Coffee from Honduras is now globally recognized. Over the past decades, Honduras has emerged as a key player in global coffee production and is today the largest coffee producer in Central America. But how did this country manage to become one of the most significant coffee exporters? In this article, we explore the history of Honduran coffee production and learn more about the different growing regions and processing methods. We also discover the unique flavor profiles of Honduran coffee.
Summary of Coffee from Honduras
The following table shows the key information about coffee from Honduras. In addition to the major growing areas, coffee varieties planted, and ports, the main harvest months are also listed. For information on harvest volume and share of global coffee production, the coffee year period was used.[7]
Historical Perspective on Honduran Coffee
Honduras was still in the early stages of coffee cultivation. At that time, although numerous coffee plantations existed, they were relatively small. Compared to countries like Guatemala, Nicaragua, or Costa Rica, Honduras had similar soils, climate, and conditions for coffee farming. However, Honduras lacked transportation and facilities to bring coffee to the coast. As a result, the majority of production was sold domestically, and only about 10% was exported. It took several years for a new coffee plantation to generate profits, but after the seventh year, a return on investment of 100 to 300% could be expected. In 1894, coffee production was estimated at 2,000 tons, with only a small portion being exported. Exports were made through the ports of Amapala in the South Pacific and Puerto Cortés in the northern Caribbean.[1]
Coffee Production in Honduras and the USA
In the 1960s, the coffee industry in Honduras received support from the United States and the United States Agency for International Development (USAID). This support helped coffee production in Honduras continue to grow. Through U.S. assistance, coffee farmers were given opportunities to expand production and improve infrastructure. Additionally, the International Coffee Agreement was established in the 1960s, contributing to making previously vulnerable countries like Honduras profitable coffee producers.[2]
IHCAFE – The Honduran Coffee Institute
In the 1970s, the Honduran Coffee Institute (Instituto Hondureño del Café, IHCAFE) was founded. The goal of this non-profit organization is to promote local coffee production, drive technical improvements, and provide loans to coffee farmers. Through IHCAFE, coffee farmers have received better support and guidance to enhance the quality and productivity of their harvests.[2]
Coffee Cultivation in Honduras
The major coffee-growing regions in Honduras span several areas of the country. The six main coffee-growing regions are Opalaca, El Paraíso, Comayagua, Montecillos, Copán, and Agalta.[3] Due to its geographic location, climate, and soil composition, Honduras is an important coffee region. The country’s coffee-growing areas offer a rich diversity of flavor profiles and contribute to the country’s economic development.
Coffee Varieties in Honduras
Various coffee varieties are cultivated in Honduras, including Lempira, Bourbon, Catuai, Caturra, Pacas, Typica, and IHCAFE 90. Lempira is a native variety that is widely grown in Honduras and is known for its resistance to diseases. Bourbon is another popular variety that offers high quality and a diverse range of flavors. Catuai is well known for its good yield and adaptability to different growing conditions.
Caturra, a natural mutation of Bourbon, can also be found in Honduras and is characterized by its sweet taste and acidity. Pacas, a mutation of Bourbon, is favored for its compact size and high productivity. Typica, an original variety, stands out for its mild aroma and complexity. Lastly, there is IHCAFE 90, a hybrid variety developed by the IHCAFE institute that exhibits strong disease resistance.[4]
Coffee Farms in Honduras
More than 100,000 families in Honduras are involved in coffee production. About 95% are small-scale farmers, with 70% working on less than 2 hectares of land, contributing approximately 30% of the country’s total production. The vast majority of farmers (over 95%) rely on family labor for all agricultural and harvesting activities. Notably, the average age of coffee farmers in Honduras is decreasing, which is unusual for Central America. With an average age of 46 years, Honduran coffee farmers are about ten years younger than a decade ago. Investments and support from the Honduran Coffee Institute (IHCAFE), along with Honduras’ success in developing specialty markets, have encouraged young people to participate in coffee farming.[5]
Sustainable Coffee from Honduras
Honduras hosts both monoculture and biodiversity on coffee plantations. However, in recent years, there has been a shift toward more sustainable coffee production and the promotion of biodiversity. The Catracha Initiative in Honduras, for instance, employs a combination of modern permaculture and traditional indigenous farming methods to make coffee production in the rainforest more sustainable. This approach benefits both the environment and local farmers.[6]
However, there is also a trend toward sun cultivation on coffee farms, where coffee plants grow in full sunlight. This has led to the transformation of many coffee plantations into monocultures. While sun cultivation can lead to higher yields per hectare, it also has negative effects on biodiversity. Even rows of coffee bushes provide less habitat for wildlife, leading to a decline in species diversity.
