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Honduras, in the middle of Central America, is a country characterized by natural beauty. Endless forests with lonely roads passing through make you think about the tropical version of Scandinavia. Some people even call Honduras the “green lung” of Central America. Some of the watery mountain ranges are dedicated to the sweet and walnut Honduran coffees we love so much.

Honduras produces more coffee than Costa Rica and Guatemala, but little is known about it on a special stage. Bananas for decades were the money product that dominated Honduras.

While neighboring countries have strong government initiatives to encourage coffee growth by small entrepreneurs, Honduras coffee production became little known outside the commodity market. The main reason why high quality coffees could not be different from other products was the lack of infrastructure. Yet in the past few years, honduras’ national coffee institute IHCAFE has made enough effort to improve recycling and growing methods to teach standards and ultimately upgrade them.

Even in remote areas, there was interest in producing high quality coffee by creating a network of popular manufacturers and washing stations. Nowadays, coffees of particularly small cooperatives have managed to corrupt us by crossing the sea with their divine sweetener.

Coffee regions:

Types: Bourbon, Caturra, Catuai, Pacas, Typica

Harvest period: December – April

Annual productivity (60 kg bags):

7,400,000(7,400,000 Arabica)