Honduras Coffee Beans: Types, Regions, Taste, and Best Brands

Honduras coffee is coffee grown in diverse microclimates across Honduras. Honduras coffee beans are seeds of the Arabica coffee plant grown in regions like Copán, Montecillos, and El Paraíso. The most popular Honduran coffee bean varieties are Lempira, Catuai, Caturra, Bourbon, Pacas, Typica, and Parainema. Coffee in Honduras grows in 15 of 18 departments and 210 of 298 municipalities, according to USDA. Honduras produced 5 million 60 kg coffee bags in the 2023/2024 harvest, USDA reported.

Honduran coffee tastes balanced with a smooth finish, vibrant acidity, and sweet citrus notes. The best Honduran coffee brands use single-origin Arabica, grown at high altitudes (SHG), and scores over 80 on the SCA scale. Some of the best Honduran coffee brands are Colipse Coffee for its fresh-roasted, single-origin Copán microlots, San Rafael Coffee for its innovative production, and Spirit Animal Coffee for its mycotoxin-free organic coffees. Compared to Peru and Colombia, Honduras is sweeter and nuttier, with less acidity than Peru and milder fruit notes than Colombia.

What is Honduran Coffee?

Honduran coffee refers to coffee beans grown and processed in Honduras, the third largest coffee producer in Latin America. Honduran coffee beans are almost exclusively Arabica (Coffea arabica), with 90% processed through the washed (wet) method, according to Honduran Coffee Institute (IHCAFE) and sector studies. Common coffee varieties in Honduras include Lempira, Bourbon, Pacas, Catuaí, and Caturra.

Honduran coffee uses Geographical Indications (GIs) to protect and promote its origin. The region of Marcala was one of the first in Central America to acquire a denomination of origin for coffee. Only beans grown in Marcala are allowed to use the name “Honduras Marcala Coffee” or “Café de Marcala.” Honduras later protected more coffee regions, including Opalaca, Copán, Montecillos, Agalta, and El Paraíso. Each protected name shows buyers that beans come from a specific region in Honduras.

What is the History of Coffee in Honduras?

The history of coffee in Honduras began in the early 18th century. Coffee is not native to Honduras; it arrived in the country in the 1700s, brought by European traders. It was first grown locally in areas like Olancho and Manto. Early coffee growers struggled with poor infrastructure, limited transportation, and restricted market access, which prevented large-scale production. Before 1900, coffee was a local crop, mostly for domestic consumption, with under 10% exported.

In the 1960s, Honduras saw coffee exports as a way to increase foreign exchange earnings. Land reforms and better infrastructure helped this growth, along with the creation of the Instituto Hondureño del Café (Honduran Coffee Institute) in the 1970s. IHCAFE supports the Honduran coffee industry by providing technical training, promoting sustainable practices, and developing pest-resistant coffee varieties. By 2011, Honduras became Central America's largest coffee producer, surpassing Costa Rica and Guatemala in exports.

Is Honduras Known for Coffee?

Yes, Honduras is known for coffee. The country produces high-grown Arabica beans across diverse microclimates in regions like Copán, Montecillos, Opalaca, Comayagua, El Paraíso, and Agalta. Honduras is known for developing the Lempira coffee variety in 1971 and the IHCAFE 90 variety in 1985 through IHCAFE to improve quality and disease resistance.

Honduran specialty coffee is famous for winning the Cup of Excellence. Benjamin Paz won first place in 2024 with his Geisha “La Salsa” lot, and 25 producers ranked in the 2022 and 2025 editions. In 2025, Spirit Animal Coffee bought the top two winning lots, and Honduras hosted the Producer & Roaster Forum with roasting, cupping, and cold brew championships.

Honduras is much more recognized internationally for coffee production and export quality than for a unique coffee-drinking culture. Hondurans drink about 3 kg of coffee per person per year, according to FAOSTAT (United Nations). The most famous Honduran coffee drink is café de palo, a traditional, strong black coffee boiled in a pot, often with panela (unrefined cane sugar).

What are Honduras Coffee Beans?

