Honduras Octavia Coffee Region | Coffee Grade Classification

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According to IHCAFE data, Honduran coffee can be divided into six major production 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 above 1,100 meters. 69% of the coffee grown in these areas is HG grade, 12% is SHG, and 19% is CS. The main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Currently, grading is still based on altitude, with the relationship between Honduran coffee grades and altitude as follows:

Coffee Grade Classification

The following three grades and their specified altitude requirements are:

Standard grade: Cultivation altitude of 610-915 meters

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

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

Honduras Coffee Details

Region: Octavia Coffee Region

Processing method: Washed

Varieties: Caturra, Typica

Roast level: Medium roast

Altitude: 1,400-1,500 meters

Honduran coffee offers a relatively mild flavor with rich body and distinct aroma. The estates are located in coffee-growing regions with abundant volcanic soil and grow under good shade, providing a smooth and refreshing coffee experience.

As understanding of Honduran coffee grows, South American countries have traditionally been perceived as sources for long-term, large-scale commercial coffee bean production. However, with improvements over the past five years or so, farmers in some regions have begun to produce better quality coffee.

FrontStreet Coffee recommends brewing with water at 88-90°C, which yields balanced acidity, gentle mouthfeel, natural sweetness, and subtle chocolate and vanilla notes.