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Honduras

Region Introduction

Honduras is located in northern Central America, bordered by the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific Ocean to the south, Nicaragua and El Salvador to the east and south, and Guatemala to the west. The terrain consists mostly of mountains and plateaus. With a tropical climate featuring moderate temperatures and abundant rainfall, it provides ideal conditions for coffee cultivation.

Honduras produces two exceptionally high-quality coffees that are highly regarded by coffee enthusiasts. One is "High Grown" coffee cultivated at elevations between 1,000-1,500 meters, and the other is "Strictly High Grown" coffee grown at 1,500-2,000 meters, representing Honduras' highest grade. Most Honduran coffee is exported to the United States and Germany.

Twenty years ago, Honduras could hardly compete with neighboring countries in processing details, maintenance around processing facilities, investment in processing equipment, export procedures, or green bean logistics. Consequently, the general quality of green beans was coarse rather than refined, with only少数 estates or Cup of Excellence winning batches qualifying as specialty coffee. Since 2007, the situation has improved. Under the leadership of IHCAFE (Honduran Coffee Institute) and several forward-thinking dry processing mills, Honduras has gradually achieved results in improving processing workflows, investing in green bean processing equipment, and actively enhancing transportation and export. Although still relatively unknown in the international market, proactive roasters have already entered Honduras' coffee regions seeking to discover specialty coffees. In terms of production, Honduras even ranked first among Central American producing countries in 2011-2012, harvesting approximately three million bags (46kg each) of coffee annually. Beyond quantity, IHCAFE has partnered with like-minded producer associations and processing facilities to implement a series of programs aimed at providing international buyers with high-quality, flavorful Honduran coffee.

Introduction to Eight Coffee Regions of Honduras

According to IHCAFE data, Honduran coffee can be divided into six major regions, primarily located in the western and southern areas: Copán, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. The average cultivation altitude for specialty coffee in these regions is above 1,100 meters. Coffee grown in these regions consists of 69% HG grade, 12% SHG, and 19% CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Currently, grading is still based on altitude. The relationship between Honduran coffee grades and altitude is as follows:

Three Grade Levels and Specified Altitudes:

• Standard grade: Cultivation height of 610-915 meters
• High Grown grade: Cultivation height of 915-1,220 meters
• Strictly High Grown grade: Cultivation height of 1,221 meters and above

What particularly interests me is the "Honduran Western Coffee" association (HWC) established in the western region. Its development is worth monitoring.

Honduran Western Coffee (HWC) produces and markets coffee that is the first Protected Geographical Indication (PGI) protected by the Honduran government,同时注册为洪都拉斯的财产权（IP）与品牌（MC）--

Coffees of western Honduras (HWC) is the first Protected Geographical Indication (PGI) and Brand Collective (MC) recognized and registered by the Honduran Institute Honduran Property (IP).

In addition to promoting specialty coffee through the Cup of Excellence competition, Honduras has launched more refined and precise regional brands. This approach aligns with Guatemala's regional identification and geographical indicators. Perhaps influenced by Ethiopia's defense of coffee geographical names such as Sidamo and Yirgacheffe trademarks, the Honduran Western Coffee designation was registered and approved by the government and national coffee institute during its preparation phase. Their vision is to establish Grade 1 and Grade 2 standards based on quality assessments of coffee harvesting and processing in the western region, cupping processes, and other factors to provide market purchasing references. Simultaneously, they have defined 8 sub-regions of Honduran Western Coffee (HWC) based on sensory characteristics, flavor profiles, geography, climate, soil, processing methods, and other conditions.

These Sub-regions Include:

• Erapuca (Ocotepeque-Copán)
• Güisayote (Ocotepeque)
• Celaque (Ocotepeque, Copán and Lempira)
• Puca (Lempira)
• Camapara (Lempira)
• Congolón (Lempira)
• Opalaca (Intibucá)
• Green Mountain (Lempira)

San Juan Cito Estate

San Juan Cito is a small village in central Honduras, located 40 kilometers northeast of the capital Tegucigalpa. The town is within the jurisdiction of Francisco Morazán. Although San Juan Cito was historically known for its mineral deposits, the estate's significance comes from its location within the buffer zone of La Tigra National Park - a rainforest ecosystem and Honduras' first national park.

