Coffees grown in Honduras, which borders Nicaragua, El Salvador and Guatemala, generally having tasting notes describing them as full-bodied with a sweet and mild taste. Much of the coffee grown in Honduras historically was fairly unremarkable and often used as a base in coffee blends, however it has now emerged as a force in its own right in coffee reviews in recent years and is often sought after.
The best Honduran coffee will be the Strictly High Grown grade – these altitudes allow the coffee to grow slower, increasing the mineral and nutrient uptakes and developing a fuller, more robust flavor of coffee.
Growing Altitude: 1100 – 1650 meters above sea level Arabica Variety: Bourbon, Caturra, Typica, Catuai, Pacas
Harvest Period: November – April
Milling Process: Washed, Patio Dried
Aroma: Vanilla, Hazelnut
Flavor: City, Chocolatey, Nutty
Body: Round, Medium Acidity: Soft and Balanced