Guide to Honduran Coffee
After Brazil and Colombia, Honduras produces the most coffee in Central America and ranks sixth in Latin America. Based on the volume of coffee exported, Honduras is currently the sixth largest exporter in the world. Currently, a large number of Honduran households work in the coffee sector, with tiny farms producing 70% of the country's coffee.
History of Honduran coffee
As early as the 1700s, Honduras started exporting coffee. But the 1800s was the development of the first commercial plantations. The Honduran economy quickly began to depend on coffee. In fact, the country ranked among the top coffee exporters in the world by the turn of the 20th century, shipping millions of pounds of coffee per year.
Unfortunately, Hurricane Mitch in 1998 severely damaged the coffee sector of Honduras. For several years after it happened, the impact of Hurricane Mitch on the Honduran coffee industry in 1998 was devastating. To make up for their losses, many Hondurans were compelled to smuggle coffee into nearby nations. It took a long time for the coffee industry to recover. Despite all of its challenges, Honduras was named the region's top coffee producer in 2011.
The flavor profiles of Honduran coffee vary based on the region and climate where the beans are grown. The robust flavor is often composed of high sweetness with well-balanced acidity and a round body. With notes of caramel, vanilla, and hazelnut, the flavor notes are usually fruity.
In Honduras, a large variety of coffee varieties are grown some of which are:
Leaf rust and other diseases are well-resisted by caturra coffee. With notes of chocolate and fruit, this coffee has a pleasant, well-balanced flavor.
The coffee has a bright flavor with fruity and citrusy notes. It is a common additive for espresso coffee blends since it gives the coffee a touch of brightness and acidity without being overbearing.
Bourbon coffee was introduced to Central America Early in the 1800s. The flavor has a little acidity that provides a light aroma.
Coffee Growing Regions
Coffee production and flavor can be affected by climatic and soil variations. Most of Honduras' coffee is farmed close to Guatemala and El Salvador in the western part of this country. The following are a few of the most famous regions:
Agalta, which lies in the southwest of Honduras, is well recognized for its strong, full-bodied coffee. Coffee beans from Agalta feature a fruity flavor, a chocolaty aroma, and a strong acidity.
Copan, which is situated close to Guatemala on the western coast of Honduras, is well-known for its cool climate. The coffee around here typically contains citrus and caramel flavors. In this location, Caturra and Catuai are produced.
The Honduran central highlands are where you'll find Montecillos. In this region, coffee is farmed. The beans have a velvety body, a strong acidity, and a flavor of stone fruit, peach, and caramel.
Honduran coffee has a variety of unique and fascinating qualities that are worth praising. Give some Honduran coffee a try if you ever get the chance to find some high-grade, premium coffee. Trying beans from various regions to detect any flavor differences can be interesting.