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When mentioning American coffee, most people think of places like Brazil and Colombia. Today, FrontStreet Coffee would like to introduce you to another coffee-producing country from the Americas - Honduras.

Honduras, a country located in Central America, is particularly obscure among the many Central American coffee-producing countries due to its delayed establishment of diplomatic relations with China. However, you might not know that since 2011, Honduras' coffee production has surpassed Guatemala, making it the largest coffee-producing country in Central America, ranking among the top ten in world coffee production!

The Development of Honduran Coffee

Actually, Honduran coffee didn't have such a smooth start from the beginning. Compared to other Central American countries like Costa Rica, Guatemala, and Nicaragua, its coffee development was considerably late.

The main reason for this was Honduras' lack of transportation infrastructure connecting production areas with ports, which hindered the country's coffee industry from taking off. However, after the 1970s, the government specifically established an official institution for coffee: Instituto Hondureño del Café (IHCAFE), dedicated to improving coffee quality. Coupled with the fact that coffee trees can be grown throughout Honduras, the country's coffee production surpassed Costa Rica and Guatemala in 2011!

However, Honduras currently faces challenges with leaf rust and global warming, which remain significant issues for the country.

Honduran Coffee Regional Flavors

Honduras has six major coffee-producing regions, mainly located in the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. Among these, three are the main production regions:

Montecillos

The highest-altitude coffee-producing region in Honduras, where coffee has bright and richly layered flavors, full of intense fruit and sweet aromas with citrus notes.

Copan

Copan's coffee beans feature chocolate flavors, with a rich body and high sweetness.

Agalta Tropical

Coffee beans from this region have balanced honey sweetness and acidity, with chocolate undertones.

Generally, Honduran coffee has considerable body and sweetness, with fruity notes, but sometimes also carries nut and toffee aromas, making it a quite multi-layered coffee.

The History of Honduran Coffee Beans

Honduras began cultivating coffee only in the late 19th century. While some countries introduced coffee from abroad and then cultivated it extensively domestically, Honduras was different. Due to large domestic cultivation, about 90% was consumed within the country. Perhaps realizing that such excellent growing conditions shouldn't be wasted without exporting, the country gradually began export business. In 1990, exports amounted to several tens of thousands of tons, and by 2018, they had reached approximately 360,000 tons. Despite being a small country, its coffee production has reached world-leading levels.

How to Brew Honduran Coffee for the Best Taste?

FrontStreet Coffee will tell you how to manually brew Honduran coffee.

FrontStreet Coffee recommends the following brewing method for Honduran wine-flavored coffee beans:

• 1. Dripper: V60
• 2. Water temperature: 90°C
• 3. Grind size: Medium grind
• 4. Coffee-to-water ratio: 1:15
• 5. Extraction time: About 1 minute and 50 seconds

FrontStreet Coffee Analysis

Because most Honduran coffee is roasted to a relatively dark degree and its flavors tend toward chocolate, nuts, and caramel, FrontStreet Coffee recommends using semi-immersion coffee drippers like the KONO dripper or Kalita three-hole trapezoidal dripper for brewing. Simultaneously, choosing lower water temperature paired with coarser grind size can reduce the chance of over-extraction. A smaller coffee-to-water ratio can enhance the coffee's body while avoiding over-extraction that tends to occur in the later stages of extraction.

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