Introduction to Honduran Coffee Varieties: The New Generation Fruity Aromas of Honduran Coffee Beans

Honduran Coffee

Coffee cultivation in Honduras traces back to 1804, when it was introduced to the Olancho region from Costa Rica. Most plantations at the time were owned by Spanish colonists. After independence, successive Honduran leaders tried hard to promote coffee growing — even passing laws exempting coffee farmers from all taxes for up to 10 years. Yet, swayed by large American fruit companies much as in Guatemala, the country pivoted heavily toward banana cultivation to supply demand in the United States. Coffee did not stagnate, though; it grew slowly until the late 20th century, when it caught up with bananas as one of the two major economic crops. In recent years, international enthusiasm for coffee — especially high-quality specialty coffee — has finally pushed it past bananas to become Honduras' number one economic crop.

The vast majority of varieties grown in Honduras are Arabica, with Bourbon, Caturra, Catuai, Typica, and the Pacas derivative predominant.

Disease-resistant varieties include IHCAFE 90, Lempira, and Parainema.

Lempira is a Catimor variety (Timor Hybrid 832/1 x Caturra) with higher yields, suited to low-to-medium altitudes (600-1200 meters) but with weaker pest resistance. It has been promoted as the main leaf-rust-resistant variety for the past 20 years — though unfortunately, Lempira infections were discovered in some regions during the 2016/17 production season.

Parainema is a Sarchimor variety (Timor Hybrid 832/2 x Villa Sarchi), also suited to low-to-medium altitudes (600-1200 meters). Compared with Lempira it has larger beans, and it resists leaf rust as well as some pests.

IHCAFE 90 is another Catimor (Timor Hybrid 832/1 x Caturra) with high yields, suited to low altitudes (600-1000 meters), resistant to leaf rust but weaker against pests, and shorter in stature.

According to statistics from Honduras' Cup of Excellence competition from 2004 to 2016, the most frequently appearing varieties were Catuai, Pacas, Caturra, and Bourbon, with the Catimor variety IHCAFE-90 following closely behind Bourbon.

In recent years, benefiting from the broader environment of growing domestic coffee consumption, more and more Honduran beans have reached us — from the premium commercial beans once used mainly in blends to the specialty estate lots of the past year or two, we are seeing ever cleaner-tasting beans with abundant fruit character.

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FrontStreet Coffee Recommendation

If the new wave of fruity Honduran beans has caught your eye, we have fruit-forward Arabicas to match. Our natural Ethiopia Huakui delivers exactly that style of vivid tropical character: strawberry, passion fruit, jackfruit, and blueberry aromatics with cream, mango, and citrus, all carried by an elegant floral tone — the same lush berry fragrance that won first place in that year's TOH green bean competition, and at a very friendly price.

For a washed counterpart with equal fruit and more clarity, our Yirgacheffe Guodingding (Ethiopia's top G1 grade) shows graceful white floral notes with lemon, orange, and green tea. And if you want tropical fruit with modern experimental flair, the medium-light roasted Colombia Sidra offers floral, tropical fruit, grape, dried fruit, and passion fruit flavors with a juice-like mouthfeel that has made it a consumer favorite.