Honduras Coffee Growing Regions Introduction What Processing Methods Does Honduras Use for Coffee

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FrontStreet Coffee Introduces Honduran Coffee

Honduras is a mountainous country in Central America, bordered by the Caribbean Sea to the north and the Gulf of Fonseca to the south. To the east and south, it shares borders with Nicaragua and El Salvador, while to the west, it borders Guatemala. Over three-quarters of the country consists of mountains and plateaus. The mountain ranges extend from west to east, with lava plateaus in the interior featuring many intermountain valleys, and coastal plains. Honduras has a tropical climate, with the coastal plains experiencing a tropical rainforest climate.

Coffee in Honduras was introduced from El Salvador. Initially, coffee production remained lukewarm until the Brazilian frost disaster of 1975. At that time, Brazil suffered severely and coffee production dropped sharply, while Honduras seized the opportunity to "rise to prominence." Coffee production surged from 500,000 bags to 1.8 million bags, and all was quickly snatched up. From then on, Honduras's coffee production truly began to develop. Starting from 2011, coffee production has surpassed Guatemala, making Honduras the largest coffee-producing country in Central America.

Honduran coffee has six major producing 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 1,100 meters or higher. In these areas, 69% of the coffee grown is HG grade, 12% is SHG, and 19% is CS.

High-quality Honduran coffee uses the washed processing method. Generally, the coffee cherries first undergo soaking, during which defective fruits float to the surface and can be removed and discarded. Then, good cherries are placed in a pulping machine, where the machine's rotational force removes the fruit skin. After pulping, the cherries go through mechanical screening to select high-quality fruits. Typically, larger fruits represent better ripeness.

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