Introduction of climate-graded taste producing areas of Manor Coffee in Honduras

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Honduras is now the largest coffee producer in Central America, but little is known about how coffee got here. The quality of coffee in this area was first discussed in the literature in 1804, because coffee trees have to grow for several years to produce fruit, so it can be concluded that coffee arrived in Honduras no later than 1799.

Coffee production in Honduras did not grow significantly until 2001. Although the coffee industry was of great help to the development and infrastructure construction of most Central American countries in the 19th century, the coffee industry in Honduras developed very late and lagged behind other countries as a whole. This poses a challenge to improving the quality of coffee, and it also indicates that the coffee produced by the recent industrial expansion has directly entered the commercial coffee market, and it is not until recently that excellent coffee from Honduras began to appear on the market.

The Honduran Coffee Association (IHCAFE) is the official coffee organization established by the government in the 1970s to improve the quality of coffee. Each of the six producing areas defined by the agency has a coffee tasting laboratory to assist local producers.

Honduras produced nearly 6 million bags of coffee in 2011, more than the combined annual coffee production of Costa Rica and Guatemala. About 110000 households in the country are engaged in coffee production. The presence of coffee leaf rust has raised concerns about the future of the industry; harvests in 2012 and 2013 were severely reduced by leaf rust and a national state of emergency was declared. The effects of leaf rust usually last for several years.

Problems caused by climate

Although the land in the country is ideal for growing coffee, extremely high rainfall makes it difficult to dry coffee. As a result, some producers use both solarization and mechanical drying. As a result, Honduras is thought to be able to produce excellent coffee, but quickly loses its flavor. Nowadays, the industry has made great efforts to improve this issue. Many coffees are stored near Puerto Cortez for a while before they are exported. The local climate is extremely hot, which further reduces the quality of coffee. Of course, there are many exceptions. Most of the best quality coffee in Honduras can stand the test of time.

Coffee grading

The grading system used in Honduras is similar to that in El Salvador and Guatemala, where coffee is described and classified by altitude. More than 1200 meters are Strictly HighGrown (SHG) and over 1000 meters are HighGrown (HG). Although there is a relationship between altitude and quality, coffee so marked is usually less traceable. On the other hand, coffee with production and marketing experience is often marked in this way.

Coffee taste

Honduran coffee has a wide variety of flavors, the best of which bring complex fruit aromas and vibrant, juicy acidity.

Production and marketing resume

For the most part, Honduran coffee has a considerable degree of production and marketing experience and may come from manors, clear common cooperatives and producer groups.

Producing area

Population: 8250000

2013 production (60 kg / bag): 4200000 bags

Although the province of Santa Barbara in Honduras is not a coffee-producing area defined by IHCAFE, many roasters mark the name on the package. Many producing areas span the province of Santa Barbara, so some people think that this area should have an independent regional name. However, it is recommended that it is best to use the following official definition of producing areas to mark coffee. There are some excellent Pacas varieties in Santa Barbara province, the best of which will have a distinct and rich fruit aroma, which is definitely worth looking for.