Montecillos Monde West right Coffee from six major coffee producing areas in Honduras has a special flavor.

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According to IHCAFE data, Honduran coffee can be divided into six major producing areas, mainly located in western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso. The average height of high-quality products is more than 1100 meters above sea level. 69% of the coffee grown in these areas is HG, and 12% is SHG,19% and CS. The main varieties are Typica, Bourbon, Caturra, Villa Sarchi and Lempira. At present, the main classification is still by altitude, and the relationship between Honduran coffee grade and height is as follows:

The following three levels and the specified altitude are--

Standard grade, planting height is 610-915m.

High Grown grade, planting height is 915-1220 (m)

Strictily High Grown grade, planting height is more than 1221 meters

Located between the La Paz, Comayagua, Santa B á rbara and Intibuca regions, Montecillos in Monde West right is full of fruity and sweet aromas with lemon and floral flavors. Lemon and fruit aromas are important features, especially peaches and oranges 1200-1600

There are three main producing areas in Honduras, which produce more than half of the country's total coffee.

Montesius (Montecillos): Hongguo's highest altitude producing area, coffee taste bright, rich layers, with citrus aroma.

Copan province (Copan): Copan beans all chocolate flavor, mellow taste, and high sweetness.

Agalta: coffee beans in this area have tropical fruit aromas, sweet taste, balanced acidity and chocolate flavors.

Generally speaking, Honduran coffee is gorgeous, fruity and tastes like fruit juice, sometimes with nutty and taffy flavors.

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