While the majority of coffee lovers are familiar with Colombian and Ethiopian coffee, very few have heard of Honduran coffee.
But in reality, Honduras coffee is known for its richness, depth, and complexity. So it's no wonder that it has taken home some of the highest prices among all neighboring countries in the 2021's Cup of Excellence auction.
Possessing various tasting notes — from apricot and tropical fruit to chocolate and caramel notes — Honduran coffee is developing quite the following, and it might just be your next favorite coffee.
But has the picture of Honduran coffee always been this bright?
The following guide will provide you with all you need to know about Honduras coffee:
The history of coffee-growing in Honduras
Where Honduras produces its coffee beans (hint: Honduras grows in seven distinct regions)
What Honduran coffee tastes like
How to purchase its best coffee beans
"Possessing various tasting notes — from apricot and tropical fruit to chocolate and caramel notes — Honduran coffee is developing quite the following, and it might just be your next favorite coffee."
"Winning in Cup of Excellence is all but simple. We want to make sure only the best coffees reach that hallmark."
Honduras is the largest central-American coffee producer and sixth-largest coffee producer globally, with an annual production of over six million 60kg bags.
The vast majority of Honduran coffee is exported to the United States and Europe.
The climate in Honduras is perfect for growing coffee, with an average temperature of 70 degrees Fahrenheit and ample rainfall.
The most popular Honduran coffees are Bourbon, Caturra, and Catuai varietals; these can be found in about 90% of all Honduran coffees.
Records show that coffee was being exported from Honduras as early as the 1700s. But the first commercial plantations were established in 1800s when hacendados (coffee plantation owners) started to cultivate the crop in the country's western highlands.
The hacendados were attracted to the crop because it had high yields and could be grown at high altitudes. As a result, coffee quickly became an essential part of the Honduran economy. In fact, by the early 1900s, the country was one of the top exporters of coffee globally, clockingmore than 12 million pounds in coffee exports annually.
Unfortunately, in 1998, Hurricane Mitch hit Honduras and caused extensive damage to the coffee industry. The hurricane destroyed entire plantations and washed away the soil, making it difficult for coffee plants to grow back. As a result, coffee production in Honduras plummeted from more than 15 million pounds in 1997 to just over four million pounds in 1999.
The effect of Hurricane Mitch on Honduran coffee in 1998 devastated the industry for several years after it occurred. And many Hondurans were forced to smuggle coffee to neighboring countries to make up for the losses.
It took several years for the coffee sector to get back on its feet.
Young Honduran coffe farmers during this year's harvest at Raquel Rosales' farm in Subirana, Yoro.
Things after Hurricane Mitch hit were very dire. But luckily, things took a better turn when in 1994, the Instituto Hondureño de Café (IHCAFE) came to life.
The goal of the IHCAFE institute has always been to improve quality coffee production, as well as provide assistance for Honduran small-scale farmers with expanding their businesses by providing low-interest loans. They do this by offering courses on new farming techniques such as growing organic produce and helping them sell their product.
IHCAFE institute is an excellent example of how the Honduran coffee industry has worked hard to improve quality and processing methods.
IHCAFE supports sustainable farming practices, so that coffee farmers can continue to produce high-quality coffee while preserving their land. CAFE is also the founder of the national cupping school of Honduras.
"Thanks to IHCAFE, the Honduran coffee industry has come a long way since Hurricane Mitch devastated it in 1998."
IHCAFE has been working with smallholder farmers in Honduras for many years, helping to transition them towards growing single-origin coffee. This shift has been made possible by the increasing demand for high-quality specialty coffees, coffee quality control processes, and IHCAFE's dedication to providing training and support to farmers.
Many factors contribute to the taste and quality of a cup of coffee. The terroir, or environment in which the coffee is grown, is one of them. Honduran coffee has unique flavor characteristics resulting from its soil, climate, and altitude. And by growing single-origin coffees, farmers can focus on maximizing the potential of their land to produce the best-tasting coffee possible.
