JAn 10, 2022

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.

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.

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.

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.

Many factors make Honduran coffees special, but here are just a few:

• The coffee is grown in rich volcanic soil, contributing to its unique flavor.
• The climate in Honduras is perfect for coffee cultivation, with plenty of sun and rain.
• The people of Honduras have a long tradition of coffee production, and they take great pride in their work
• The high altitudes at which the coffee is grown contribute to its excellent quality and distinct brightness in taste.

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.

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.

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.

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.

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.

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 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.

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.

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 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.

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).

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.

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.