Honduras coffee beans are seeds of the Arabica coffee plant grown in regions like Copán, Montecillos, and El Paraíso. Each cherry contains two beans positioned face-to-face inside the fruit, covered by parchment and mucilage layers. Occasionally, a single round bean called a peaberry forms instead of two.

Honduran coffee beans made up 20% specialty, organic, or certified and 80% commodity-grade in 2020, according to the Value Chain Analysis for Development (VCA4D). However, Honduran coffee beans now make up more than 50% certified and specialty exports in the 2023/24 harvest, according to the USDA Foreign Agricultural Service.

Honduras coffee beans are assessed for quality through physical grading, altitude, cupping, certification, and competitions like Cup of Excellence. Beans are graded by screen size, defect count, and moisture content. Coffee beans sized 18 screen or larger are classified as SHG/SHB, and beans with fewer defects receive higher scores under Specialty Coffee Association standards.

The following table summarizes key Honduran coffee bean characteristics.

What are the Most Popular Honduran Coffee Beans?

The most popular Honduran coffee beans are Arabica varieties including Lempira, Catuai, Caturra, Bourbon, Pacas, Typica, and Parainema. These beans are grown in Honduras’ high-altitude regions and are known for their bright acidity, medium body, and sweet flavor profiles. A detailed list of nine common Honduran coffee varieties follows below.

1. Lempira
2. Catuai
3. Caturra
4. Bourbon
5. Pacas
6. Typica
7. Parainema
8. IHCAFE 90
9. Maragogipe

1. Lempira

Lempira coffee varietal is a hybrid of Caturra and Timor developed in the late 1990s by IHCAFE. Lempira coffee varietal has average-sized beans, high yield, and compact size. Though initially resistant, it has become susceptible to rust, according to World Coffee Research. Honduras Lempira coffee is widely grown in high-altitude regions like Copán, Lempira, and Ocotepeque. Lempira coffee from Honduras has bright acidity, a full body, and fruity notes. This makes it popular for blends and single-origin coffees. Honduras San Vicente coffee by Fidel Paz, produced at Finca El Garrote, is a specialty-grade Lempira coffee that consistently scores above 85 points on the Specialty Coffee Association (SCA) scale.

2. Catuai

Catuai coffee varietal is a cross between Mundo Novo and Caturra, imported to Honduras from Guatemala in the 1970s by IHCAFE. Catuai is a popular coffee variety in Honduras, making up roughly 45-50% of the country's total coffee production. This varietal has small, oval beans, a compact, bushy structure, and high productivity. Catuai is a popular coffee variety in Honduras, grown in Copán, Santa Bárbara, and La Paz at altitudes of 1,100 to 1,600 meters. It has a balanced sweetness, bright acidity, and notes of chocolate, caramel, and citrus. La Joya coffee, a 100% dry processed Catuai varietal by Juan Carlos Amaya in Honduras, is a recognized specialty coffee.

3. Caturra

Caturra is a natural mutation of the Bourbon coffee variety, found in Brazil in the 1930s and imported to Honduras in the 1940s. This coffee varietal is a dwarf, compact plant with high yields and average-sized beans. However, it is susceptible to diseases like coffee leaf rust and nematodes, as reported by World Coffee Research. In Honduras, Caturra coffee thrives in the high altitudes and fertile soils of Copán, Lempira, and Ocotepeque. Honduran Caturra coffee is popular for specialty coffee. It has bright acidity, medium body, and hints of citrus, caramel, and stone fruit.

4. Bourbon

Bourbon, an Arabica coffee subspecies, originated in Réunion and came to Honduras in the early 1900s. This varietal has medium-sized beans and the potential for a high-quality cup. Yields are moderate, but it is susceptible to diseases like coffee leaf rust, as reported by World Coffee research. In Honduras, Bourbon coffee is commonly grown in high-altitude regions like Copán, Marcala-Montecillos, and Agalta. Honduras Bourbon is a top coffee for specialty producers. Honduras El Puente coffee from Finca El Puente in Marcala, La Paz, features Red and Yellow Bourbon beans produced using natural and anaerobic fermentation methods. Benjamin Paz's award-winning Honduras La Salsa coffee is made from Bourbon Amarillo beans in Santa Bárbara.

