Honduran Coffee Beans

Coffees grown in Honduras, which borders Nicaragua and Guatemala, are generally full-bodied with a sweet and mild taste. Much of the coffee grown in Honduras historically was fairly unremarkable and often used as a base in coffee blends, however it has emerged as a force in its own right in recent years and is often sought after.

Growing Altitude: 1200-1650 meters above seal level
Arabica Variety: Catuai, Pacas, Bourbon, Caturra, Typica
Harvest Period: April – October
Milling Process: Washed, Patio Dried
Aroma: Vanilla, Hazelnut
Flavor: City, Chocolatey, Nutty
Body: Round, Medium
Acidity: Soft and Balanced
Honduras Coffee Beans - Medium Roast
Honduras Coffee Beans – Medium Roast

Due to a lack of infrastructure, Honduran coffees were typically sent over to neighbouring Guatemala to earn a higher price. With investment from the government into education and processing techniques, as well as infrastructure such as roads and government programs, Honduran coffees are now recognized the world over – all within a few short years.

Honduras Coffee Grading System

Typically wet processed (washed), Honduran coffees are graded based upon the altitude at which they were grown and classified as either

  1. Strictly High Grown (1,350+ meters above sea level)
  2. High Grown (1,200 to 1,350 meters above sea level)
  3. Central Standard (sub-1,200 meters)

Coffee varietals grown in Honduras include the “old Arabicas” Bourbon (Coffea arabica var. bourbon) and Typica (Coffea arabica var. typica) as well as Caturra (Coffea arabica var. caturra).

Honduras Coffee and Espresso Brewing Tips

If you want to brew an awesome cup of Honduras coffee see our section on Coffee Brewing. Then check out the taste profiles of Specialty Coffees and detailed instructions on preparing Espresso Drink Recipes.

For step-by-step instructions see Pulling A Perfect Espresso Shot as well as How to make Lattes and Cappuccinos.

 

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