생 커피 원두 from 온두라스

History

Coffee was introduced to Honduras in the 18th century but gained economic importance only in the late 20th century. A significant turning point came in 1970 with the establishment of IHCAFE (Instituto Hondureño del Café), which has since played a vital role in training farmers, improving processing, and enhancing quality control. Despite challenges such as infrastructure limitations and leaf rust outbreaks, Honduras has made major strides, especially since 2011, with the emergence of high-quality microlots from regions like Santa Bárbara and Marcala. Today, the country is globally recognized for producing specialty Arabica coffees with consistent cupping scores and diverse flavor profiles.

Production Regions

• Santa Bárbara (Northwest): Known for high-elevation farms (1,400 to 1,800 m) producing award-winning microlots with complex, fruity profiles and vibrant acidity.
• Marcala, La Paz (Southwest): First region in Honduras to obtain a Denomination of Origin. Coffees from Marcala are often organic and Fair Trade certified with floral and citrus notes.
• Copán (Western Highlands): Traditional coffee zone bordering Guatemala. Coffees are balanced with chocolate and caramel notes; smallholders dominate the landscape.
• Ocotepeque (West): Milder climate and fertile soil produce sweet and nutty cups. The region is investing in traceability and cooperative processing.
• El Paraíso (Southeast): Lower altitudes (1,000 to 1,400 m) yield smooth coffees with moderate acidity. Strong cooperative networks support quality improvements.
• Intibucá and Lempira (Western-Central Highlands): Emerging specialty regions with high elevations and slow cherry maturation, producing clean, fruity cups.

Growing Conditions

• Altitude: Most Arabica is grown between 1,000 and 1,800 meters above sea level.
• Climate: Subtropical highland climate with average temperatures of 16 to 22°C and rainfall of 1,200 to 2,300 mm/year.
• Soils: Volcanic and loamy soils rich in nutrients and organic matter.
• Shade-Grown: Widespread agroforestry systems preserve biodiversity and improve bean quality.

Harvesting Process

• Process: Handpicking is the norm due to rugged terrain. Selective harvesting enhances bean ripeness and cup quality.
• Post-Harvest: Predominantly washed (wet) process. Depulping, fermentation, washing, and sun drying on patios or raised beds are standard practices.

Cultivation Methods

• Farming System: Around 95% of producers are smallholders with farms under 5 hectares. Cooperative and IHCAFE support is key. 
• Pests & Diseases: Coffee leaf rust (Hemileia vastatrix) is a persistent threat. Resistant varieties and improved agronomy are widely adopted.

Supply Chain

• Producers: Over 100,000 coffee-producing families spread across 15 departments.
• Processing & Storage: Beans are dried to parchment at the farm or cooperative level, then transported to dry mills for hulling and sorting.
• Export Infrastructure: Major ports include Puerto Cortés and San Lorenzo. Dry mills in San Pedro Sula and Tegucigalpa handle most export preparation.
• Traceability: Increasing use of QR codes and farm-level IDs in specialty and certified segments.

Local Logistics

• Transport: Internal movement relies on trucks and mules. Poor rural road infrastructure can hinder post-harvest logistics.
• Cooperatives: Key role in aggregation, certification, technical training, and export. (e.g. COMSA (Marcala), COCAFELOL (Ocotepeque))

Regulations and Certifications

• Regulatory Bodies: IHCAFE oversees production, quality, research, and marketing. SAG (Secretaría de Agricultura y Ganadería) supports agricultural compliance.
• Certifications: Widespread use of Organic, Fair Trade, Rainforest Alliance, UTZ, 4C, and Denomination of Origin for Marcala.

Quality Standards

• Moisture: ≤12% for export.
• Grades: Based on altitude and screen size. SHG (Strictly High Grown) and HG (High Grown) are widely used. 
• Cup Profile: Medium body, bright acidity, sweet and fruity notes; regional variance with chocolate, citrus, and floral tones.

Trade Terms

• Exports (2023): ~5.9 million 60-kg bags of green coffee exported.
• HS Code: 0901.11 (Coffee, not roasted, not decaffeinated). 
• Top Destinations: US, Germany, Belgium, Italy, South Korea, Japan.

Environmental Impact

• Agroforestry: Widespread adoption supports shade-grown systems and soil health.
• Erosion Risk: Mitigated with contour planting and vegetation cover.
• Climate Sensitivity: Vulnerable to droughts and excessive rainfall from tropical storms.
• Programs: IHCAFE supports reforestation and climate adaptation (e.g., Coffee & Climate Initiative).

Social Impact

• Employment: Over 1 million people rely on coffee for income.
• Income: Coffee is the main economic driver in many rural areas.
• Women & Youth: Growing involvement in cooperatives and entrepreneurship.
• Post-Conflict & Migration: Coffee supports rural stability and reduces out-migration in highland communities.

Uses

• Roasting: Widely used by specialty and commercial roasters globally.
• Blending: Valued for sweetness and balance; complements bolder origins. 
• Single-Origin: High-end roasters often feature Santa Bárbara and Marcala lots.