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Taste and Flavor of Honduran Coffee Beans - Washed Method Coffee Bean Profile

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Taste and Flavor of Honduran Coffee Beans - Washed Method Coffee Bean Profile. Honduras coffee regions are divided into six major regions, distributed across the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho, with average growing elevations

Flavor Profile of Honduras Coffee Beans - Washed Method Taste

Honduras is divided into six major coffee producing regions, spread across the western and southern areas: Santa Barbara, El Paraiso, Copan, La Paz, Comayagua, and Olancho. The average cultivation altitude is above 1,100 meters. The coffee varieties are Arabica species, with 69% classified as HG "High Grown" coffee, 12% as SHG "Strictly High Grown" coffee, and 19% as CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Honduran coffee features moderate to light acidity, which is noticeable but not overpowering. Sometimes it carries pleasant floral or fruit aromas (generally, beans from different regions and altitudes exhibit different characteristics). One would hardly associate this with the country's turmoil. It has bitterness and a distinct aftertaste. Honduras coffee has an overall balanced flavor, where neither acidity nor bitterness dominates, maintaining excellent harmony between the two.

FrontStreet Coffee's Roasting Recommendations

This coffee is classified as SHB grade, with medium bean density. The yellowing point occurs around 5 minutes and 15 seconds, then reduce heat and open the air damper to enter the Maillard reaction. At first crack, open the air damper wide, maintain heat, with temperature around 192.4°C. Drop the beans 2 minutes after first crack.

Equipment: Yangjia 600g Semi-Direct Heat Roaster

Preheat the roaster to 200°C before charging beans, set air damper to 3. Start heating after 30 seconds, adjust heat to 160. Return to temperature at 1'31", maintain heat. Yellowing occurs at 5'15", grassy aroma disappears, entering dehydration phase. Reduce heat to 130, open air damper to 4. At 170°C, reduce heat again to 110.

At 8'40", dehydration is complete, wrinkles and black spots appear on the bean surface, toast aroma transforms to coffee aroma, signaling prelude to first crack. At this point, maintain heat unchanged, open air damper to 5, and listen carefully for the first crack sounds. At 9'11", first crack begins, open air damper fully to 5. Development time after first crack is 2 minutes, dropping at 192.4°C.

The extremely balanced characteristics of Honduras coffee make it versatile. It can be used both for blending specialty coffees and as a single origin for brewing. Using Honduras coffee for espresso blending yields surprising results. Though born in turbulent times, coffee can still develop its own brilliance. It's not difficult to understand why so many people are obsessed with this dark liquid—to some extent, this is no longer simple preference or habit; coffee is more of a mood or reliance. We hope this country will soon display the vitality and brilliance akin to its coffee.