5. Pacas

The Pacas coffee varietal, a natural mutation of Bourbon, was discovered in 1949 by the Pacas family in El Salvador and imported to Honduras in 1974 by IHCAFE. Honduran Pacas coffee plants are small, produce a lot of coffee, and resist wind and disease. This makes them popular with small farms. Honduran Pacas coffee has a sweet flavor with notes of caramel, chocolate, and stone fruits. It stands out in Honduran specialty coffee for its bright acidity and smooth body. Samuel Pineda Sagastume's honey-processed Pacas coffee from Los Cedros estate placed 12th in the Honduras Cup of Excellence 2022 with a score of 87.79. Sergio Enamorado Moreno's Pacas coffee ranked 18th (87.29). Both coffees were praised for their quality and flavor.

6. Typica

Typica coffee is one of the oldest and most significant Arabica varieties. It originated in Ethiopia and was introduced to Honduras in the early 18th century by European colonizers. Honduras Typica coffee is commonly grown in high-altitude regions like Copán, Marcala, and Santa Bárbara. The cooler climate in these areas enhances its flavor. Though Typica has large, elongated beans, it has a low yield and can be susceptible to diseases. Some of the best Typica coffees from Honduras include Los Pinos coffee by Remiery Orlando Carvajal Guevara, cultivated in the San Andrés region, and dry-processed Honduran Typica from Finca Platanares farm, owned by Iris Dariela Carvajal Bonilla.

7. Parainema

Parainema coffee is a hybrid developed by the IHCAFE in the 1980s. Officially released in 2004, it originates from the Sarchimor T5296 lineage and is resistant to coffee leaf rust and nematodes. Parainema coffee has large, slender beans and grows on compact, high-yielding plants. This makes it ideal for medium to high altitudes. Parainema is commonly grown in the high-altitude regions of Santa Bárbara, El Paraíso, and Copán. Parainema coffee from Honduras offers a complex flavor profile with hints of honey, honeysuckle, Concord grapes, lemon peel, and jasmine. This unique Honduran variety is quickly becoming a popular specialty coffee. Jose Nahun Fernandez Sabillon's Parainema coffee from Don Andres farm in Santa Barbara earned 4th place in the Honduras Cup of Excellence 2022 with 89.03 points. The Honduran Parainema coffee from Finca Las Flores in Santa Bárbara, owned by Roberto Belarmino Contreras Rodriguez, ranked 19th in the 2017 Honduras Cup of Excellence.

8. IHCAFE 90

The IHCAFE 90 coffee varietal, developed by the Honduran Coffee Institute in the 1980s, is a hybrid of Timor and Caturra. This hybrid was created to improve disease resistance and yield. IHCAFE 90 coffee is primarily grown in Marcala and Santa Bárbara, where high altitudes (1,200–1,600 meters) enhance its quality. Its flavor profile features citrus, chocolate, and mild floral notes. The IHCAFE 90 varietal is often featured as a single-origin microlot and included in Honduran coffee blends with other varietals. For example, Katia Duke's Honduras San Isidro coffee from Finca San Isidro in Copán is known for its high quality IHCAFE 90 coffee. It has bright acidity, fruity notes, a balanced body, and a clean finish. This productive varietal has medium-sized beans, resists leaf rust, but needs a lot of fertilizers.

9. Maragogipe

The Maragogipe coffee varietal, a natural mutation of Typica, was discovered in 1870 near Maragogipe, Bahia, Brazil, and spread to Honduras and other regions in the early 20th century. High-altitude areas in Honduras, such as Copán, Santa Bárbara, and Marcala, are known for growing Maragogipe coffee. The volcanic soil and cool climate improve the quality of these "elephant beans." Because the beans are so large and the yield is low, Maragogipe is a rare and expensive variety. The Finca El Maragogipe coffee estate, managed by Evelio Flores Hernández, produces award-winning Maragogipe coffee beans, a must-try in Honduras.

Where is Coffee Grown in Honduras?

