Coffee is called the gold of Honduras. The country is famous for its Arabica and Typica, Cuturra and Bourbon. And each of the varieties can boast of high quality. They all have one thing in common - strength and slight bitterness, floral aftertaste and bright aroma.

Coffee was brought to Honduras by nomads from El Salvador. But plantations began to be developed on a national scale only in the 1970s, when severe frosts destroyed a significant part of Brazil's harvest.

Today, Honduras supplies about 3% of the world's coffee, second only to Colombia and Brazil in terms of coffee exports from Central America, and ranks seventh in the world in the ranking of coffee suppliers.

Features of coffee from Honduras

• The main feature of local coffee is its environmental friendliness and cultivation without chemical fertilizers.
• The harvest is collected from November to April, depending on the growing altitude.
• Coffee plantations are grown at altitudes of 1000-2000 m above sea level.
• Most coffee is grown on small family farms.
• Honduras traditionally supplies the world market with washed coffee

Coffee from Honduras is classified according to the altitude at which it grows:

• Strictly High Grown – beans grow at an altitude of about 1200 m
• High Grown – beans from plantations at an altitude of 1000-1200 m
• Central Standard – a medium class of beans, grown at an altitude of 700-1000 m, and sold as part of blends

Tiny Footprint Coffee presents a popular variety from Honduras:

Honduras coffee San Marcos  – the variety is ideal for espresso machines, geyser coffee makers, and Turks. The coffee is distinguished by:

• Enveloping taste of chocolate and cocoa
• Light aroma of tobacco and nuts
• Round body
• High density
• Minimal sourness