Introduction to the Six Major Coffee Growing Regions of Honduras, Central America: How to Brew Lychee Orchid Coffee for the Best Flavor and Taste?

Honduran coffee has gained prominence in the coffee world due to its origins and distinctive flavors. Unlike coffee from Brazil, Colombia, or Costa Rica in Central America, Honduran coffee is a rising star. Let's explore the six distinct regions of Honduras.

Copán

Copán, located in western Honduras bordering Guatemala, includes the departments of Copán, Ocotepeque, and parts of Santa Bárbara. With elevations ranging from 1,000-1,500 meters above sea level (masl), it features the widest range of humidity and temperatures—though with minimum temperatures of 11.5°C, it may be the coolest growing region in the country.

Here, you'll find sweet coffees with intense chocolate, caramel, and citrus notes. The body is often bold and creamy, while the finish is persistent and balanced with subtle acidity. Common varieties include Bourbon, Caturra, and Catuai.

Copán's coffee holds particular fame within Honduras. More importantly, it is part of the Honduras Western Coffee (HWC) Geographical Indication, which marks it as a significant origin (much like Mexican tequila or Roquefort cheese).

Opalaca

The Opalaca region, located east of Copán, is also part of the HWC origin. It includes large portions of Santa Bárbara, Intibucá, and Lempira. Common varieties here include Bourbon, Catuai, and Typica.

At slightly higher elevations of 1,100–1,500 masl, you'll find flavors that are very complex: tropical fruits, grapes, and berries; delicate acidity; and a balanced aftertaste.

Montecillos

Montecillos is particularly special due to its weather and high altitude. You'll find coffee growing between 1,200 and 1,600 masl, where nights tend to be cold, allowing cherries to mature more slowly and develop sweeter flavors.

Located in southwestern Honduras on the border with El Salvador, producers here grow coffees that have gained global recognition. This made Montecillos the home of Honduras's first Designation of Origin: Café de Marcala.

Comayagua

The Comayagua region, situated in central Honduras, consists of the Comayagua and Francisco Morazán departments. With elevations of 1,000-1,500 masl and, more importantly, altitude, it has the largest production volume in the country according to IHCAFE. In 2016, it averaged 30.19 hundredweight per manzana of green coffee (approximately 1.72 hundredweight per acre).

It is also the region of this year's Project Origin Best of Honduras Washed champion: Jose Abel Girón Dubón of Finca Las Botijas participated with Pacamara, scoring 91.34 points and selling for $29.10 per pound. Its complexity, juiciness, soft mouthfeel, and fruity notes impressed the judges: they recorded candy, peach, mango, floral notes, jasmine, apricot, lime, honey, blackcurrant, orange, watermelon, guava, hibiscus, raspberry, white grape, red grape, and mint.

In a cup of Comayagua coffee, you can expect sweet citrus fragrances, bright acidity, and a creamy, rich body. Common varieties include Typica, Bourbon, Pacas, and other hybrids.

El Paraíso

You'll find El Paraíso in southern Honduras, bordering Nicaragua. Its elevation ranges from 1,000-1,400 masl with relatively high temperatures of 16-22.5°C.

The region's reputation is improving—thanks to this year's Cup of Excellence winner. Oscar Daniel Ramirez Valerio's Parainema was grown in El Paraíso. Cultivated at 1,400 masl, it features flavors and aromas of green apple, jasmine, peach, blueberry, orange, and white wine.

More importantly, Parainema is a rust-resistant Sarchimor hybrid—which has historically kept specialty buyers cautious. However, Sasa gave them reason for optimism, telling me, "The hybrids taste great." He added that it's important to work with them correctly to maximize their potential.

Generally, El Paraíso offers sweet, lemony acidity and a smooth cup profile. Sasa told me he also discovered unique flavors including champagne, grape, mango, and tropical fruits, along with floral acidity and a creamy mouthfeel.

Agalta

Finally, but not least importantly, we have Agalta. Located in southeastern Honduras, it has a tropical climate with elevations between 1,100 and 1,400 masl. Common varieties include Bourbon, Caturra, and Typica.

Coffee from this region offers a variety of tropical fruit flavors with caramel and chocolate notes, acidity that is delicate but distinct, and a sweet aftertaste.

Marcala

FrontStreet Coffee offers a FrontStreet Coffee Lychee Orchid from the Marcala region of Honduras. Upon entry, it reveals flavors of lychee, brandy, and cream. As the temperature changes, the wine and chocolate flavors gradually emerge. The mouthfeel is substantial, with a very distinct honey sweetness.

FrontStreet Coffee uses a medium roast, achieving excellent balance between acidity, sweetness, and bitterness.

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