The Honduran coffee industry has come a long way since Hurricane Mitch devastated it in 1998. Thanks to the hard work of organizations like IHCAFE, farmers can now grow high-quality single-origin coffees that reflect the unique terroir of Honduras. The future looks bright for Honduran coffee, and we can't wait to see what new and exciting coffees the country will produce in the years to come.
Before the 2000s, Honduran coffee had consistently been grown for the commercial-coffee industry. Much of the high-quality coffee beans were mixed with lower, commercial-grade coffee – until things took a better turn with the help of two important programs.
In 2001, there came a boon that helped propel Honduran coffee towards the specialty coffee scene was the Honduran Cup of Excellence auction, created to showcase the best coffee beans in the country.
The auction has had a positive effect on Honduran coffee farmers because it has helped to increase the demand for their coffee.
As a result, the farmers have been able to receive higher prices for their coffee beans, which has allowed them to improve their quality of life.
Paul & Kathya, Spirit Animal Coffee's CEO and President, with Gary Urrutia, COE's Managing Director at the opening of Spirit Animal's flagship coffee shop & lab in San Pedro Sula, Honduras.
The Cup of Excellence auction has also helped promote Honduran coffee around the world. The auction has shown that many high-quality coffees are being produced in the country. This has helped increase interest in Honduran coffee, which has allowed more people to try it and even get passionate about the beans.
All in all, the Cup of Excellence auction has been a significant success for Honduran coffees. The increased demand and higher prices have helped to improve the coffee farmers' quality of life. And the promotion of Honduran coffee beans worldwide has generated excitement about the beans.
“The Cup of Excellence auction has finally shown to the world hat many high-quality coffees are being produced in the country.”
Coffee cupping session at Spirit Animal's Flagship Coffee Shop & Lab in San Pedro Sula, Honduras.
Many factors make Honduran coffees special, but here are just a few:
The rainfall, the altitudes, and the rich soil make Honduras the perfect place for coffee production.
The Republic of Honduras is a country in Central America. It is bordered by Guatemala to the west, El Salvador to the south, and Nicaragua to the north. The capital city of Tegucigalpa is located in the central highlands.
Honduras has a hot and humid tropical climate. The average temperature ranges from 21 to 27 degrees Celsius. The rainy season lasts from May to November, and the dry season is from December to April.
Honduras' location makes it prone to natural disasters such as hurricanes, floods, and earthquakes.
Coffee cherries mature slowly due to high altitudes, developing a myriad of flavor nuances and aromas.
The Honduran climate and geography play a massive role in the quality of coffee grown in the country. The high altitude, volcanic soil, and tropical weather contribute to making Honduras one of the best places in the world to grow coffee beans. The warm temperatures and ample rainfall provide perfect growing conditions for Arabica coffee beans, known for their delicate flavor and aroma.
Honduras is also home to some of the most rugged terrain in Central America, with mountains and rainforests covering much of the landscape. This makes it difficult to transport goods around the country. As a result, many areas have been excluded from over-exploitative commercial-grade coffee-farming practices.
Some say there are 6 regions, some say there are 3 distinct climate areas. But in all honesty, each place in Honduras creates such distinct coffees that you should try several and decide which one stirs your spirit.
Which Honduran coffee regions produce the richest, most distinctive flavors?
Because of its expansive range of climates and fertile soil, Honduras boasts seven coffee-growing regions. Each has its unique flavor profile ranging from tropical fruits to chocolate.
It can be challenging to pick out a "signature" Honduran coffee because each region is worth exploring for its own distinct taste.
The region of El Paraiso around Santa Rosa, Honduras.
El Paraiso is located in the western highlands of Honduras. The region is known for its Catuai and Caturra coffee varietals.
Farms in El Paraiso are typically small-scale, with many producers growing coffee on less than five acres of land. The region's coffee is known for its sweetness and nuanced flavors.
The Agalta region in Honduras is known for its distinctly chocolatey flavors it produces.
