Origin History
Honduras has become known for its high-quality specialty and certified coffees in recent years. Coffee farming began in 1804 and is now the country’s top agricultural export, vital to its economy. Around 120,000 registered coffee farmers work in the sector, with 98% being smallholders who have farms of just 2-3 hectares. The coffee industry also employs about 1 million people during harvest season, which is 13% of the population.
Honduras’ coffee regions, like El Paraíso and Copán, are famous for their unique flavours. El Paraíso is known for smooth, sweet, and acidic coffee, while Copán offers a sweet aroma with a creamy body. Coffee grows at altitudes between 1,100 and 1,600 metres. However, the industry faces challenges such as unpredictable weather, including leaf rust and the impact of climate change on regions like the Sierra de Agalta rainforest. Studies predict the area will see reduced rainfall and higher temperatures, which could affect small-scale farmers who rely on coffee for their livelihoods.
Present Day
The government and organisations like IHCAFE, MOCCA and the International Labour Organisation are working to support farmers. IHCAFE helps with fertilisers, loans and farm renovations, while MOCCA focuses on improving coffee breeding and research. Honduras remains a major coffee producer in Central America, but issues like labour shortages, climate challenges and historical disasters like Hurricane Mitch (which destroyed 80% of crops in 1998) continue to affect the sector.
Coffee Arabica
Catuai
Catuai is a hybrid varietal developed in Brazil by crossing Mundo Novo and Caturra varieties. It's a robust variety with good resistance to disease, particularly rust, which has made it a popular choice in Brazilian coffee production. The plant grows at lower altitudes (around 600-1,000 metres) and is known for its high yield. Catuai beans have a slightly lower caffeine content than Arabica and offer a well-balanced cup with mild acidity and consistent flavours of chocolate and nut. The hybridisation of its parent varieties has led to increased resistance to environmental stressors, making it a highly adaptable plant.
Coffee Arabica
Caturra
Caturra is a natural mutation of the Bourbon variety and is a hybrid Arabica cultivar. It’s particularly popular in Brazil, Colombia and Central America, where it thrives at altitudes between 1,200 to 2,000 metres. Caturra is known for its compact growth, which makes it easier to harvest and it generally produces high yields. The flavour profile tends to be well-balanced, with a medium acidity and a smooth, clean cup. Its beans are typically milder in flavour compared to other Arabica cultivars, with a gentle sweetness and hints of chocolate or caramel. However, it is prone to diseases like leaf rust, making it somewhat more delicate to cultivate than other varieties.
Coffee Arabica
Pacamara
Pacamara is a hybrid between the Pacas and Maragogipe varietals. Known for its large beans (sometimes double the size of typical coffee beans), Pacamara is grown predominantly in Central America, particularly in El Salvador and Honduras. This hybrid tends to produce full-bodied, low-acid cups with a flavour profile of chocolate, nut and sometimes berry notes. The plant’s size can be a disadvantage in terms of yield, but its resistance to disease (inherited from Robusta) has made it an attractive choice for many coffee producers. Pacamara's rich and creamy flavour profile makes it a favourite in espresso blends.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