Efforts are being made to promote biodiversity conservation on coffee plantations in Honduras. A meaningful measure is reforestation directly on and around coffee plantations. Mixed planting and shade trees can enhance biodiversity. It is crucial to take additional steps to preserve biodiversity on coffee farms and promote sustainable coffee production in Honduras.
Coffee Harvesting in Honduras
The coffee harvest in Honduras typically takes place between October and March. This period is crucial for the country’s coffee production. The harvest is carried out by a large number of farmers and their families, who diligently pick the ripe coffee cherries from the plants. Both traditional and modern harvesting methods are used. While some farmers hand-pick the cherries, others utilize mechanized systems such as coffee harvesting machines.
According to the ICO (International Coffee Organization), Honduras produced around 6.1 million coffee bags (60 kg each) in the coffee year 2020. This amounts to 366 million kg of raw coffee, accounting for about 3.6% of global coffee production.[7]
How Coffee from Honduras Is Processed
Coffee from Honduras is typically wet-processed. The coffee cherries are first washed after harvesting to remove the outer pulp. This is done in specialized washing stations, where the cherries are sorted and cleaned in water tanks or channels. Afterward, the cherries are placed in fermentation tanks, where they ferment for a certain period. During fermentation, natural enzymes are activated, breaking down the remaining pulp on the coffee beans while also contributing to the characteristic flavor development.
After fermentation, the beans are washed again to remove residues and excess water. They are then laid out to dry on terraces or drying beds. The wet processing method requires careful control of water quality, fermentation time, and drying conditions to ensure the coffee’s quality and taste.
The dry or natural processing method is also partially used. In this method, harvested coffee cherries are first sorted and then laid out on special surfaces or terraces to dry naturally under sunlight. During the drying process, the entire pulp remains on the coffee beans, resulting in a rich and fruity flavor profile.
The cherries must be regularly turned to ensure even drying and reduce the risk of mold formation. Since it can rain for days during harvest months in Honduras, this method is riskier and requires adaptation to weather conditions.
How Coffee from Honduras Tastes
Coffee from Honduras is characterized by its diverse flavors, which vary depending on the growing region and variety. Typically, Honduran coffees are described as balanced and mild, with pleasant acidity and a medium to full-bodied mouthfeel. They can have a subtle sweetness reminiscent of chocolate, caramel, or nuts.
Additionally, fruity notes such as berries, citrus, or stone fruit are often present, adding complexity to the coffee. These flavors are especially prominent in naturally processed coffees. Honduran coffees are often praised for their balanced profile. High-quality cultivation methods and professional processing ensure a remarkable taste experience. Coffee quality is not only assessed and checked by authorities but is also supported by institutions like IHCAFE.
Conclusion on Coffee from Honduras
Honduras has established itself as a key player in global coffee production and is now the largest coffee producer in Central America. The country boasts several coffee-growing regions and varieties. Although coffee farmers face challenges, they are dedicated to maintaining high quality. The Honduran Coffee Institute (IHCAFE) was founded to promote local coffee production and provide farmers with technical support and loans, which has greatly benefited coffee producers.
Efforts are being made to protect biodiversity on coffee plantations in Honduras and foster a more sustainable coffee industry. Measures such as mixed planting, shade trees, and reforestation contribute to environmental conservation. Honduras is leading the way in sustainability efforts.
Overall, Honduras has secured its place as a significant coffee exporter and offers high-quality coffee with diverse flavor profiles.
FAQ – Frequently Asked Questions about Coffee from Honduras
Sources
- https://en.wikipedia.org/wiki/Coffee_production_in_Honduras
- https://www.csuchico.edu/anth/_assets/documents/smith-thesis.pdf
- https://perfectdailygrind.com/2017/08/introducing-the-6-coffee-regions-of-honduras/
- https://perfectdailygrind.com/2020/03/honduran-coffee-exploring-common-varieties/
- https://coffeehunter.com/our-origins/honduras/
- https://www.zdf.de/nachrichten/panorama/kaffee-regenwald-abholzung-nachhaltigkeit-100.html
- https://www.ico.org/prices/po-production.pdf