Located in the Southwestern part of Honduras, Agata is known for its rich, full-bodied coffee. The region's Bourbon, Typica, and Caturra varietals are known for their chocolatey flavors and floral aromas.
Farms in the Agalta region typically grow coffee on small plots of land between one and five acres. The region is also home to several cooperatives, which help to support small-scale coffee growers.
A hillside view on Lake Yoyoa, Comayagua, Honduras.
Comayagua is one of the most prominent coffee regions in Honduras. The region is home to a number of large coffee haciendas or plantations that each grow coffee on more than 100 acres.
These haciendas produce some of the most prominent coffee beans in Honduras and are often visited by tourists who want to learn about traditional farming practices.
The high-elevation Bourbon, Catuai, and Caturra varietals grown there are known for their sweet, fruity flavors and rich aromas.
Montecillos region produces coffees with a distinct floral aroma and hints of citrus fruits.
Montecillos is located in the central highlands of Honduras and produces coffee on farms that range from small plots to full-scale haciendas, which are among the most prominent ones in Honduras.
The region's Bourbon, Catuai, Caturra, and Pacas varietals are known for their floral aromas and notes of stonefruit and citrus fruits, such as orange or grapefruit.
The mountainous region of Opalaca, due to its high altitude, produces coffees with fruitier hints, like grape or berries.
Opalaca is a mountainous region in central Honduras that grows a range of coffee varietals, including Bourbon, Catuai, Caturra, and Typica.
The region's high elevation and fertile soil produce coffee with rich flavors and complex aromas, generally steering towards fruitier flavors (grapes, berries) and lively acidity.
The hilly terrain of Copan, along with abundant rainfall, make it a perfect spot for producing smooth and balanced coffees.
Copan is a hilly region located in western Honduras. The region grows coffee on small plots of land and is known for its smooth, balanced coffee with notes of chocolate and nuts.
The Bourbon, Catuai, Caturra, and Typica varietals grown in Copan are known for their robust flavor but contrastinl delicate aromas.
Many people "bundle" Lempira into Copan. But as Spirit Animal, we believe Lempiran coffees have such distinct characteristics that they deserve to be placed in their own category.
Many coffee connoisseurs will lump Lempira into Copan, but the region's coffees are so distinct that we at Spirit Animal deem it deserves its own place as Honduras' 7th coffee-growing wonder of our country.
This coffee-growing region is located in the west of Honduras, bordering Copán, Ocotepeque, and Santa Barbara. The coffee from this rugged and isolated region is known for its clean taste and mild acidity, with distinct sweet caramel and chocolate flavors. So if you're looking for a coffee with personality but without the extra acidity zing that Central-American coffees are known for, Lempira is your choice.
Caturra, Catuai, Lempira, and Bourbon are among the most widespread coffee cultivars in Honduras. But every single micro-climate of makes them develop such unique coffee flavor profiles, that they are each worth discovering.
There are many different coffee cultivars grown in Honduras.
Still, some of the most distinctive are: Caturra, Catuai, Lempira, IHCAFE-90, Bourbon, and Parainema.
Each has its unique flavor and growing characteristics.
Let's savor them in (virtually).
"Winning in Cup of Excellence is all but simple. We want to make sure only the best coffees reach that hallmark."
Caturra coffee variety has been shown to produce high volumes of exceptional quality coffee, with good resistance to leaf rust and other diseases. The plants are small and vigorous, making them well-suited for high-altitude growing regions. The coffee has a sweet, balanced flavor with notes of fruit and chocolate.
Caturra coffee's popularity is partly due to its ability to produce large yields without sacrificing quality or taste. It is often used as the base cultivar for crosses with other varieties, resulting in even better coffee beans.
Parainema is a coffee variety that was developed in Honduras by the National Agricultural Research Foundation (Fundación Hondureña de Investigación Agrícola or FHIA). It is a hybrid of the Villa Sarchi and the Timor Hybrid, which makes it resistant to coffee leaf rust (Hemileia vastatrix) and other diseases.
