Variety characteristics and stories of coffee beans in Honduras how will the coffee industry in Honduras develop in the future

Honduras may be a relatively small country, but it is an important producer of specialty and general coffee. Depending on which of the six different producing areas you visit, you will find that Honduran coffee beans have different elevations and microclimates and different processing methods used.

By 2021, Honduras will become the fourth country to host the producers and Roasters Forum, which will be the largest coffee-related event in the country in the past decade.

Honduran coffee varieties

The Coffee Institute of Honduras (IHCAFE) is an organization that aims to promote the social and economic sustainable development of coffee growers by promoting local coffee production. As part of their efforts to bring Honduran specialty coffee to the world, they have divided its coffee production areas into six regions: Copan, Opalaka, Montesilos, Paraiso, Egarta and Comaguua. According to IHCAFE, here are some common varieties of coffee in Honduras:

Lempira is a hybrid between Caturra and Timor. It can produce high-yielding medium-sized beans and grow strong in warm and acidic soil. It is small, has bronze-pointed leaves and needs a lot of nutrition. It is susceptible to rust and Ojo de Gallo. Ojo de Gallo is a fungus characterized by yellow leaflet spots that cause defoliation and berry shedding.

Bourbon is an important variety that can produce beans at high altitudes and usually has a low yield in shaded growth. Although it has been replaced by other varieties (including Caturra,Catuai and Mundo Novo) in many parts of the world, it is still a specialty coffee worth investing in as long as it takes time and effort.

Catuai is a hybrid with high yield potential. Today, it accounts for nearly half of all Arabica coffee grown in Honduras. Because of its small size, more beans can be produced in smaller space. In appearance, it has green leaves and medium-sized beans, as well as red and yellow varieties. However, it is extremely vulnerable to coffee leaf rust.

Caturra, a natural variant of bourbon (Bourbon), was first discovered in Brazil a century ago. Like Catuai, this is a relatively small factory that can increase productivity. However, it is extremely vulnerable to coffee rust, which is why it is used as the parent of more tolerant varieties. This is a compact plant with green and pointed leaves, moderate bean size, high yield and good quality.

Pacas is another bourbon mutation found in El Salvador and is still produced in the country. It was first introduced to Honduras by IHCAFE in 1974. Pacas (Pacas) produces standard beans. This is a short plant with green and pointed leaves. Although it is suitable for high altitude areas, it is also suitable for low altitude areas. Its maturity and productivity are medium and need an appropriate amount of nutrition. It is also easy to produce coffee rust.

Typica is one of the oldest and most important Arabica coffee in the world, with a history dating back to the 1700s. It produces a small amount of beans and has good cup quality. This is a tall plant with bronze-pointed leaves that can produce soybeans. However, it is susceptible to major diseases and requires standard ripening time and nutrient content.

IHCAFE 90 can produce precocious and high yield. However, this requires a lot of fertilization. From the appearance, it is a short plant, with dark bronze pointed leaves on the leaves, the average size of beans. However, it leads to poor quality of cups at high altitudes and is vulnerable to coffee leaf rust and Ojo de Gallo.

Villa Sarchi is a natural mutation in bourbon, but a single gene mutation means it is smaller. It originated in Costa Rica and was introduced to Honduras by IHCAFE in 1974. Saatchi Villa (Villa Sarchi) grows strong at high altitudes and can withstand strong winds. It has green leaves and below average bean size. Like IHCAFE 90, it needs a lot of nutrition. However, it is vulnerable to coffee rust and Ojo de Gallo.

IHCAFE introduces many varieties that are currently booming in Honduras. As mentioned earlier, they introduced three varieties from neighboring countries in the 1970s: Pacas in El Salvador, Villa Sarchi in Costa Rica and Catuai in Guatemala. In addition, they created two new varieties in the 1990s: IHCAFE 90 and Lempira. New varieties have been created to balance disease resistance and coffee quality.

Bourbon and Typica are known to be relatively common varieties. Despite their excellent quality, they have low yield and are very vulnerable to coffee rust and other plant diseases. Therefore, they will need more care in the production and processing process. However, as long as attention is paid to cultivation, producers can expect the prices of these varieties to be high.

Lempira and IHCAFE 90 may be more resistant than other varieties, but they also need more nutrients, which will be an expensive investment for producers. As a result, their prices will also be relatively high-but buyers and consumers will get quality coffee.

Both Caturra and Catuai are highly sensitive to certain diseases, which means they need care and high prices for producers to survive. Pacas and Villa Sarchi offer high quality and high output, so buyers can expect a good cup appearance. However, since producers must make more efforts to take care of the crop, prices must be relatively high.

Whether you are producing, buying, selling or roasting Honduran coffee, knowing that the country offers coffee will help you make the best choice based on what you need and can provide support. It will also help you better understand the improved varieties that may be planted in the future, which can also meet your needs.

Next year's "producer and Roaster Forum" will focus on Honduran coffee. This will benefit everyone involved in the coffee supply chain, who want to know more about what Honduras must provide for the specialty coffee world.