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If you’ve been exploring the best coffee beans in the world you must have come across a little country called Honduras. Coffee from Honduras is steeped in history. And yes, it’s a coffee worth adding to your list of coffee brews to sample.
What makes Honduran coffee unique? Its growing conditions, for one. The processing method enhances the coffee’s special flavors. Speaking of flavors – different regions produce different flavors.
Honduras is not the biggest exporter of coffee by any means. But their production of coffee beans is a hit with many coffee drinkers around the world. Let’s discover why you should be drinking Honduran coffee.
A many other Central American countries, Honduras is rich in natural resources. Its main economy is agriculture. Besides coffee, Honduras grows sugar cane and tropical fruit. Its growing textiles industry can be found on the international market. Coffee production supports over 120,000 families in the country.
Every country producing coffee has something special which makes their brew stand out. If you’re a coffee aficionado, it would simply be amiss to not give the coffee from Honduras a taste. Sampling the coffee flavors of the world is what makes your coffee drinking experience exciting. Why else would you want to drink coffee from Honduras?
Honduran coffee has a fascinating history. But there’s much more to know about this country and its coffee:
What makes each country’s coffee bean unique is dependent on the soil, altitude, and fertility. Fertile soil combined with volcanic ash, clay, and limestone gives a higher yield. It also helps the plant to fight against diseases. This is important for Arabica beans as their plant is prone to leaf rust.
The nutrients found in the soil play a vital role in the plant’s health and flavor. The right altitude, especially higher altitudes, allows the plant to absorb and metabolize the soil’s nutrients. This produces a healthier bean with higher sugar content.
Honduran coffee beans produce a light, fruity, sweet coffee brew. They’re grown in six regions throughout the country. It’s interesting to note the range of flavors based on the region the bean is grown.
A cool area that experiences humidity and temperature variability throughout the year. The coffee beans produced in this region are known for their sweet, aromatic scent. It’s a full-bodied coffee.
An award-winning coffee bean, this coffee is grown between 3,200 and 4,500 feet above sea level. It’s famous for its citrusy flavor and a smooth, creamy finish.
This region is found at altitudes between 3,600 and 4,500 feet. A more tropical climate, it produces coffee that’s fruity with a chocolaty aroma.
Found on the eastern side of the Copan region, this area has a slightly higher altitude. It produces flavors that are tropical. It’s presented with medium acidity.
The origin of the famous Café de Marcala coffee, this region’s colder nights contribute to the unique flavors. With a hint of acidity, the velvety body offers every coffee drinker a smooth finish. Flavors can be citrusy to caramel, tending to be on the sweeter side.
Being Honduras’s central coffee-producing region, the coffee bean of this area had the highest yield in 2016. Its tantalizing citrus flavor is mingled with hints of sweetness. Its bold, creamy body simply makes this coffee a pleasure to drink at any time.
Harvesting seasons range from December to April, depending on the region. When the fruits have been harvested, they are wet-washed as soon as possible. This prevents the beans from drying out. But what exactly does it mean when coffee is wet-washed?
Coffee processing is used to get to the seed in the fruit of the coffee. The seed is protected by several layers of flesh. Wet-washing is a laborious process using a lot of water. But once the flesh has been removed, the seed is still moist. This has an impact on the flavor and finish of your coffee brew.
If the washing process is done properly, you’ll be guaranteed the pure flavor of the bean. Other methods of processing give you a flavor of both the seed and some of its flesh. So, coffee connoisseurs want to drink coffee with intrinsic flavor – based on its origin, variety, and the soil it grew in.
Whether you’re a true gourmet or simply love the taste of coffee, finding the perfect Honduran brew is a must.
Make sure your Honduran coffee is of single origin and if possible, part of the fair-trade deal. Many farmers are going the organic route which makes for more sustainable farming practices. And because coffee from Honduras are Arabica beans, you can be sure your coffee will not taste rancid or bitter.
If you’re an eco-conscious kind of person, sourcing organic Honduran coffee can only enhance your coffee brewing experience. When the word “organic” is being used, it covers the following:
The growing and harvesting methods determine the organic status of a coffee product. It should be grown without any artificial chemical substances. Herbicides and pesticides are not permitted unless made with natural products. Fertilizers must also be 100% natural.
The land on which the coffee plant is being grown must be free of any synthesized pesticides for over 3 years prior to farming. The area must also be an acceptable distance from any farming areas using synthesized products.
A sustainable crop rotation plan must be followed. This allows for the soil to regenerate and to prevent any erosion from taking place.
How do you know if you’re getting the real deal when buying organic? Many suppliers are mixing organic coffee with non-organic coffee to reduce the price. Don’t believe in the 100% organic label until you’ve seen the certificates. Organic coffee is premium-priced but you’re paying for sustainability and fair trade. And, uncompromised quality in flavor and finish.
Now you know all about Honduran coffee and the story behind it, it’s time to brew your perfect cup of coffee. Everyone has their personal brewing preferences, whether it’s the Moka pot, espresso machine or pour-over. What we all agree on is the quality and freshness of the coffee bean. Your choice could be ground or whole bean. And let’s not forget the roast – light, medium or dark roast.
If you’re buying whole beans (and the Marcala organic whole bean is renowned for its high quality and flavor), be sure to store it correctly. Measure out the right quantity and grind just before making your pot of coffee.
Use good, filtered water. Don’t buy cheap filters if you’re going the pour-over route. The heat of your water mustn’t be too hot or else you’ll end up with bitter coffee. Coffee connoisseurs let boiled water sit for five minutes before pouring it over their coffee. Another five minutes is added to the brewing time before it’s poured into your cup.
Every coffee gourmet agrees routine and time is essential for the perfect mug of coffee. Enjoy the aromas while you’re grinding your coffee beans. Sit idly and let your mind wonder while your coffee is brewing to perfection. Savor every moment while you sip your full-bodied, smooth brew full of tantalizing flavors.
Do something a little different next time you plan a holiday (and once international travel is open again for safe travel). Book a trip to Honduras and stay at one of the beautiful coffee farm estates. Many of them offer lodging facilities. Most of them are located within the Copan region.
If you go during the harvesting season (anytime between December and March), you’ll get up close with the picking and processing production. You won’t run short of coffee either when you stay on one of these estates.
If your traveling partner is not into the coffee so much, they’ll enjoy the trails and birdwatching offered on most of these estates. You could wonder into the nearby town for a daily excursion. With a large number of coffee shops around, you won’t need to worry about missing your daily coffee fix either!
Coffee from Honduras has a fascinating history. For a small country facing many social and economic challenges, its coffee production plays an important role. In the world of coffee, Honduran coffee is popular for its mild acidity and sweet flavors.
The wet-processing method is favored by many coffee drinkers and baristas alike. Traditional farming methods going back over centuries mingle with modern coffee growing techniques. Either way, the high-quality coffee fruit is what every coffee farmer in Honduras strives for.
In later years, organic certification has helped to protect small-scale farmers and give them an edge in an otherwise competitive market. For many coffee drinkers, the Marcala region produces one of the best coffee brews. But each region has its own uniqueness. Coffee from Honduras is simply a coffee you need to drink at least once in your life.