With its abundance of fertile volcanic soil, soaring altitudes reaching over 2,000 meters, and diverse microclimates, Honduras possesses all the natural elements for exceptional coffee production. Yet this Central American nation has only recently emerged as a specialty coffee powerhouse. Let's take a look to see how this origin rose to becoming a major player in the coffee game. 

The History

Though you can trace evidence of coffee cultivation all the way back to the 1700s, it would take until the early 20th century before the crop really took off and became a significant economic force. This all changed when Hurricane Mitch devastated the coffee sector in 1998, destroying much of the country's infrastructure and plantations. Just as the industry began recovering, a severe coffee leaf rust outbreak damaged practically all production in 2012, forcing farmers to confront varieties susceptible to the airborne fungus. Luckily, a new generation of coffee farmers took over in tandem with the creation of the Instituto Hondureño del Café (IHCAFE), an institution dedicated to growing and promoting local coffee production. Along with the increased demand for single-origin coffees, the Honduras coffee economy has rebounded, doubling its export in the last decade.

The Terroir

Honduras benefits from exceptional terroir for coffee cultivation. The country's mountainous terrain provides the high altitudes essential for complex flavour development, while rich volcanic soils contribute mineral complexity to the cup. The tropical climate delivers consistent temperatures averaging 21°C, paired with distinct wet and dry seasons that allow for proper cherry development and processing. These diverse microclimates across Honduras's six main coffee-growing regions- Copán, Opalaca, Montecillos, Comayagua, Agalta, and El Paraíso- each contribute unique characteristics to the country's coffee profile.