with 69% graded HG, 12% SHG and 19% CS. Varieties include Typica, Bourbon, Caturra, Villa Sarchi and Lempira. Honduran coffee has first-class quality and is also the most competitively priced among Central American countries. The small, round, slightly bluish-green beans are highly acidic with a full body and a slightly sweet flavor, suitable for blends or as a single origin. They suit medium and dark roasting and are mainly exported to the United States, Germany and Japan.

Coffee Origin Information

Region: Central Honduras

Producer: Local small farmers

Processing Method: Traditional washed processing

Grade: European standard washed strictly hard bean (SHB)

Varieties: Bourbon, Typica, Catuai, Caturra, Pacas

Altitude: 1,200 meters

Flavor Notes: Spices, mint milk, corn sweetness, nuts, caramel, with a light and gentle mouthfeel

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15 g of coffee grounds. First infusion with 25 g of water for a 25-second bloom. Second infusion to 120 g, then pause. Wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225 g total. Extraction time approximately 2:00.

Analysis: A three-stage brewing method clearly separates the front, middle and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during the pour helps extend the extraction time.

FrontStreet Coffee Recommendation

Washed SHB coffees like this Honduras lot are prized for their clean, bright structure, and FrontStreet Coffee's Gedingin cooperative coffee is a fine example of the same style. The washed process removes the pulp before drying, letting the bean's own aroma come through clearly, so the cup shows jasmine fragrance with bright citrus and lemon acidity and a green tea and honey finish. It suits pour-over, cold brew and espresso alike.

FrontStreet Coffee's Kenya Tomato is another standout washed coffee, built on Kenya's signature double washed method with repeated soaking and rinsing to draw out maximum juice. It layers savory tomato, dark plum, snow pear and black plum notes with bright, structured acidity and a long, clean finish.

If you prefer something rounder and lower in acidity, FrontStreet Coffee's Jamaica Blue Mountain No. 1 is washed as well, delivering a pure hazelnut, cream, chocolate and caramel profile with a balanced body that lets no single note dominate.