Coffee in Honduras is grown in 15 of Honduras's 18 departments and 210 of its 298 municipalities, as reported by USDA Foreign Agricultural Service. El Paraíso, Santa Bárbara, Comayagua, and Lempira are the major coffee-producing departments. Marcala, Gracias, and Santa Rosa de Copán are key coffee-growing municipalities in Honduras. One of the largest coffee farms in Honduras is La Esperanza Coffee Plantation, in the Santa Barbara region.

Honduran coffee grows at high altitudes (900-1,800 meters) in regions like Comayagua, Ocotepeque, and La Paz. According to IHCAFE, 61% of Honduran coffee is grown between 1,189 and 1,585 meters. Only 16% of coffee crops are cultivated in areas between 1,600 and 2,900 feet (487 to 884 meters) above sea level. Choluteca, Colón, and Atlántida have lesser coffee production. Honduras lacks a single "coffee capital," but Tegucigalpa hosts many coffee exporters and national coffee institutions.

What are the Main Coffee Growing Regions in Honduras?

The six main coffee producing regions in Honduras are listed below.

1. Copán
2. Montecillos
3. Opalaca
4. Agalta
5. Comayagua
6. El Paraiso

1. Copán

The Copán region in western Honduras is a major coffee producer. It borders Guatemala and El Salvador. Key sub-regions and municipalities within Copán include Corquín, Cucuyagua, San Pedro, Santa Rosa de Copán, and Veracruz. Copán is part of the Honduran Western Coffees (HWC) Geographical Indication. Coffee in the Copán region is grown at altitudes of 1,000 to 1,700 meters, in a mild subtropical climate with high humidity, temperature variations averaging 27°C, and low temperatures of 11°C. Copán receives 294.97 mm of rainfall annually, with the most rain in September and May. IHCAFE reports that 98% of Copán coffee is shade-grown. Hacienda Montecristo is one of Copán's largest coffee plantations covering 279.52 hectares in the Mayan Mountains.

2. Montecillos

Montecillos, in southwestern Honduras, is a major coffee-producing area bordering El Salvador. It is not an official department, but includes parts of La Paz, Comayagua, Santa Bárbara, and Intibucá. The region spans a large area with elevations between 1,200 and 1,700 meters, perfect for growing high-quality coffee. Montecillos is one of six major coffee-producing regions in Honduras. Montecillos has a cool climate with temperatures from 12°C to 22°C, rainfall of 1,300–2,300 mm, and rich volcanic soil. These conditions and high altitudes create coffee with vibrant acidity, fruity flavors (like citrus and peach), and a velvety body. The region is known for small farms, most under 3.5 hectares.

3. Opalaca

San Francisco de Opalaca, in western Honduras' Intibucá department, is an important coffee-growing region. Opalaca spans Santa Bárbara, Intibucá, and Lempira. It is named after the Opalaca Mountain Range. The cool climate, mountains, and volcanic soil are ideal for growing Arabica beans. Opalaca coffee is grown at altitudes of 1,100 to 1,500 meters, in mountainous terrain with a cool, rainy climate and diverse microclimates that enhance flavor variety. Opalaca is known for its specialty coffee. The coffee, typically Bourbon, Catuai, and Typica beans, has complex flavors like tropical fruits, grapes, and berries, with delicate acidity and a balanced aftertaste.

4. Agalta

Agalta, in southeastern Honduras, spans Olancho, El Paraíso, and parts of Francisco Morazán. It is known for its tropical climate and lush forests. The Agalta region has elevations from 1,100 to 1,700 meters, making it suitable for quality coffee. Agalta has a tropical climate with temperatures from 14°C to 22°C and rainfall of 1,300–1,950 mm. Fertile soils and high humidity help create complex flavors in the coffee beans. Common coffee varieties grown in this region include Bourbon, Caturra, and Typica. Agalta coffee has tropical fruit flavors like mango and citrus, with hints of caramel and chocolate. The region's microclimate and high-altitude farms create a balanced acidity and sweet aftertaste.

