Honduras Coffee: Production, Taste, and Best Brands

Honduras is the largest coffee producer in Central America and the third largest in Latin America. Honduran coffee beans are mainly Arabica. Popular types are Lempira, Bourbon, Pacas, Catuaí, and Caturra. Coffee is grown in 15 of Honduras's 18 departments and 210 of its 298 municipalities. Honduras produced 5 million 60 kg bags of coffee in 2023/2024, or 300,000 metric tons. Honduran coffee has a smooth, rich flavor with medium to high acidity. Some of the best Honduran coffee brands are San Rafael Coffee, Spirit Animal Coffee, and Finca Jerusalén Coffee. The best Honduran coffee is single-origin Arabica, grown at high altitudes (SHG), and scores over 80 on the SCA scale, from specialty brands like Colipse. Comparing to other countries, Honduran coffee balances sweetness, acidity, and certifications.

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 mainly grown in the western and central highlands in 15 of the 18 departments of the country, with the highest concentrations in El Paraíso, Santa Bárbara, Comayagua and Lempira. Honduras's mountains and varied climates are perfect for growing coffee. Honduras is the largest coffee producer in Central America. It ranks among the top 10 coffee producers globally in 2024, according to the USDA Foreign Agricultural Service.

Honduran coffee beans are almost exclusively Arabica. Common varieties include Lempira, Bourbon, Pacas, Catuaí, and Caturra. Approximately 80% of Honduran coffee beans are commodity-grade, while the remaining 20% are specialty, organic, or certified, according to the Value Chain Analysis for Development (VCA4D). Honduran coffee uses Geographical Indications (GIs) to protect and promote its origin. Examples are Marcala, the first region in Central America with a GI, and the "Honduran Western Coffees" (HWC) brand.

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 Honduran Coffee Institute (IHCAFE) in the 1970s. IHCAFE supports the Honduran coffee industry by providing technical training, promoting sustainable practices, and developing pest-resistant coffee varieties. Since 2000, Honduran coffee production has grown significantly. By 2011, Honduras became Central America's largest coffee producer, surpassing Costa Rica and Guatemala in exports.

What are the Most Popular Honduran Coffee Beans?

The most popular Honduran coffee beans, including Lempira, Catuai, Caturra, Bourbon, Pacas, Typica, and Parainema refer to high-quality Arabica beans from various regions of Honduras. Honduran coffee beans broadly refers to coffee beans produced in Honduras, which are exclusively from the Coffea arabica species. 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. This 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 has a smooth, rich flavor profile with medium to high acidity. Some have a bright acidity that adds complexity without being overpowering. High-altitude Honduran beans sometimes have fruity or floral undertones, like tropical fruit, grape, or berry. Honduran coffee has a balanced sweetness, with notes of chocolate and caramel, and citrus undertones. They are smooth, rich, and full-bodied with a velvety mouthfeel. Some Honduran coffees have a toffee-like flavor and lower acidity. They often offer a sweet, balanced taste with a smooth aftertaste of caramel or almond.

The roast profile of Honduras coffee affects its flavor. Dark roasts increase the body, sweetness, and chocolate notes, sometimes adding a smoky or toasted flavor. Lighter roasts preserve the fruit flavors better. Honduran coffee characteristics and flavors also differ by region. For example, San Isidro coffee, from the Copán Department of Honduras, has rich flavors of chocolate, toffee, orange, and red currant.

Honduras La Paz coffee features high-quality washed Arabica beans with a clean, smooth taste and notes of chocolate, citrus, and sweet fruit. Fully washed San Juan coffee from the San Juan Intibucá region offers a clean, smooth cup with delicate acidity, medium body, and sweet aftertaste. Flavors include wild blackberry, citrus, and tropical fruit. Honduras COMSA Coffee, by the COMSA cooperative in Marcala, has citrus acidity, medium body, and tastes of honey, mango, and bitter chocolate. Honduras Las Capucas coffee, produced by the COCAFCAL cooperative in Copán, has sweet chocolate and nutty flavors, mild acidity, and a full body.

Is Honduran Coffee Good?

Yes, Honduran coffee is known for its high quality and rich, flavorful Arabica beans. The country produces a variety of specialty coffees, including Sherry Coffee, which is aged in sherry barrels for a unique flavor profile, and SHG (Strictly High Grown) Coffee, grown at high altitudes for superior quality. Honduras Geisha coffee is a rare and expensive variety with floral and citrus notes. CoHonducafe, the largest private coffee exporter in Honduras, produces Honduras Whiskey Coffee, a unique product aged in whiskey barrels for bold and complex flavors.

What are the Best Honduran Coffee Brands?

The following list shows eight best Honduran coffee brands.

