Honduras

How did Honduras become Central America’s largest coffee producer, and what challenges has the country overcome to improve coffee quality?

Honduras’s rise to become Central America’s largest coffee producer is a story of resilience and reinvention that I find absolutely inspiring. The country has been growing coffee since the late 1800s, but for decades it was trapped in a cycle of producing high-volume, low-quality beans for the commodity market. The real transformation began in the early 2000s when Honduras faced a perfect storm of challenges – coffee leaf rust devastating crops, volatile commodity prices crushing farmer incomes, and international buyers demanding higher quality. Rather than give up, the country made a collective decision to pivot towards specialty coffee production. I’ve visited several Honduran farms and cooperatives, and the investment in infrastructure has been remarkable – new wet mills, improved drying facilities, and extensive training programmes for farmers in processing techniques. The Honduran Coffee Institute (IHCAFE) played a crucial role, providing technical support and connecting farmers with international buyers willing to pay premiums for quality. What’s particularly impressive is how Honduras tackled the rust crisis – instead of just replanting with the same vulnerable varieties, farmers invested in disease-resistant cultivars and improved farm management practices. The country also embraced the cooperative model, which allowed smallholder farmers to pool resources, share knowledge, and access international markets they could never reach individually. Today, Honduras produces some genuinely exceptional coffees that compete with the best from Guatemala and Colombia, proving that with the right support and determination, any coffee-producing country can elevate its game.

What makes Honduran coffee regions like Copán, Opalaca, and Montecillos unique, and how do their flavour profiles differ?

Honduras’s coffee regions are like hidden gems that showcase how diverse microclimates can create completely different flavour experiences within a single country. Copán, near the Guatemalan border, benefits from volcanic soils and consistent rainfall that produces coffees with remarkable balance – I’ve tasted Copán coffees with lovely chocolate and caramel notes, medium body, and a gentle acidity that makes them incredibly approachable. The region’s altitude ranges from 1,000 to 1,500 metres, which creates that sweet spot for developing sugars without overwhelming acidity. Opalaca, in the western highlands, is where things get interesting for specialty coffee enthusiasts. The higher altitudes (up to 1,800 metres) and unique microclimate produce coffees with more pronounced fruit characteristics – think tropical fruits, wine-like acidity, and complex floral notes. I remember cupping an Opalaca coffee that had distinct pineapple and orange notes with a bright, almost effervescent quality. The region’s steep terrain means everything is hand-picked, which allows for better cherry selection and ultimately higher quality. Montecillos, in the central region, represents the perfect marriage of altitude and climate stability. The coffees here tend to be full-bodied with rich chocolate and nut characteristics, often with subtle spice notes that reflect the region’s unique terroir. What ties all these regions together is Honduras’s commitment to processing excellence – whether it’s traditional washed processing or experimental natural and honey methods, the attention to detail has improved dramatically. Each region now has its own identity and loyal following among specialty coffee buyers, which has given Honduran farmers the confidence to continue investing in quality improvements.

Why is Honduras increasingly recognised in the specialty coffee world, and what role do cooperatives play in the country’s coffee success?

Honduras’s emergence in the specialty coffee scene is one of the most exciting developments I’ve witnessed in recent years, and cooperatives are absolutely central to this success story. When I first started paying attention to Honduran coffee about a decade ago, it was largely overlooked by specialty roasters – most people associated it with cheap, commodity-grade beans. But the country’s cooperative movement has completely transformed this perception. Cooperatives like COCAFCAL, COMSA, and APROCACAHO have created a model that works brilliantly for smallholder farmers. Instead of selling to local middlemen at rock-bottom prices, farmers can pool their coffee, invest in quality processing equipment, and access international markets directly. I’ve visited several of these cooperatives, and the infrastructure is impressive – cupping labs, modern wet mills, and drying facilities that rival anything you’d find in Costa Rica or Guatemala. The cooperative model also provides crucial support services – technical training, financial assistance, and quality control that individual farmers couldn’t afford alone. What’s particularly clever is how cooperatives have embraced transparency and traceability. They can tell you exactly which farmer grew a particular lot, what processing method was used, and even provide GPS coordinates of the farm. This level of detail is exactly what specialty coffee buyers want, and it’s allowed Honduran coffees to command premium prices. The cooperatives have also been smart about marketing – they’ve participated in international coffee competitions, hosted cupping events, and built relationships with roasters worldwide. The result is that Honduras now regularly appears in coffee shop offerings and online specialty retailers, often at prices that reflect the quality and care that goes into production. It’s a perfect example of how collective action can elevate an entire industry.