Parainema coffee plants produce large, elongated cherries with high yield potential. The coffee beans exhibit a bright acidity, medium body, and flavors of chocolate and citrus.
Lempira coffee was developed as a cross between Timor Hybrid 832/1 and Caturra, and was introduced in Honduras in the 1960s.
Being a cross between two highly resistant coffee cultivars, Lempira is ideal for high-altitude growing regions where disease pressure is particularly strong.
The Lempira variety was named after Francisco Hernández de Boncalo's 16th-century Honduran governor of the same name who eventually became viceroy of. The plants are small and vigorous, with high yield potential.
The coffee has a smooth, mellow flavor with notes of caramel and chocolate. It is often used as a base for coffee blends because it provides a good balance of flavor and acidity.
The Bourbon coffee variety is a natural mutation of the Typica coffee variety and was introduced to Central America in the early 1800s. It is one of the most popular coffee varieties grown in Honduras.
Bourbon coffee plants are tall and vigorous with high yield potential. Bourbon coffee plants are resistant to many diseases, including leaf rust.
The beans have a sweet, complex flavor with notes of fruit and chocolate. The flavor is well-balanced with a mild acidity that offers a gentle aroma and taste intensity. It's often used as a base for espresso blends because it doesn't overpower the coffee but enhances its sweetness instead.
Nothings speaks "Catracho" like a cup of coveted, 87-cup score Catuai & Lempira by Yuliana Hernandez from Marcala, Honduras.
The Honduran coffee market is one of the most diverse in the world, with a wide variety of beans that are grown at different altitudes and have unique flavors.
Honduran coffee has come a long way from being a synonym for commercial-grade blends to showcasing single-origin specialty-grade coffees, which we source and roast on-site at Spirit Animal Coffee. And its coffee history is still being made.
If you have a favorite variety or want to try something new, we hope that these descriptions helped understand what sets them apart from one another so that you can find your perfect match.
In this article, you've learned the basics of Honduran coffee varieties and their unique flavors. So, if you're looking for an adventure to take your taste buds on, go Catracho.
The Cup of Excellence (COE) is an annual international competition that recognizes the best coffee growers in the world. Kathya Irias, President & Founder of Spirit Animal Coffee, interviewed Gary Urrutia, COE's newly appointed International Director.
In this interview, Gary, a proud catracho, shares his insights on this year’s outstanding achievements of Honduran coffee contestants, the auctioning process, what it takes for a farmer to become part of it, and his outlook on the bright future of Honduran specialty coffee.
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Kathya: Hi Gary, welcome to Spirit Animal Coffee Shop & Lab – again! The last time we met was at our flagship Coffee Shop & Lab opening here in San Pedro Sula, Honduras.
Gary: Hi Kathya, thank you for having me here again. It fills me with joy to see how Hondurans can do great things, like you guys at Spirit Animal. Such a beautiful store and a powerful mission – trying to change how coffee is perceived in Honduras. How innovative you are and offering this incredible coffee to our fellow Hondurans. Coffee that, just some time ago, was only intended for international markets. And today you can buy it here, in your shop. It’s amazing.
Kathya: Well, thank you for accepting the invitation, and being with us, because yes: the idea behind our conversation today is to share information and knowledge. Answer things like:
What does Cup of Excellence stand for, and what is its mission?
What does it mean to be part of a Cup of Excellence?
So let’s start. Could you please explain the process for a coffee to enter the Cup of Excellence program?
Gary: To give a bit about the context: the Cup of Excellence program was born in Brazil in 1999 because, at that time, it was already common practice to mix high-quality coffee with mediocre coffee beans. So our founder, Susie Splinder, said to herself: “I need a program that recognizes quality.”
Today, the Cup of Excellence program has spread rapidly, becoming present in 12 countries and regions, such as Tanzania, Taiwan, and Hawaii.
Winning in Cup of Excellence is all but simple. We want to make sure only the best coffees reach that hallmark.
