Honduras Coffee Regions

Honduras is a country in northern Central America, bordered by the Pacific Ocean to the south, the Caribbean Sea to the north, Nicaragua and El Salvador to the east and south, and Guatemala to the west. The interior of the country is mountainous, accounting for 80% of Honduras's terrain.

With its complex terrain, diverse climate, moderate temperatures, and abundant rainfall, Honduras is an ideal place for coffee cultivation. Coffee is very important to Honduras's economy, ranking sixth in total coffee production globally in 2020 and second in Arabica production.

Within Honduras, there are 280,000 hectares of coffee plantations, predominantly small farms mostly smaller than 3.5 hectares. In 1970, the Honduran Coffee Institute (IHCAFE) was established to improve coffee quality. The organization identified six coffee-growing regions and set up coffee laboratories to assist coffee producers.

The six major regions are Copán, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraíso, with an average altitude of 1,100 meters in these areas.

Copán

Copán ranges from 1,000-1,500 meters in altitude, located in the western city of Copán in Honduras, adjacent to Guatemala.

Opalaca

Featuring the Opalaca mountain range that spans the entire region, with altitudes between 1,100-1,500 meters, this area covers the coffee-growing regions in the southern part of Santa Barbara province as well as Intibucá and Lempira.

Comayagua

Located in central-western Honduras, this region has dense tropical rainforests and altitudes between 1,100-1,500 meters.

Agalta Tropical

This region ranges from 1,000-1,400 meters in altitude, located in northern Honduras, mostly consisting of forest reserves.

El Paraíso

This region ranges from 1,000-1,400 meters in altitude and is also Honduras's oldest and largest coffee-growing region.

Montecillos

This region has higher altitudes, ranging from 1,200-1,600 meters. It also has many outstanding sub-regions, especially the Masaguara region.

FrontStreet Coffee's Selection

FrontStreet Coffee has sourced whiskey barrel-fermented Sherry coffee beans from Moca Estate in the Masaguara region, processed using the refined washed whiskey barrel fermentation method. The varieties are Caturra, Catuaí, and Pacas. Honduras's barrel fermentation method for coffee beans is inspired by wine fermentation techniques. During the coffee fermentation process, the barrels allow minimal amounts of air to penetrate through the barrel walls, causing moderate oxidation of the coffee beans. The appropriate amount of oxygen also accelerates coffee fermentation, smooths the tannins, and gradually transforms fresh fruit aromas into rich and complex mature wine notes.

After brewing, it has aromas of vanilla and cream, with flavors of whiskey, berries, almonds, and dark chocolate, and a maple-like sweet aftertaste.

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