Honduran Coffee, introduced by Manor Santa Mata, Honduras.

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Honduras has always been among the top few in the boutique coffee market, but Honduras has the advantages of natural environment, such as excellent soil quality, altitude and climatic conditions. Nearby Guatemala, El Salvador and Nicaragua also have advanced coffee production. What Honduras lacks is infrastructure and its reputation in the consumer market is not good enough. Hongguo is better known for commercial beans than boutique beans, and no matter how good the quality is, there is no way to sell them at a good price. Many beans from Koban and Santa Barbara are mixed with fish eyes as Guatemala beans, and they are sold at the price of Guatemalan beans, and they have not been aware of their own potential for the cultivation of high-quality coffee beans for a long time. The main problem is that coffee cherries are only slightly processed. It is sold to the processing plant when it is still wet, which often causes coffee cherries to become moldy and damaged before they are officially dried until the moisture content is only 12%. Such cherries become defective beans after drying. Since there is no relative price feedback for good quality, coffee farmers, processors, and exporters have no incentive or incentive to increase costs to develop the potential for coffee growth. as a result, the end of coffee beans in Honduras has become recognized as a mild mixed bean. rather than beans from a single origin or unique farm, this is a vicious circle.

But it is different now, with the help of USAID and Fintrac and several cooperatives like La Central, they try their best to promote and educate Hongguo soybean farmers to produce good coffee, and then properly handle it to maximize the flavor of the final coffee. In addition, the Fair Trade Association (Fair Trade) funded the construction of processing equipment and increased the expertise of coffee farmers to gradually bring Honduran coffee out of the trough. It has become a burgeoning Central American coffee in the past year or two.

Honduras, like other producing countries, is very diverse, with the largest producing area Santa Barbara Santa Barbara, as well as other producing areas such as Copan Koban, Ocotepeque Ocotepec, Lempira Lompilla, La Paz Baz, and El Paraiso Periso in the south, growing between 1500 and 2000 meters above sea level, mainly extremely high-altitude beans (SHG).

Since winning the first place in the coffee competition in 2006, Manor Finca Santa Marta in Honduras has been working with foreign coffee buyers to maintain the excellent quality of coffee beans, like the lively aroma of peanuts and nuts after grinding, and the tea feel of jasmine tea after cold coffee, mild, crisp and delicious is a good estate with few shortcomings in Honduras.