Famous representative coffee: Honduras
Honduran coffee may seem foreign to many coffee drinkers.
Honduras is no less geographically well-placed to produce coffee than its coffee-producing neighbours, such as Guatemala and Nicaragua.
Honduras, however, had previously been less well known in the consumer market because of its lack of strong support for raw bean handling and transportation. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has made Hondura coffee slowly open up internationally.
Honduras has six major coffee producing regions, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, and El Paraiso in the southeast. Honduran coffee tastes less acidic and caramel tastes sweeter.
Coffee from these five different regions also tastes slightly different, some slightly sour, some have a unique aroma. The quality is not bad at present, but coffee prices in the country are actually quite competitive at present because it is still developing its popularity.
Because of its flavor characteristics, it is a good choice as a single ingredient or added to a mixed coffee, or even added as one of the Espresso ingredients.