5. Comayagua

Comayagua is a coffee-growing region in central Honduras including Comayagua and Francisco Morazán. The region spans elevations from 1,100 to 1,700 meters above sea level, ideal for growing high-quality coffee. Comayagua has a tropical climate with temperatures from 16°C to 22°C, rainfall of 1,350–1,700 mm, and fertile, mineral-rich soil. Comayagua coffees have sweet, fruity aromas, a creamy body, vibrant acidity, and citrus and chocolate flavors. Common coffee varieties grown in this region include Typica, Bourbon, Parchi, and other hybrids. Finca Santa Lucia in Comayagua is a renowned coffee farm that won the Cup of Excellence in 2021.

6. El Paraiso

El Paraíso is a coffee growing area in southeastern Honduras, mainly in El Paraíso Department. Coffee in the El Paraíso region is grown at altitudes of 1,000-1,400 meters and temperatures of 16-22.5°C, producing a sweet, citric, smooth cup profile with Catuai and Caturra varieties. Harvest runs from December to March, with small-scale producers relying on intermediaries for financing and marketing, often selling coffee in wet parchment. El Paraíso coffee is known for its citrus flavors, sweet fragrance, smooth body, and exquisite acidity, making it popular in specialty coffee markets.

How Much Coffee Does Honduras Produce?

Honduras produced 5 million 60 kg bags of coffee in the 2023/2024 harvest, according to the USDA. This translates to 300,000 metric tons of coffee, making it the 8th largest coffee producer globally. This output represents about 3% of the world's coffee and generated $1.46 billion. The United States and Germany are among the top importers of Honduran coffee, followed by Belgium, Italy, and Japan.

Honduras is Central America's top coffee producer and a major exporter of specialty Arabica. High altitudes, rich volcanic soils, diverse microclimates, and dedicated farmers contribute to this success. Comayagua is the largest coffee production area in Honduras. The Honduran coffee industry employs around 1 million people, with 350,000 employed during harvest season, mainly in rural areas.

How is Coffee Produced in Honduras?

Honduran coffee production involves cultivating, harvesting, drying, and processing beans using wet, dry, or honey methods. Honduran coffee is cultivated on "fincas" (coffee farms) by over 120,000 producers, with IHCAFE suggesting the number is higher. Approximately 90% of these farms are operated by small family units or individuals.

Coffee production begins with planting seeds in nurseries before transferring them to fields. Coffee trees thrive in specific altitudes, climates, and soils. In Honduras, the harvest occurs from October to March, varying by altitude and region. Fully ripe cherries are hand-picked. Distinct wet and dry seasons influence the harvest.

After harvesting, the cherries are classified and cleaned to separate those that are immature or overripe. Most of the coffee in Honduras is processed using the washed or honey method. Wet processed coffee has the fruit and mucilage removed before drying. Honey process coffee beans are dried with mucilage, balancing fruity sweetness and acidity. Drying takes 7 to 15 days at 40°C. Beans are laid in the sun and turned regularly for even drying. Some producers use raised African beds or mechanical dryers. Drying continues until 12% moisture content is reached, then the coffee is sealed in bags to maintain quality and flavor.

What Does Honduran Coffee Taste Like?

Honduran coffee tastes balanced with a smooth finish, vibrant acidity, and sweet citrus notes. It often features chocolate, caramel, floral, and nutty flavors. Honduras coffee flavor profile depends on altitude, region, and roast level. Higher altitudes produce denser beans with fruity or floral notes. Regional differences create flavors such as chocolate, toffee, or citrus. San Isidro coffee from Honduras offers chocolate, toffee, orange, and red currant. Honduras La Paz coffee provides clean, smooth Arabica beans with chocolate, citrus, and sweet fruit notes.

Is Honduras coffee acidic? Yes, Honduras coffee is mildly acidic with a crisp, refreshing quality. Its acidity is often described as bright and balanced, especially in lighter roasts. Coffee types like Lempira show a soft, gentle acidity. The roasting process changes the bright acidity of Honduran beans based on roast level. Dark roasted Honduras coffee delivers lower acidity, smoother taste, fuller body, sweeter notes, and stronger chocolate flavors than lighter roasts.

Is Honduras Coffee Strong?

