Honduras only made its mark on the coffee market some 20-25 years ago, and it did so positively, swiftly becoming one of the main coffee exporters in Central America.

The coffee history in Honduras began in 1975 when a sudden freeze in Brazil wiped out the entire coffee crop. The shift in dynamics placed Honduran Arabica as the second-largest global coffee exporter.

Honduran Arabica boasts rich flavors and aromas. Coffee trees grow at elevations of 1000-2000 m, in the shade of mountains and orange trees. This extended ripening period imparts maturity and a distinctive flavor to the beans.

The country primarily exports washed Arabica. Unfortunately, Honduras' natural conditions do not allow for the dry processing method.

General characteristics of Honduran Arabica:

• Moderate acidity and bitterness that complement the main flavor
• Fruity undertones
• Notes of citrus, nuts, and chocolate

Honduran Arabica is an exceptionally intriguing option, and we highly recommend giving it a try