Honduras coffee – Journey to conquer the throne

10 years ago, Honduras’ name in the coffee industry was extremely faint. But today, Honduras has become one of the largest coffee producers in Central America. How does Honduras coffee find itself? 43 Factory Coffee Roaster will go with you to find the answer.

Coffee is the heart of Hondurans

Honduras coffee

Favorable climatic conditions

Honduras is a country in Central America with an ideal geographical position for coffee farming. Although it was not until the 1800s that coffee was planted and produced in Honduras, this country soon ranked 5th in the world in terms of coffee production in 2017. Until now, Honduras coffee has had a solid position. With the support of IHCAFE (National Coffee Institute) in the improvement of various quality and evaluation of indigenous coffees. Honduras has gradually made a prominent mark in the Specialty coffee industry.

Located in the southwestern part of Honduras, La Paz is a coffee growing area with an altitude of 1200 – 1600m. At this altitude, the temperature at night tends to be cold, which allows the coffee cherries to ripen more thoroughly and have a rich sweetness. Adapting to such climate conditions, the farms in La Paz are constantly trying different preliminary processing techniques, in the end, they have learned that fermentation is the key to exploiting all the typical sweetness of this region’s coffee.

Honduras coffee

Development process of Honduras coffee

For years, Honduran farmers have struggled with shortages, finding it difficult to produce coffee on par with neighboring countries. There was a time when most Honduran coffees were considered low-grade commercial coffee. In just a few years, with technical support from the government, the quality of Honduran coffee has made a miraculous leap.

In 2011, Honduras overtook Guatemala and became the top 1 coffee producer in Central America and 7th in the world. Honduran Specialty Coffee has become even more sublimated with the growth and popularity of competitions like the Cup Of Excellence. These contests have partly inspired and motivated farmers and investors to create coffee beans with completely different quality.

Natural processing

If in the past, for climatic reasons, many Hondurans chose a dryer to speed up the drying of coffee beans, but it greatly affected the quality due to the instability of moisture and water. inside the seed. Today, Honduran farmers have begun to improve growing techniques, coffee processing processes, and infrastructure and experiment with growing different varieties. The proliferation of research institutions also contributes to increased market awareness of high-quality Specialty coffee by Honduran coffee producers.

With the Natural processing method, the coffee cherries, after being washed, will be exposed to the sun for many hours, creating conditions for the sweetness in the fruit pulp after many days of development to be fermented and fully absorbed. coffee beans. Therefore, the cup of Honduran La Paz coffee in your hand will possess fresh but equally rich and complex fruit flavors.

The sweetness of Honduran coffee made its mark in the Cup Of Excellence competition

Unique taste of Honduras coffee

Honduras coffee beans have a very eye-catching appearance, with an enchanting flavor that leaves an extremely strong aftertaste in the palate when enjoying. The taste of Honduras coffee beans can bring the sweet color of chocolate, fragrant with the perfect body coffee for the Shot method. But in Filter Honduras coffee you can also find tropical fruit, citrus flavors

Some main Honduras coffee growing areas

Nearly half of Honduras coffee is produced from mainly three regions: Montecillos, Copán and Agalta.

Montecillos

The region includes the La Paz, Comayagua, Intibuca, and Santa Barbara divisions. It is one of the tallest farms in Honduras that produces shiny, firm beans with a fresh fruity aroma.

Copán

Parts of Copán, Cortes, Santa Barbara are the areas that produce coffee beans with a dominant flavor of cocoa, along with a seductive sweetness.

Agalta

Agalta is spread throughout the parts of Olancho and Yoro. Coffee here has a tropical flavor with strong acidity and a hint of sweet chocolate flavor.

How to enjoy Honduran coffee?

To fully feel the taste of this product, 43 Factory Coffee Roaster recommends you enjoy a cup of Los Pinos using the Filter method.

Try it when the coffee has just been extracted and is still hot. Gently inhale slowly and try to keep everything in the nasal cavity for as long as possible to feel it. Taking a breath too deeply or too quickly will cause the scent molecules to pass through the receptor cells in the nasal cavity too quickly and it will be more difficult to detect the smell.

Each cup of Special Honduras coffee opens up a wonderful flavor.