That is why our program is divided into stages. The first stage is where Honduran producers can visit us here in Honduras and share a sample of their coffee. This sample is evaluated by the panel of coffee cuppers led by an internationally recognized q-grader.
This panel, usually formed by 10 to 15 tasters, selects a sample. The best ones then go to the next stage: the National Jury evaluation. At this time, the coffee farmer must send the samples to the designated warehouse, which is done to safeguard the physical integrity of the batch. The coffee farmers have already delivered their coffee samples, which means their coffees have already received a cup score.
Kathya: Coffee producers often ask us: is there a minimum quantity that they have to harvest to enter the program?
Gary: We do not put a minimum size of the farm. Instead, we put a maximum of samples per coffee producer and only 2 farms per producer. Regarding minimum size per batch, we essentially require a minimum of 4 69-kg bags. Anything lower than that would make it difficult to process and dispatch.
Kathya: I imagine that this is tied to the logistics since the coffee entering the COE hallmark is being sent worldwide.
Gary: Precisely. And that is another of our advantages. We send coffee samples worldwide, so the coffee producer has the advantage that his coffee will be captured by more than 90 companies.
So the coffee is not just participating at an auction “exhibition,”; but its sample is sent to potential buyers. And these potential buyers tend to ask for the same producer in the future once they’ve tried a specific batch.
Kathya: Agreed. And that’s the part that I appreciate the most of your work: marketing and promoting our coffee farmers to the world. Because that’s essentially what you do: enable.
When you send these samples to more than 90 potential buyers, many of them fall so much in love with the product of Honduras, the producer, and the process and the quality of this coffee, that they say: “I want to buy directly from the farmer in the future, not only through auctions.” And that is where the synergy begins, where businesses start buying directly from the producer.
That was also one of the reasons why our Spirit Animal was born: to support the coffee producers. So that part is something many are also unaware of. When they enter the Cup of Excellence, that is what happens: their name begins to be heard, their coffee begins to be tested by many international palates, which opens a large number of doors.
When you mentioned that international round, how many countries are you sending the Cup of Excellence competitor samples to?
Gary: We ship samples in two stages. The first stage is in the international jury. Previously (before COVID-19), the judges from all over the world came to Honduras. We hope we can go back to that, but for the moment, we send these coffee samples to an international jury of 16 judges from 9 different countries around the world.
This step is the first part to ensure the best coffee gets to the next stage. After this step, we sold more than 100 samples to 93 potential buyers around the world. I can’t give you an exact number, but certainly, they were sent to more than 15 countries.
Kathya: Including here
Gary: Yes, we left a sample in Honduras, too.
Kathya: We had two rounds of tasting where we invited the public to come to be part of this coffee cupping process. I believe that many were unaware that these were the same coffees that were traveling thousands of kilometers to be tasted by the most demanding palates worldwide.
So this is for us, as a company, one of the most beautiful gifts: to be able to share this with our fellow Hondurans make them try all these truly extraordinary coffees.
Kathya: Including here
Gary: Yes, we left a sample in Honduras, too.
Kathya: We had two rounds of tasting where we invited the public to come to be part of this coffee cupping process. I believe that many were unaware that these were the same coffees that were traveling thousands of kilometers to be tasted by the most demanding palates worldwide.
So this is for us, as a company, one of the most beautiful gifts: to be able to share this with our fellow Hondurans make them try all these truly extraordinary coffees.
Gary: Indeed, it’s extraordinary because if we think about the judges who selected this sample that we have here, we have a judge from the United States, Spain, South Korea, Australia, Norway, Japan. There are so many countries where this coffee was cupped to then become selected for the final run.
Kathya: Speaking of this international aspect of the process, I must say that it was a fantastic experience for us as a business to have participated. Because through the auction, we were also able to meet other companies that have the same vision and values, give a fair price to the producer, a price where the producer feels supported in the process that they are doing. It was very lovely to share insights with businesses from the United States, the United Arab Emirates, Australia.
