Coffees from Central America span a wide range of sweet to complex flavors. Much like its neighbor origins, Honduran coffees are no exception and have much to offer.
In this guide, we’ll discuss everything you need to know about Honduran Coffees as a home brewer – from how they taste, to how they compare to other origins, to some ways you can brew them, and everything else in between.
Flavor Notes
Many factors affect the way a certain coffee’s flavor notes (origin, roast profile, brewing method, etc.) Arguably, the biggest factor to consider is origin / where the coffee comes from. On a larger level, coffees from different continents have distinct flavors from one another.
If we get more specific and look at each coffee producing country, we can say a similar thing. At the same time though, coffees from different countries (of the same continent) will share some characteristics.
Going further, still, we can say the same thing about different coffees from the same country. Different conditions per farm will cause slight differences in taste. But there will also be a lot of shared characteristics with other coffees coming from that same country.
Most coffees from Honduras are very sweet, have good body / mouthfeel, and are quite pleasant in the acidity. Flavor notes that are common for Honduran coffees are milk chocolate, caramel, honey, and nuts. We tend to think of these as the “no fuss” coffees that you can easily enjoy and drink everyday.
While not as common, there are also coffees from Honduras that are quite fruity. The ones grown at higher altitudes are usually quite tart and remind us a lot of red fruits. Think along the lines of apples, cherries, red grapes, etc. Others can also be more light and carry subtle fruits flavors (like melon, honeydew, etc.) – kind of like drinking fruit teas.
Honduras Compared to Other Origins
We describe coffee flavors based on three factors: acidity, sweetness, and mouthfeel / texture. However, communicating flavors can be tricky because we all taste things differently.
It’s important to remember that the descriptors we use here should not be taken as law. You might have tasted something completely different to what we describe here – and there is nothing wrong with that.
How certain coffees taste can be difficult to describe without a relatable reference. When we say a Honduran coffee “tastes similar to other Central American coffees”. Or that they’re “less tart than African coffees”, that doesn’t say much.
To begin with, many would probably not know that coffees from different parts of the world could taste very different. And even then, not everyone would know either what those coffees would taste like. That’s why roasters and coffee professionals like to use flavor notes instead to describe what certain coffees remind them of.
We try to keep flavor notes as general as possible so they’re easily relatable. Adding to this, we also like using colors to describe flavor. To us, having a visual aspect can be helpful in better understanding what we taste.
To better taste the differences in coffee flavors, compare different coffees side-by-side. Take note of which ones are more tart, which ones are more rich, and if any of these remind you of something you’ve tasted. If you have quality coffees with you, chances are they will distinct flavors.
Try to first use coffees from different continents to really feel the difference. Then compare different coffees from the same continent, then different coffees from the same country, and so on.
What Makes Honduran Coffee So Great?
Diverse Flavors
Some origins are known for producing only fruity coffees (Kenya, Ethiopia, Tanzania), while others are known exclusively for their bold and earthy coffees (Indonesia, Vietnam). Honduras, on the other hand, offers great variety in flavor. Almost all coffees from this origin are sweet and easy to drink. But when the coffees come from higher altitudes, you might also find fruity flavors to go along with that characteristic sweetness.
Good Growing Conditions
Most Central American coffees share similar characteristics (notes of caramels and chocolates, good body, etc.) because they all have similar growing conditions. Particularly: high elevations, mountainous terrains, volcanic soils, and cool air coming from the ocean. Honduras sits right in the middle of all these factors needed to grow good coffee.
Producers Focusing on Quality
Farmers are able to produce quality coffees with the help of the Honduras Coffee Institute (IHCAFE). The institute helps promote, train, and setup the infrastructure of the farmers. Other initiatives by the IHCAFE have focused on making labor sustainable by helping younger generations build their careers in the coffee industry.
The long-standing participation in the Cup of Excellence program, a yearly competition to award the best coffees per country, has also helped build Honduras’ reputation for quality coffee.
Seasonality
We need to remember that coffee comes from a fruit. Like most fruits, coffees are also seasonal. Meaning, there are certain times of the year where they are widely available.
Since harvest time in Honduras is around November to March, the final roasted coffee usually makes it to market between April to the middle of the year.
Common Varietals
Varietals are an overlooked aspect of coffee. Yet, they play a big role in both a coffee’s taste and price. In fact, two different varietals will taste and price differently, even if they come from the same farm.
In Honduras, producers exclusively grow Arabica varietals. Based on yield, these are:
| Low Yield | High Yield |
|---|---|
| Bourbon, Typica, Pacamara, Villa Sarchi | Catuaí, Caturra, Lempira, Pacas, IHCAFE-90, Parainema |
Across Central America, varietals like Bourbon, Typica, and Pacamara are common. These varietals are known for their complexity. However, they are low yielding and are not resistant to leaf rust or coffee berry disease.
Producers will often have higher yield, but less complex, varietals like Caturra or Catimor (Lempira in Honduras) as their main varietal and mix them with other varietals (mostly Bourbon).
This doesn’t mean that mixed varietals can’t taste great. However, we’ve found that coffees traceable to a single varietal (Bourbon, Typica, etc.) do tend to taste better.
Growing Regions
The main coffee growing regions in Honduras are:
- El Paraiso
- Agalta
- Copan
- Comayagua
- Opalaca
- Montecillos
These regions have altitudes ranging from 1000 meters (3281 feet) to 1800 meters (5901 feet) above sea level. While not as known, there are also producers in regions like Santa Barbara, La Paz, Yoro, and Intibuca that grow very high quality coffees that often make it to the Cup of Excellence.
Coffee Processing
Coffee in Honduras is mainly washed or wet processed. Traditionally, this means soaking the coffee cherries in water to remove the skin and mucilage until only the seed is left.
Other producers have adapted this processing method to use less water and instead have machines de-pulp the coffee cherries. Either way, the result of this processing method is a uniform and clean-tasting coffee.
While not as common, you can sometimes find honey and natural processed coffees from Honduras. The result of these processing methods are fruitier and heavier coffees. However, these methods are not as popular because Honduras is prone to a lot of rain.
This makes both methods challenging since they rely on leaving either the mucilage or the full cherry to dry under the sun for a period of time.
Quick Brewing Guides
Brewing will depend a lot on the coffee’s roast and what you flavors you’d want to highlight. We highly encourage you experiment. But here some general tips for brewing Honduran coffees:
- Set your water temperature between 91°C (196°F) to 94°C (201°F)
- With any brew method, you can push for finer grind settings
- For pour overs, since most beans drain fast, try using a flat bottom dripper (like a Kalita Wave, Origami, or Blue Bottle Dripper) to help further control the flow rate.
- For espresso, try using a 1 : 2 or 1 : 2.5 coffee-to-water ratio
Final Thoughts
Honduras might not be the most popular origin. But their coffees are definitely excellent. Most will be the kind that you’d want to start your day with. But Honduras does also have other coffees if you’re looking for a bit more excitement in your cup.
Experience the variety of flavors from this origin!
About the Author
Project Barista Team
All Project Barista content is fact-checked and verified by our network of baristas.