The park serves as a massive water reservoir, and its climate and altitude are highly conducive to producing high-quality coffee beans. Coffee here is grown on mountains at elevations of 1,450-1,550 meters, shaded by banana, avocado, and papaya trees.

Processing Method

Washed Process

For harvesting convenience, farmers prune coffee trees to not exceed 150 centimeters in height. Taller trees would require ladders for picking, which is time-consuming and potentially damaging to the trees due to branch bending. Since each coffee fruit ripens at different times, maintaining high coffee quality requires manual harvesting, followed by selection of only ripe fruits. Coffee fruits from the same branch often require several weeks to complete harvesting.

High-quality Honduran coffee uses the washed method to process coffee beans. The process typically begins with soaking, during which defective fruits float to the surface and can be discarded. The good fruits are then placed in a depulper, where mechanical rotation removes the fruit skin. The depulped fruits undergo mechanical screening to select high-quality beans. Typically, larger fruits represent better maturity. Honduran coffee is dried using the sun-drying method, which always imparts a subtle fruity aroma to its flavor profile.

In central Honduras, COMISAJUL is a cooperative organization of hundreds of small coffee farmers, located in San Juan Cito. COMISAJUL is a cooperative organized by hundreds of coffee farmers in the San Juan Cito region. In its charming farms, it has a washing processing plant and fermentation tanks. There, coffee cherries are first processed for 10 to 12 hours, then washed clean. In special weather conditions, African drying beds are used for 8 to 10 days.

Green Bean Analysis

Honduran coffee beans are relatively large in size, uniform in shape, and have a consistent, glossy color.

Classification by Altitude

Classification by Defect Rate

Meaning and Rules of Honduran Green Bean Names:

Honduras SHG EP

Country + Altitude Grade + Defect Standard

Green Bean Information:

• Country: Honduras
• Region: San Juan Cito Estate
• Altitude: 1,300 meters
• Varietal: Catuai
• Process: Washed

FrontStreet Coffee Roasting Analysis

Honduran coffee consists of hard beans with moderate moisture content, and the beans are relatively uniform in size. FrontStreet Coffee establishes approximate parameters. To develop the rich flavor characteristics of Honduras, hard beans need to be roasted to medium-dark or beyond. After determining approximate parameters, FrontStreet Coffee designed medium, medium-dark, and second crack curves.

FrontStreet Coffee recommends recording data before roasting, including coffee bean moisture content, density, origin, processing method, roasting room temperature, humidity, etc., and planning your roasting curve. Record relevant chemical and physical changes during the roasting process, as this will help you better understand the final roasting results and improve the roasting curve.

Roaster: Yangjia 800N, 550g green beans input

Roasting Curve:

Heat the roaster to 200°C and load beans, set air damper to 3. After 1 minute, adjust heat to 170°C, keep damper unchanged. At 5'45", temperature reaches 151.7°C, beans turn yellow, grassy smell completely disappears, dehydration completed. Adjust heat to 140°C, damper to 4.

At 9'00 minutes, ugly wrinkles and black spots appear on bean surface, toasted bread aroma明显转为咖啡香, can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 8'23", reduce heat to 80°C, fully open damper (be very careful when adjusting heat, don't reduce it to the point where cracking stops), unload at 202°C.

Excellent sweetness, especially prominent caramel sweetness, while the thick mouthfeel and rich oiliness create a full body that's very appealing!

Flavor: Cream, roasted nuts, milk chocolate

FrontStreet Coffee Brewing Analysis

FrontStreet Coffee Pour-over Brewing Data

• Filter: KONO
• Water-to-coffee ratio: 1:14
• Grind size: Fuji Royal R-4 grind setting 4
• Water temperature: 86-88°C
• Brewing method:

Use 26g water for bloom, 30 seconds. Slowly pour with small water flow to 118g for分段, then slightly increase water flow and slowly pour to 210g.

Total time: 1'45"

Other Brewing Data

1. Filter: French press
2. Water temperature: 88°C
3. Grind size: Fuji Royal R-4 grind setting 4
4. Roast level: Medium-dark roast
5. Brew time: 2.5 minutes

Flavor: Balanced, chocolate, persistent caramel sweetness in aftertaste

FrontStreet Coffee recommended method: 15g coffee, Fuji Royal ghost tooth grinder setting 4, 88°C water temperature, steep for 2.5 minutes, press, filter, and pour out the coffee.

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-15673140470.10.3a0371aaozHBJw&id=525837115135

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473