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.