Honduras

Region Introduction

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

Honduras produces two exceptionally high-quality coffees that coffee enthusiasts hold in high regard. 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, which is Honduras' highest grade. Most Honduran coffee is exported to the United States and Germany.

Twenty years ago, Honduras could hardly compete with its neighbors on processing details, upkeep around processing facilities, investment in processing equipment, export procedures, or green bean logistics. As a result, the general quality of green beans was coarse rather than refined, and only a small number of estates or Cup of Excellence-winning lots qualified as specialty coffee. Since 2007 the situation has improved. Led by IHCAFE (the Honduran Coffee Institute) and several forward-thinking dry mills, Honduras has gradually made progress in improving processing workflows, investing in green bean equipment, and strengthening transport and export. Though still relatively unknown on the international market, proactive roasters have already entered Honduras' coffee regions seeking out specialty coffee. 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 on a series of programs aimed at providing international buyers with high-quality, flavorful Honduran coffee.

Honduran Coffee Regions

According to IHCAFE data, Honduran coffee can be divided into six major regions, primarily in the west and south: Copan, 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 there breaks down as 69% HG grade, 12% SHG, and 19% CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira. Grading is still based on altitude. The relationship between Honduran coffee grades and altitude is as follows:

Three Grade Levels and Their Altitudes:

• Standard grade: Grown at 610-915 meters
• High Grown grade: Grown at 915-1,220 meters
• Strictly High Grown grade: Grown at 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; it is registered as Honduras' intellectual property (IP) and collective brand (MC), recognized and registered by the Honduran Institute of Property (IP).

In addition to promoting specialty coffee through the Cup of Excellence competition, Honduras has launched more refined, 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. The 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, providing market purchasing references. At the same time, 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-Copan)
• Guisayote (Ocotepeque)
• Celaque (Ocotepeque, Copan and Lempira)
• Puca (Lempira)
• Camapara (Lempira)
• Congolon (Lempira)
• Opalaca (Intibuca)
• 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 falls within the jurisdiction of Francisco Morazan. 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 can damage the trees through branch bending. Since each coffee fruit ripens at a different time, maintaining high quality requires manual harvesting followed by selection of only ripe fruit. Coffee fruits on the same branch often take several weeks to harvest completely.

High-quality Honduran coffee uses the washed method. The process typically begins with soaking, during which defective fruits float to the surface and are 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 indicate better maturity. Honduran coffee is dried in the sun, 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. On its farms it operates a washing plant and fermentation tanks, where coffee cherries are first processed for 10 to 12 hours, then washed clean. Under special weather conditions, African drying beds are used for 8 to 10 days.

Green Bean Analysis

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

Classification by Altitude

SHG	Strictly High Grown	Over 1500 m
HG	High Grown	from 1000 to 1500 m
CS	Central Standard	Under 1000 m

Classification by Defect Rate

USP	US preparation
EP	Euro preparation

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 setting approximate parameters, FrontStreet Coffee designed medium, medium-dark, and second-crack curves.

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

Roaster: Yangjia 800N, 550g green beans input

Roasting Curve:

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

At 9'00", ugly wrinkles and black spots appear on the bean surface, and the toasted-bread aroma clearly turns into coffee aroma, marking 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 80C and fully open the damper (be very careful when adjusting heat - do not reduce it to the point where cracking stops), then unload at 202C.

Excellent sweetness, especially a prominent caramel sweetness, while the thick mouthfeel and rich oiliness create a full body that is 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: 86-88C
• Brewing method:

Use 26g of water for the bloom, 30 seconds. Slowly pour with a small stream to 118g for the second stage, then slightly increase the flow and slowly pour to 210g.

Total time: 1'45"

Other Brewing Data

1. Filter: French press
2. Water temperature: 88C
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 the aftertaste

FrontStreet Coffee's recommended method: 15g of coffee, a Fuji Royal ghost-tooth grinder at setting 4, 88C water, steep for 2.5 minutes, press, filter, and pour out the coffee.

FrontStreet Coffee Recommendation

Honduran coffee is roasted medium-dark to bring out its rich character, and if that balanced, nutty, chocolatey profile appeals to you, FrontStreet Coffee's medium-roast lineup is the natural next stop. FrontStreet Coffee's Brazil Queen Estate is grown in Brazil, the world's largest coffee producer, and is the country's distinctive Yellow Bourbon variety. Its character is quietly sweet, and at a medium roast it shows aromas and sweetness of creamy peanut, chocolate, toasted bread, and sugarcane. It works as a pour-over, and also in a moka pot or an espresso machine.

For further contrast, FrontStreet Coffee's Jamaica Blue Mountain No. 1 is roasted medium as well, because that level blends its distinctive acidity, bitterness, sweetness, and body into one strong, elegant whole. On the first sip you get chocolate, roasted nuts, cream, and caramel - the roasted, dessert-like flavors that no other coffee quite matches. Like this Honduras, both coffees are built on hard, well-structured beans, and both reward a careful, even extraction with a full body and a lasting sweetness.