Honduras coffee beans can have a wide variety of flavours. From sweet and chocolaty, to fruity and mild. These well-balanced beans with low acidity and a rounded body are surprising critics around the world. Honduras coffee is no longer just a base for more popular coffee blends.
It’s thought that the Spanish first brought the Arabica bean to Honduras, but there’s no solid evidence of this. Given that coffee beans were introduced to other Central American countries around the late 1700s, it would make sense that they also bought coffee to Honduras at that time. While many countries have just one flavour profile that varies slightly from region to region, Honduras is unique in that the beans grown here are almost unrecognizable from each other. In the late 20th century, Honduran coffee growers would smuggle their beans across the border for selling in Guatemala just to get the price up a bit. For decades Honduran coffee beans were only used as base coffees in more complex blends. It’s only recently that the investment the government has made into Honduras through road systems and incentives for coffee growers has started to pay off. We’re now seeing world-class coffees being produced and processed skilfully from even the most remote Honduran coffee estates.
The climate varies drastically from the tropical jungles to cool mountains and coastal plains, creating the different coffee flavours. One element that unites all regions in Honduras is rainfall. The heavy and frequent rainfall in this country is actually quite a problem when it comes to drying out the coffee beans. Nonetheless, Honduras is persevering and now provides almost 4% of the world’s coffee. Nearly all Honduras beans are labelled as certified Organic and you can also find shade-grown and bird-friendly certifications too if you look hard enough. However, you’ll struggle more to find Fair Trade certifications. With the government IHCAFE program supporting and educating coffee growers, there’s really no need for Fair Trade to get involved.