Characteristics of Honduran coffee

Honduras is neighboring countries such as Nicaragua, El Salvador and Guatemala. Local coffee is characterized by its full-bodied, sweet and soft profile. Previously, Honduran coffee was considered a second-rate product and was used mainly to create blends, but recently the situation has changed for the better. If a few years ago local products were suitable mainly for home consumption and deliveries to neighboring Guatemala, now the government of the country invests in education and technology, develops infrastructure, builds roads. As a result, Honduran coffee has gained recognition in the world market.

Interesting facts

The altitude at which the plantations are located: 1100–1650 meters above sea level.

Varieties of Honduran coffee: Arabica (Bourbon, Caturra, Typica, Catuai, Pacas).

Harvest: November to April. Only red, ripe fruits that have reached their maximum taste and aroma are harvested.

Grain processing: wet, dry.

Aroma: vanilla, hazelnut.

Nuances: chocolate, nut, apricot, tropical fruits.

Body: round, medium.

Acidity: soft, balanced.

Production: In 2016, nearly 6 million 60-kilogram bags of Honduran coffee were produced, 89% of which was exported.

Story

It is not known exactly how coffee beans got to this country, but it is believed that they were brought from the Caribbean islands by the Spanish in the early 18th century. Documentary evidence claims that a hundred years later, Honduran farmers were cultivating and roasting coffee, but in modest quantities, for domestic consumption. The first officially registered coffee plantations appeared in the early 19th century, and over time, coffee exports confidently took second place in the country's economy, second only to bananas, and by the early 2000s, the contribution of these two products to the state budget was equal.

The 1990s were a difficult time for the country's coffee industry. On the one hand, production volumes increased, on the other, a hurricane in 1998 destroyed 80% of the harvest, smuggling flourished, underground trade in coffee that had risen sharply in price, and speculation.

Closer to the 2000s, the government introduced a new tax on coffee exports (closing the door on Guatemala and other coffee giants enriching themselves at the expense of Honduras). The money received was used to develop the industry. Farmers engaged in the cultivation of coffee trees, on the contrary, were given tax breaks - thus creating conditions for not only quantitative but also qualitative growth.

Today, the aromatic beans are grown primarily on small farms, and the coffee industry creates about a million jobs (two million including seasonal workers and harvesters).

Geographical and climatic conditions

Honduras borders the Caribbean Sea in the north and the Pacific Ocean in the south. The population of this Central American country is just over 9 million people. The climate is more moderate in the mountains, while in the lowlands the weather tends to be tropical. The country has highlands, valleys, coastlines and jungles – all of which can be used to grow coffee.

Quality control

In 2000, the IHCAFE (Instituto Hondureno del Café) was founded. Its main objectives are:

• promotion and support of Honduran brands both within the country and abroad;
• training farmers;
• assistance in equipping plantations and greenhouses;
• low-interest loans to farmers for setting up coffee production;
• quality control, training of young specialists.

Types of Honduran Coffee (Quality Categories)

Coffee in Honduras is divided into three categories depending on the altitude at which it is grown.

1. Strictly High Grown (over 1350 meters above sea level).
2. High Grown (1200-1350 meters above sea level).
3. Central Standard (less than 1200 meters above sea level).

In addition, there is another premium category – the so-called bird-friendly coffee, which is grown at high altitudes in the shade of other trees.

Characteristics of Honduran Coffee Beans

The taste of Honduran coffee varies from mild to sharp, it is difficult to distinguish in blends. The quality directly depends on the altitude of growth - in beans from the highest mountain plantations, mineral notes are clearly felt. The best varieties are grown in the shade of other trees, and on the plantation, different plants are cultivated intermingled, so that the coffee absorbs the aroma of tropical fruits and flowers.

Coffee regions of the country

The taste of the finished drink depends on the region of origin of the beans.

Copan. Balanced body, chocolate flavor, citrus and caramel notes, creamy texture.

Opalca. Balanced body. Fruity tones prevail in the bouquet.

Montecillos. Sweet fruity aroma, distinct acidity, nuances of peach, apricot and orange. The structure is velvety, the acid profile is clearly felt.

Comayagua. The coffee is similar in characteristics to the beans from Montecillos, it has the same acidity and fruity aromas. The finished drink has a velvety structure, a complex bouquet with nuances of peach, mango, jasmine, apricot, lime, honey, black currant, melon, guava, hibiscus, raspberry, white grapes, mint.

Agalta. Tropical fruits and caramel in the bouquet, sweetish aftertaste, chocolate-caramel notes. Local coffee is distinguished by its pronounced sourness and sweetish finish.

El Paraiso. Balanced sweet-citrus flavor and aroma, distinct acidity, soft body. The bouquet reveals tones of green apples, jasmine, peach, white wine.

Honduran Coffee Brands

Two recognized brands are Whole Bean Organic Honduran Marcala Fair Trade Coffee from Fresh Roasted Coffee LLC and Trader Joe's Organic Fair Trade Whole Bean Honduran Coffee. In general, local coffee is rarely labeled with a specific brand; more often, the region of origin and the variety of beans are indicated on the packaging.

Honduran coffee

In Honduras, there are no special methods for preparing the aromatic drink. As everywhere, espresso is made in a coffee machine, at home ground coffee is brewed in a French press or boiled in a cezve.

Since coffee is most often drunk at breakfast, it is eaten with fried or boiled eggs, tortillas, and beans.