Introduction to Honduras' Six Major Coffee Regions: Flavor Differences Between Mocca Estate Sherry and Lychee Orchid Coffee Beans
Honduras Coffee Growing Regions
Honduras has six main coffee growing regions: Copán, Opalaca, Montecillos, Comayagua, El Paraíso, and Agalta.
Copán
Copán is Honduras' most famous growing region. They produce sweet coffee at elevations between 3,300 and 5,000 feet, with citrus, chocolate, and caramel flavors. Their coffee is much less fruity than coffee from some other growing regions.
Opalaca
In Opalaca, most coffee grows at very high altitudes - typically above 5,000 feet above sea level. Their coffee has rich mango flavors, bright aromatics, and strong acidity.
Montecillos
Even higher in the mountains - typically above 5,300 feet above sea level - we find Montecillos, where cool nights allow coffee beans to mature slowly. The coffee there is very sweet, often with stone fruit flavors.
Comayagua
Most of Comayagua ranges between 3,300 and 5,000 feet in elevation. They produce coffee with hints of citrus, low acidity, and sweetness.
El Paraíso
In southern Honduras, at about 4,600 feet elevation, you'll find El Paraíso - an award-winning coffee region. Their coffee is sweet with subtle notes of jasmine, apple, blueberry, and peach.
FrontStreet Coffee has two coffees from the Marcala Moca Estate - Shirley and Lychee Orchid - both of which have been frequently circulating in the coffee market in recent years.
Honduras Shirley
Variety: Caturra | Processing Method: Refined washed whiskey barrel fermentation
Roast: Cinnamon roast | Altitude: 1500-1700 meters
Flavor: Extremely intense aroma with rich fermented notes. Front notes of vanilla and cream, with flavors of whiskey, berries, almonds, and dark chocolate. The finish has maple syrup sweetness.
Honduras Lychee Orchid
Variety: Catuai | Processing Method: Refined washed brandy barrel fermentation
Roast: Medium roast | Altitude: 1500-1700 meters
Flavor: Initial notes of lychee, brandy, and cream. As temperature changes, the alcohol and dark chocolate flavors become very prominent. Full-bodied with a distinct honey sweetness in the finish.
Agalta
Agalta ranges between 3,600 and 4,600 feet in elevation, and the region is very humid. Due to the local climate, Agalta coffee growers prefer wet-processing their coffee beans, and their coffee has rich flavors, prominent chocolate notes, and intense sweetness.
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Honduran Coffee Growing Regions Estate Brand History Stories Introduction Honduran Coffee Beans Flavor Characteristics
The origin story of Honduran coffee can be traced back to the late 18th century, when Spanish merchants introduced coffee plants to the country. It wasn't until the early 19th century, when Honduras gained independence from Spain, that the Honduran coffee industry truly took off. Even after independence, Honduras's coffee industry remained far behind due to several reasons
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Honduran Coffee History Story: Introduction to Flavor Characteristics of Honduran Marau Estate Godfather Coffee
While you may have heard of coffees from Brazil, Colombia, and other countries, there are actually many other coffee-producing nations (such as Honduras) that are well worth trying. In fact, Starbucks frequently features Honduran coffee, helping it reach new heights in recent years. Honduran coffee comes from Honduras, a Central American country with a warm climate and diverse landscapes. This
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