The country of Honduras is a suitable location for coffee harvesting. The soil, climate, and conditions in Honduras are the same as neighboring countries. There is a range of coffee quality from Honduras; the country can produce a lower-cost Central American blender coffee, to high-grown specialty lots that rival more popular Central American coffees. This particular type, HG, is the main quality that the country produces; as it represents 70 % of the country’s coffee exports.
In the past, Honduran coffee growers trafficked their beans into Guatemala; where they would sell for a higher price, because of Guatemala’s coffee reputation. After government tax on coffee exports started to play a role in the coffee business, the country boosted production and dramatically improved their coffee quality. Since then, demand has increased and selling coffee across the border has become unnecessary. Presently, coffee producers and Honduras government have made it a mission to improve the quality of coffee. Laws have been passed giving fiscal incentives to coffee producers and highways have been built to access remote coffee growing regions.
HG (High Grown) specifies that the coffee was grown at an altitude around 1200 meters. The beans are hard, dense, and possess the potential for a good coffee cup; this classification is lower than SHG.
EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
Round body, soft acidity, light citrus notes, chocolate notes, caramel undertones, decent finish
Copán, El Paraiso, Yoro
1200 – 1350 m.a.s.l.
Bourbon, Caturra, Catuaí