Central American Coffee Origins: The Flavor Battle Among Different Altitudes in Honduras Coffee Growing Regions

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FrontStreet Coffee - Honduras Coffee Growing Region

Honduras has a complex terrain and diverse climate. The Caribbean coastal plain in Central America has a tropical rainforest climate with an average annual temperature of 31°C. The mountainous regions have a subtropical forest climate with an average annual temperature of 23°C. The rainy season from June to November brings mild temperatures and abundant rainfall, making it an ideal place for coffee cultivation.

Honduran coffee beans are large in size, uniform in shape, and have a consistent, glossy color. Honduran coffee offers a rich, mellow flavor that is neither astringent nor acidic, with excellent body and aroma that gives it distinctive character. Marcala SHG (Strictly High Grown) varieties score between 82-83 on the SCAA scale, featuring outstanding acidity, body, and sweetness. Other SHG varieties scoring 79-81 on the SCAA scale offer solid acidity, body and sweetness, with potential flavor notes of citrus, dark chocolate, caramel, sugarcane, and a silky texture. HG (High Grown) varieties have low acidity, good body, and moderate sweetness.

In Honduras, coffee growing regions are divided into six major areas throughout the western and southern parts: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average growing altitude is above 1,100 meters. The coffee varieties are Arabica, with 69% classified as HG (High Grown), 12% as SHG (Strictly High Grown), and 19% as CS (Central Standard). Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Consequently, Honduras produces two excellent quality coffees: one is "High Grown" coffee cultivated at altitudes between 1,000-1,500 meters, and the other is "Strictly High Grown" coffee grown at 1,500-2,000 meters, representing Honduras' highest grade. The majority of these premium coffees are exported to the United States and Germany.

Although Honduran coffee lacks extremely distinctive characteristics, its overall rich and balanced flavor profile is its greatest feature. Specifically, it has medium to light acidity that is noticeable but not overpowering. Sometimes it carries subtle floral or fruity notes (generally, different regions and altitudes produce different flavor expressions), mild bitterness, and a distinct aftertaste.

Honduran coffee is well-balanced overall, with neither acidity nor bitterness being dominant, maintaining excellent balance between the two. This balanced characteristic makes Honduran coffee extremely versatile. It can be used both for blending coffee blends and as single-origin coffee. Using Honduran coffee for espresso blends will produce particularly commendable flavor expressions.

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