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

1. San Rafael Coffee

San Rafael Coffee is a Honduran specialty brand known for organic, high-quality microlot coffees from innovative farmers like Norma Iris Fiallos. This coffee is grown in Los Limos, Corquín, Copán, and thrives at altitudes of 1,330–1,400 meters, within a pine forest that enhances soil acidity. The brand offers washed and anaerobic-processed coffees, including Bourbon, Catuai, Maragogype, and Parainema varieties. Honduras San Rafael coffee is among the best Honduran brands. Its unique flavors, including tropical fruits and citrus with balanced acidity, come from the coffee's growth in pine forests. This specialty coffee typically costs $15-$25 per pound, depending on the microlot and processing method.

2. 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. The brand sells single-origin microlot coffees, including Bourbon, Parainema, and Geisha varieties, processed using honey and washed methods. The coffee comes from high-altitude regions like Marcala, with farms at about 1,600 meters above sea level. Their coffees are known for vibrant flavors like cacao, tropical fruits, white wine, and hazelnut, with a clean, mycotoxin-free profile. Prices range from $21.00 for a 12 oz Catuai to $89.00 for a 12 oz Honduras Geisha.

3. 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, known for ideal coffee-growing conditions. This Honduran high-altitude coffee have notes of chocolate, citrus, and caramel. Walala Coffee plans to expand to Houston and Miami.

4. 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. Welchez coffee is grown in Copán's high-altitude regions, with farms at 1,400 to 1,500 meters above sea level. They offer medium roast blends with Java, Catuai, and Parainema varieties. Prices start at $10.00 USD for their 12 oz signature Santa Isabel blend with chocolate and citrus flavors, balanced acidity, and a smooth body.

5. 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. Expect notes of chocolate, caramel, and stone fruits, with bright acidity and a smooth finish. Café Maya offers diverse coffee products to suit varying tastes, including Café Maya Puro in 12-ounce gourmet bags, Extra Fuerte in 1-ounce Kraft bags, and 6-ounce metallic packs available in multiple pack options.

6. 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. Since taking over in 2011, she has focused on specialty coffee, innovative processing, and sustainability. She doesn't sell directly, but her best selling coffees are available through retailers like Trader Joe.

7. 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. In 2019, Daniel Radcliffe, the actor known for playing Harry Potter, partnered with Finca Jerusalén to promote Honduran coffee worldwide. Finca Jerusalén mainly exports green coffee beans to places like the United States, Central Europe, and Egypt. They don't sell directly to consumers online, but they work with partners like Branch Street Coffee Roasters from Ohio.

8. 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. Their blends feature popular options like "Tueste Especial" (medium roast) and "Rayo de Sol" (light roast). Passion Coffee delivers whole bean ('molido' in Spanish) or ground ('grano') coffee from Honduras to the United States and Canada.

How to Choose the Best Coffee from Honduras?

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

• Identify Your Flavor Preferences: Decide if you prefer balanced sweetness, nutty chocolate notes, or bright citrus flavors, and select coffees accordingly. Match your coffee flavor profile to your preferred brewing method, such as pour-over, French press, or espresso.
• Determine Your Preferred Roast Level: The best roast level for Honduras coffee is a matter of personal preference. To experience the distinct fruity and floral notes of high-altitude Honduran coffees, choose a light roast. A medium roast is recommended to appreciate the harmonious flavors and natural sweetness. For a strong, full-bodied cup with pronounced roasted flavors, choose a dark roast.
• Explore Specific Brands and Regions: Look for popular Honduran coffee regions like Copán and Marcala, and consider brands such as Palo Alto Café, which sells directly to consumers, La Aguja by Heyvis Sagastume Enamorado through Copan Coffee Roasters, and Colipse Coffee for its single-origin Honduras Copán coffee.
• Check the Processing Method: Most Honduran coffees use the washed process, known for clarity in flavor. Some Honduras Montecillos coffee, like Lenca Farms by Emilio Garcia or Finca El Matazano by Elvin Castillo, uses the red honey processing method.
• Read Reviews and Descriptions: Learn from coffee descriptions and online reviews to find a coffee that matches your preferences. Explore top-quality coffees recognized by this competition for their excellence.

What is the Best Honduran Coffee?

The best Honduran coffee is typically single-origin and uses 100% Honduran Arabica beans graded as Strictly High Grown (SHG). These coffees often meet Specialty Coffee Association (SCA) standards, scoring 80 points or higher out of 100, evaluated based on aroma, acidity, body, and flavor complexity. Single-origin Honduran coffee comes from one region or farm. 100% Honduran Arabica beans are pure and known for complex flavors. Strictly High Grown (SHG) is a high-quality grade in Honduras, indicating that the coffee was grown at an altitude of at least 1,350 meters above sea level, and that the beans have a higher density, resulting in a better cup. SCA coffee scoring 80+ points indicates exceptional flavor.

Colipse offers some of the best Honduran coffees. Our Honduras Copán coffee beans are specialty-grade Arabica grown on the Joel Lopez estate in the Copán region. The coffee is grown at 1,200-1,700 meters elevation. It is a medium-dark roast, single-origin coffee featuring Arabica varieties such as Caturra, Red and Yellow Catuai, and Bourbon.

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's 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.