No, Honduras coffee is not typically strong in bitterness but is known for its vibrant acidity and pronounced flavors. It delivers a bright, balanced cup with strong notes of chocolate, caramel, and citrus. Its strength lies in flavor complexity rather than boldness or caffeine intensity. Honduras coffee caffeine content vary depending on the bean type, brewing method, and coffee-to-water ratio. An 8 oz (237 ml) cup of Honduran coffee has around 95 milligrams (mg) of caffeine. Honduras coffee makes strong espresso with a dark roast and sweet flavor, smooth texture, and lasting sweetness.

Is Honduras Coffee Good?

Yes, Honduras coffee is good because beans grow above 1,200 meters, classifying them as Strictly High Grown (SHG). SHG classification shows Honduran beans develop slowly in cool mountain climates, producing dense seeds with rich sugars and complex flavors. Dense SHG beans create cups with bright acidity, strong aromas, and sweet flavor compared to low-altitude coffees.

Does Honduras have good specialty coffee? Yes, Honduras produces world-class specialty varieties in its high-altitude regions, including the rare and expensive Geisha with floral and citrus notes. Coffee farms such as Finca El Puente in Marcala gained international recognition after winning 1st place in the 2016 Honduras Cup of Excellence with a Geisha lot that scored 91.2 points. The owners Marysabel Caballero and Moisés Herrera run over 300 hectares of land and experiment with drying and processing methods to preserve freshness and diversify flavors.

What are the Best Honduras Coffee Brands?

The best Honduras coffee brands refers to single-origin coffees made from 100% Honduran Arabica beans graded as Strictly High Grown (SHG). These brands meet Specialty Coffee Association standards, scoring 80+ points for aroma, acidity, body, and flavor complexity, ensuring premium specialty quality. The following list shows nine of the best Honduran coffee brands worth trying.

1. Colipse Honduras Copan
2. San Rafael Coffee
3. Spirit Animal Coffee
4. Walala Coffee
5. Welchez Coffee
6. Cafe Maya
7. Colibri Esmeralda Coffee
8. Finca Jerusalén Coffee
9. Passion Coffee

1. Colipse Honduras Copan

Colipse Honduras Copan is a medium-dark roast single origin Arabica coffee coffee featuring Caturra, Red and Yellow Catuai, Bourbon, and Lempira. Colipse Honduras Copan ranks among the best Honduran coffee for bright grapefruit, sweet caramel, smooth milk chocolate, and nutmeg notes. It offers clean, juicy flavors that transition to smooth milk chocolate with a hint of nutmeg. These beans grow at 1,200–1,700 meters on the Joel Lopez estate in Copán, are wet processed, and are classified as SHG and EP. Colipse Honduras Copan coffee is sold online in 12 oz, 16 oz, 2 lb, and 5 lb bags. This specialty-grade coffee is roasted to order, shipped free in the USA, and delivered in 3–5 days. Colipse Coffee is a family-owned specialty coffee brand that sources high-quality beans from small-holding producers.

2. San Rafael Coffee

San Rafael Coffee is a Honduran brand offering organic microlot coffees grown in Los Limos, Corquín, Copán. Farmers like Norma Iris Fiallos produce washed and anaerobic Bourbon, Catuai, Maragogype, and Parainema. The coffee delivers tropical fruit and citrus flavors with balanced acidity and costs $15–$25 per pound.

3. Spirit Animal Coffee

Spirit Animal Coffee is a B Corp-certified brand and one of the top-rated Honduras coffee brands. Their single-varietal coffees have won many Cup Of Excellence awards. Kathya Irias owns Spirit Animal Coffee. She founded and leads the company, based in Cortés, Honduras.

4. Walala Coffee

Walala Coffee, based in Roatán, is a top Honduran specialty coffee brand known for its high quality. Featured in local establishments like The Buccaneer, this coffee is enjoyed by both locals and visitors. Walala Coffee offers Catuai, Bourbon, and Parainema Arabica varieties. They are processed using washed or honey methods and sourced from regions like Copán or Marcala.

