Introduction to the six main coffee producing areas in Honduras

Honduras, coffee production is divided into six regions, located in the west and south of Santa Barbara (Santa Barbara), El Paraiso (El Paraiso), Copan (Copan), Baz (La Paz) and Gongmayagua (Comayagua) and Olancho (Olancho), the average planting height is more than 1100 meters above sea level. Coffee varieties are Arabica, 69% belong to HG "high coffee" grade, 12% belong to SHG "special highland coffee", 19% belong to CS. The main varieties are Typic, Bourbon, Caturra, Villa Sarch and Lempira.

Therefore, two kinds of coffee produced in Honduras are of very good quality, one is "highland coffee" grown at an altitude of 1,000 to 1,500 meters, and the other is "selected highland coffee" grown at an altitude of 1,500 to 2,000 meters, representing the highest level in Honduras. Most of them are exported to the United States and Germany.

Although Honduras coffee does not have very distinct characteristics, but the overall taste is rich and balanced is its biggest feature. In detail, it has moderate or light acidity, giving a distinct but not intense feeling. Sometimes with a slight floral or fruity aroma (generally different regions, different altitudes of beans have different flavor performance) slightly bitter and obvious sweet back. Honduras taste overall balanced, acid and bitter are not strong, the balance between the two is excellent. Therefore, Honduran coffee's extremely balanced characteristics make it widely used. It can be used to blend coffee or brewed as a single item, and Honduran coffee can be used to blend espresso for even more impressive flavor display.