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Honduras previously had a low profile in the consumer market due to lack of strong support for raw bean handling and transportation. In recent years, Honduras has actively changed and expanded its coffee industry, allowing Honduran coffee to slowly open up its international reputation. Honduras harvests 3 million bags of coffee every year, providing the world with perfect coffee and unique coffee aroma, quality and quality, and has become the second largest coffee exporter in Central America and the tenth largest in the world.
Honduras coffee is divided into six major production areas, spread in the west and south, namely Copan (Copan), Opalaca (Opalaca), Montecillos (Montecillos), Gongmaya (Comayagua), Agalta Tropical (Agalta Tropical), Paraiso (El Paraiso), the average planting height is more than 1,100 meters above sea level.
Honduras coffee quality is first-class, prices are also the most competitive in Central America, mainly exported to the United States, Germany and Japan. Coffee varieties are 100% Arabica, 69% HG, 12% SHG and 19% CS. The main brands are Typica, Bourbon, Caturra, Villa Sarchi and Lempira.
Honduras Honduras
Honduras is a very good country for coffee growing. Honduras has soils, climate and conditions similar to those of neighbouring countries. Honduras has a range of coffee qualities and quantities; the country can produce everything from blended coffee to specialized batches at high unit prices, making it the more popular Central American coffee. We've seen more coffee from Honduras perform at the cup level, comparable to the characteristics of Costa Rica and Guatemala. This is absolutely beyond doubt! This type comes from an area with a long tradition of very careful handling of coffee. Farmers diligently strive to improve the natural properties of beans in order to achieve optimal satisfaction. La Flor translates to "flower." The name reflects the pleasant aroma, rich flavor of this coffee and gives it a special character. There are two quality categories for this type:
· SHG (Strict Highland) stipulates that coffee should be grown at a height of about 1350 meters. Coffee grown at higher altitudes and lower temperatures produces slower ripening fruit and denser coffee beans; this creates a more desirable specialty cup test; this classification is higher than HG.
. EP (European Process Specification) states that raw beans are all sorted manually to remove any defective beans and foreign matter.
Country: Honduras
Area: Lempira, Copan
Altitude of growth: 1200 - 1600 mas
Arabica coffee varieties: Catuaí, Caturra, Pacas, Bourbon
Harvest period: January-April
Processing: washing, drying
Aroma: Flowers
Taste: Sweet
Taste: Smooth, medium thick
Acidity: Bright
Cup test: sweet, clean, floral, citrus, dark chocolate, medium thick taste, very bright, caramel, delicate
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