Honduras Coffee Beans

Honduras is now one of Central America's largest coffee producers by volume, a position it has reached relatively recently through significant investment in quality-focused farming and processing infrastructure. The country's growing regions span several departments, with Santa Bárbara, Copán, Marcala, and Comayagua among the most recognised for specialty production. Elevations across these areas commonly reach 1,200 to 1,700 metres, providing the altitude needed for slower cherry development and the clean, structured cup profiles Honduras does well. The volcanic soils and reliable rainfall patterns across the western highlands create consistent growing conditions from season to season.

Honduran specialty coffee tends toward approachable, well-balanced profiles: chocolate, caramel, red fruit, and a rounded acidity that makes it a versatile origin across brew methods. Washed processing is widespread and highlights the terroir cleanly, though honey and natural lots are increasingly available from farms with the infrastructure to manage extended drying carefully. We source from Honduras through established producer relationships, with Comayagua a particular focus for us. Any lots we are currently roasting will appear below.

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