Honduran coffee beans, introduced by the processing plant in Saint Vincent, Honduras.

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Coffee began to be grown in Honduras in 1804, and now there are 280000 hectares of coffee plantations, mainly small coffee farmers, who account for 60% of Hongguo's coffee production. Honduras overtook Guatemala in coffee production in 2011 and became the second largest exporter of washed Arabica beans in the world in 2012, after Brazil. It now ranks seventh in global production. Coffee cultivation is not owned by two American consortia and oligarchs like banana plantations. 92% of Honduran coffee farmers are small individuals, and coffee-related workers account for 12.5% of the total population of 8 million, so coffee is a very important crop in Honduras. In the coffee garden, coffee farmers harvest red fruits, wash and ferment them and grade them according to the needs of the market to meet the different tastes of consumers. Honduras collects 3 million bags of coffee every year, supplies good quality coffee and unique coffee flavor, and has become the largest producer in Central America and the top ten coffee exporters in the world. The coffee industry in Honduras, which involves the livelihood of hundreds of thousands of families and provides 1 million jobs, is an important economic agriculture in Honduras.

There are six large coffee producing areas in Honduras, such as Copan, Opalaca, Montecillos, Comayagua, Agalta and El Paraico, all over the west and south, with an average planting height of 1100 to 1700 meters above sea level. Coffee varieties are 100 per cent Arabica, 69 per cent are HG and 12 per cent are SHG,19% and CS. The main varieties of coffee are Typica, Bourbon, Caturra, Villa Sarchi and Lempira. Honduran coffee has always been of high quality, and its price is the most competitive in Central American countries. Small, round, slightly bluish-green coffee, mild sour, full and slightly sweet

Suitable for mixed coffee or individual coffee, suitable for medium to deep roasting, mainly exported to the United States, Germany and Japan. Honduras is already the largest coffee producer in Central America, and its production has been increasing in recent years. In 2012, due to high international coffee prices, coffee production exceeded 5 million bags in 2010, resulting in a significant increase in production, quality and continuous improvement.

Located in the small town of Pena Blanca in the northern Santa Barbara district (Santa Barbara) of Lake Yojoa in western Honduras, the St. Vincent plant buys coffee cherries produced by small coffee farmers in the surrounding towns of El Cielito, Las Flores and El Cedral, each with at least 35 families and one school. Although it is often difficult to separate these small farmers' production batches because of their small quantities, the coffee produced in these regions has always been amazing with high sweetness and fruity.

Most of the local coffee farmers have worked with family members on coffee production since they were young, passing on coffee planting skills from generation to generation. Local resources are poor, and residents work hard all day just to make life better; over the past five years, coffee batches produced in this area have often been the winners of COE competitions in Honduras, giving producers in the area a considerable opportunity to further gain access to resources to improve their quality of life through high-quality coffee production.

St. Vincent is a family-run processing plant founded by Fidel Paz Sabillon more than 20 years ago and involved in coffee export only in 2002. At the same time, as an agronomist, exporter and indicator cup tester, Angel Arturo Paz helps farmers upgrade their planting technology and improve production equipment through projects, devotes themselves to close ties with producers, and strictly checks every batch of products with coffee cups.