5. Welchez Coffee

Welchez Coffee from Finca Santa Isabel is a popular Honduran specialty coffee producer committed to quality and sustainability. Welchez Coffee is was founded in the early 1950s by Don Raúl Welchez. This Honduran specialty coffee brand is a leader in microlot blends and sustainable farming.

6. Cafe Maya

Café Maya from San Pedro Sula is among the best coffee companies in Honduras with over 85 years in the industry. It produces 100% Arabica coffee with a focus on quality and tradition. The brand offers washed and natural coffees, including Catuai and Bourbon varieties.

7. Colibri Esmeralda Coffee

El Colibrí Esmeralda coffee is a specialty nano-lot named after the Honduran emerald hummingbird. This coffee undergoes a 90+ hour anaerobic natural fermentation process, resulting in fig, cherry, mango, balsamic vinegar, and dark chocolate notes. Gloria Esperanza Mejía owns Las Palmas farm in Copán, Honduras, producing specialty coffees like El Colibrí Esmeralda.

8. Finca Jerusalén Coffee

Finca Jerusalén is a specialty coffee farm in Trinidad, Santa Bárbara, Honduras, with over 140 years of history. The Cuellar family owns the farm and has grown high-quality Arabica coffee for generations. The farm produces various coffee varieties, including Geisha, Parainema, Lempira, IHCAFE 90, and Catuaí, using sustainable and environmentally friendly practices.

9. Passion Coffee

Honduras Passion Coffee, a specialty brand, delivers high-quality Honduran coffee while focusing on sustainability and ethical practices. Honduran coffee is sourced from Copán, Montecillos, and Comayagua, regions known for ideal coffee-growing conditions. They offer Honduras single-origin coffees, including Pacamara, Geisha, and Catuaí.

How to Choose the Best Coffee from Honduras?

The following list shows five steps on how to choose the best coffee from Honduras.

1. Identify flavor preferences by choosing balanced sweetness, nutty chocolate notes, or bright citrus flavors.
2. Match coffee flavor profiles with brewing methods like pour-over, French press, or espresso.
3. Choose light roast for fruity and floral notes, medium roast for balanced sweetness, and dark roast for strong, roasted flavors.
4. Explore brands and regions by focusing on Honduran coffee areas like Copán and Marcala.
5. Read reviews and descriptions to find coffee that matches your preferences.

Where to Buy the Best Honduran Coffee?

You can buy Honduran coffee from various sources, including specialty roasters, online retailers, Honduran producers, and the Honduras coffee expo. For fresh Honduran coffee, try Colipse Honduras Copán with a smooth body, bright acidity, grapefruit, milk chocolate, and nutmeg flavors. This medium-dark roast is best brewed with a French press, espresso, Moka pot, Turkish coffee, or cold brew. Colipse also has a subscription service with a discount.

How Does Honduran Coffee Compare to Coffee from Other Countries?

Comparing to coffee from other countries, Honduran coffee has a unique balance of sweetness and acidity, with flavors of chocolate, caramel, citrus, and nuts. Brazilian coffee is known for its full-bodied, low-acidity profile, while Costa Rican coffee is known for its clean, bright, and well-balanced profile. Although Honduras has improved its coffee quality, it is sometimes perceived as cheaper than other top coffee producing countries like Guatemala. Honduras has made progress in specialty coffee production with certifications like Organic, Fair Trade, UTZ, and Rainforest Alliance, as well as initiatives like the Cup of Excellence.

What is the Difference between Honduras Coffee and Peruvian Coffee?

Honduras and Peruvian coffees differ in taste and origin. Honduras coffee is sweet, nutty, and chocolatey due to lower growing altitudes and warmer climates. Peruvian coffee, grown higher up, is acidic, fruity, and floral, reflecting its unique environment.

What is the Difference between Honduras Coffee and Colombia Coffee?

The main difference between Honduras coffee and Colombia coffee is the flavor profile and elevation. Honduras coffee has sweet, nutty, and chocolatey notes with medium acidity, often grown at 1,200–1,600 meters. Colombia coffee offers a brighter acidity and citrusy, fruity flavors due to diverse microclimates and elevations up to 2,100 meters.