Honduras Coffee Bean Varieties Characteristics and Stories Honduras Coffee Industry Development Growing Regions

When FrontStreet Coffee's Honduras Sherry Barrel coffee beans were first introduced, many customers approached them with curiosity. After tasting, they would all exclaim, "Wow! It really has a wine flavor!"

Honduras is a mountainous country in Central America, bordered by Guatemala, El Salvador, and Nicaragua, located between the Pacific Ocean and the Caribbean Sea. Honduras was originally inhabited by indigenous peoples. During the Age of Exploration, Columbus landed here and named it Honduras, which originally meant "depths" or "abyss."

Honduras is the most mountainous country in Central America, with over three-quarters of its territory consisting of mountains and plateaus. Mountains stretch from west to east, with volcanic plateaus inland, many intermountain valleys, and coastal plains. Honduras is situated in the coffee growing belt, with an average annual temperature of 23°C and abundant rainfall, with annual precipitation between 1300 and 2300 millimeters.

Cultivation History

Honduras' coffee industry is an important part of the country's economy and history. According to FrontStreet Coffee, Honduras' coffee production has ranked first in Central America since 2011, replacing the long-standing dominant position previously held by its neighbor Guatemala. However, coffee cultivation in Honduras only began at the end of the 19th century, with several small coffee plantations. Although Honduras' natural conditions such as soil and climate were similar to neighboring coffee-producing countries like Guatemala, Nicaragua, and Costa Rica, the lack of transportation infrastructure connecting production areas with ports caused Honduras' coffee industry to lag behind.

For many years, Honduras was most famous for its bananas. By 1929, fruit exports accounted for more than 80% of Honduras' total exports. To promote economic development, banana cultivation enjoyed preferential treatment in terms of taxes, land, and transportation. Despite this, the country's banana production still declined. It wasn't until the 1960s that coffee cultivation in Honduras began to gain momentum. With support from the United States and Honduran governments, growing international demand, and population growth, Honduran coffee farmers received multifaceted support, enabling further development of Honduras' coffee industry. In the 1970s, the Honduran government created the Honduran Coffee Institute (IHCAFE) to develop local coffee production, promote technological advancement, and provide loan services to coffee farmers. In the 1980s and 1990s, the national government passed laws to encourage and guarantee coffee farmers' production. Thanks to this multifaceted support, Honduras' coffee industry transformed from initially supplying only domestic consumption to being available at FrontStreet Coffee, where you can taste the flavors of this land.

Cultivation Regions

Honduras has six coffee cultivation regions, mainly located in the western and southern Copán, Opalaca, Montecillos, Comayagua, Agalta, and El Paraíso regions.

Copán

The Copán region is Honduras' most famous coffee-producing area, located in the western part of the country, bordering Guatemala. This region has an elevation of 1000-1500m, with significant temperature and humidity differences, with minimum temperatures reaching 11.5°C, making it the coldest region in the country. Common coffee varieties in this region include Bourbon, Caturra, and Catuai.

Coffee from the Copán region exhibits strong chocolate flavors, combined with the sweetness of honey and caramel and citrus notes. Its texture is both robust and delicate, with a long, balanced aftertaste.

Opalaca

The Opalaca region is located east of the Copán region, with cultivation elevations between 1100-1500m. Common varieties in this region include Bourbon, Catuai, and Typica.

FrontStreet Coffee finds the coffee flavor from this region to be quite surprising, somewhat similar to African flavors: tropical fruit, grape, and berry notes, with delicate acidity and a very balanced aftertaste.

Montecillos

The Montecillos region is adjacent to the Salvadoran border, in southwestern Honduras, with cultivation elevations between 1200m-1600m. This region experiences low nighttime temperatures, allowing coffee cherries to mature longer, enabling the seeds inside to absorb more nutrients and increase their sweetness. Coffee from this region is full of rich fruity and sweet aromas, paired with lemon and floral notes. Lemon and fruit aromas are its important characteristics, especially peach and orange, with lively, bright acidity and a velvety texture, with a persistent aftertaste.

Comayagua

This region is located in central Honduras, with cultivation elevations between 1000-1500m. Common varieties include Typica, Bourbon, Pacas, and other hybrid varieties.

Coffee from this region is primarily lemon-flavored, with明显的 sweet fruity aroma, a creamier texture, while also carrying citrus sweetness and emitting sweet and chocolate notes.

Agalta

The Agalta region is located in southeastern Honduras, with cultivation elevations between 1100m-1400m. Common varieties include Bourbon, Caturra, and Typica.

Coffee from the Agalta region often carries tropical fruit notes, accompanied by caramel and chocolate aromas, with distinct but delicate acidity and a sweet aftertaste.

El Paraíso

The El Paraíso region is located in southern Honduras, bordering Nicaragua. Cultivation elevations are between 1000-1400m.

Coffee from this region is characterized by gentle fruity acidity, caramel aroma, and balanced mouthfeel.

Varieties

Most coffee varieties cultivated in Honduras are Arabica, primarily Caturra and Catuai, which are common in Central America. Caturra is a natural mutation of Bourbon, while Catuai is a hybrid of Caturra and Mundo Novo. These two varieties are very suitable for cultivation in Central America, possessing good acidity and flavor.

Pacas is also one of the main varieties cultivated in Honduras, discovered as a natural Bourbon mutation in El Salvador. Like Caturra, Pacas has a more compact plant morphology and higher yields than Bourbon.

Currently, FrontStreet Coffee offers two coffees from Honduras on its menu, both from the same estate and both using barrel fermentation, but with different types of barrels. Sherry uses whiskey barrel fermentation, while Litchilan uses brandy barrel fermentation.

FrontStreet Coffee Honduras Sherry

Region: Marcala, Honduras
Estate: Moca Estate
Elevation: 1500-1700m
Varieties: Caturra, Catuai, Pacas
Processing: Fine washed whiskey barrel fermentation

FrontStreet Coffee Honduras Litchilan

Region: Marcala, Honduras
Estate: Moca Estate
Elevation: 1500-1700m
Varieties: Caturra, Catuai
Processing: Washed + Brandy barrel fermentation

These two carefully selected coffee beans from FrontStreet Coffee both undergo barrel fermentation processing, thus both possessing rich wine-like notes. However, due to the different types of barrels used, their wine-like flavors differ.

Barrel Fermentation Processing

According to FrontStreet Coffee, the Honduras barrel fermentation process involves first harvesting coffee cherries and performing fine washing, then placing them in brandy oak barrels for low-temperature fermentation for 30-40 days at approximately 15°C-20°C, followed by shade drying.

Brewing Recommendations

Dripper: Hario V60#01
Water Temperature: 90°C
Coffee Amount: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: 80% pass-through through standard #20 sieve
Brewing Method: Bloom with 30g of water for 30 seconds, pour in small circular motions to 125g for segmentation, continue pouring to 225g when water level drops to expose the coffee bed, remove the dripper when water level drops to expose the coffee bed (timing starts from bloom), extraction time: 2'00".

The V60 structure has three main characteristics: first, the 60° conical shape; second, the clockwise spiral ribs; and third, the single drain hole. The presence of ribs allows space between the filter paper and the dripper, and combined with the single drain hole, helps water flow down quickly.

Brewing Flavors

Sherry: Aromas of vanilla and cream, with flavors of whiskey, berries, almonds, and dark chocolate on the palate, with a maple syrup sweetness in the aftertaste.

Litchilan: Cream, dark chocolate, honey, lychee, and brandy, with a relatively full body and noticeable sweetness. As the temperature changes, the wine flavor becomes more apparent when sipped.

Important Notice :

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