And you know this from us already: Paul (Spirit Animal’s CEO) was stressed for almost 24 hours because every time the auction was going to close for this lot, someone would come in and bid a little more. Finally, he said: “I can’t take it anymore!” But at the same time, it was the most exciting part for us.
So it’s an immense joy for us. Because obviously, as a company, we cannot support all producers, but seeing that circle and seeing what happens within this organization is beautiful. Because you witness how those coffee producers’ lives change in an instant – not just financially, but also educationally speaking. Because now they see that all their hard work has borne results.
Gary: Indeed. Speaking of numbers, we sold 460 thousand dollars in the Honduras Cup of Excellence auctions alone. In other words, we generated almost half a million US dollars for producers here in Honduras. And also obtained the highest price per pound among all Central American countries.
Kathya: Right. Because many people say: “Ah, but if you buy the coffee at such a price, how much is this coffee going to cost me as the final customer?” Because, of course, there is logistics, roasting, packaging, and so on. Clearly, there are additional expenses. For example, we ran a giveaway at our coffee shop here in San Pedro Sula for this COE winner, and people saw that it has a cost of 1650 Honduran lempiras, VAT included, which is about 68 US Dollars.
And many said: “What?! 1650 lempiras for a 340-gram bag of coffee?”
And this is the reason why I wanted to have a conversation with you, Gary. Because many don’t know that, in Central America, we were among those who had the highest price per pound of coffee auctioned.
It proved that, at an international level, people who tasted this coffee know how extraordinary our coffee is, and that’s why the auction prices skyrocketed. And many people do not see the value that there is in these coffees and that it’s not the price we as a company decide to give it.
In fact, it’s one of those “taboo” topics out there because, in the end, we are in a country where the economic situation is not such where everyone can spend almost $70 for a bag of coffee.
But it’s important to understand what this coffee entails, how it changes the life of its farmer, and how it connects the farmer and the buyer who values the quality and the process. We are trying to do that at the company level, too. So for us, being part of the Cup of Excellence allows us to share that vision, the mission, and the values and support coffee farmers in this way.
And it’s is something very nice to recognize that we can be proud of the coffee that is coming out of our mountains, our regions. They are spectacular coffees, desired and coveted overseas in an extraordinary way. So
Gary, please continue with the excellent work and the determination, supporting the producers and sharing the message that they can participate in this process, get involved. And also, here at our coffee shop, we can direct anyone interested in getting to the right people at your organization who can give all the information on how to participate next year.
And speaking of this, I wanted to ask you on behalf of all those interested in participating in the next year’s Cup of Excellence.
How, when, and where does the process begin? What are the key dates to keep in mind?
Is coffee from Honduras good?
In a word, yes. The country has been producing coffee for centuries and is currently one of the largest exporters in Latin America.
Coffee from Honduras varies widely depending on which variety it's grown at what region or altitude but generally offers smooth tastes with notes of chocolate, fruit, caramel, and more.
Honduran coffees are often used in espresso blends and are favorites among coffee lovers for their well-rounded flavors.
What does Honduras coffee taste like?
This question is difficult to answer definitively as the flavor profiles of different Honduran coffees can vary greatly. However, many varieties offer a smooth taste with chocolate, fruit, and caramel notes. They are often used in espresso blends because they don't overpower other flavors but enhance them instead.
If you're looking for an adventure to take your taste buds on, we recommend trying a cup of Honduras coffee. You won't be disappointed.
What coffee is made in Honduras?
The most popular coffee variety grown in Honduras is Bourbon. While it's not a variety exclusive to the country, this type of bean has been used for centuries. It is still one of the Honduran favorites today.
In addition, the Parainema coffee variety is becoming increasingly popular with coffee lovers worldwide because of its unique flavors that can't be found in other coffee varieties.
Is coffee popular in Honduras?
Yes. Coffee is very popular in Honduras and has been for centuries. Honduran people love their coffee, and it's a vital part of everyday life here.
We drink several cups of coffee throughout the day and even use it in many traditional recipes.
