Introduction to Coffee Bean producing areas-- characteristics of Honduran Coffee from Honduras in South America

Well-known representative coffee: Honduras

Honduran coffee seems strange to many coffee drinkers.

When it comes to coffee production, the geographical conditions of Honduras are no less than those of neighboring coffee-producing countries such as Guatemala and Nicaragua.

However, in the past, Honduras was less well-known in the consumer market because it did not have strong support in the handling and transportation of raw beans. However, in recent years, the country has begun to change dramatically, and the emphasis on the coffee industry has slowly opened up the international popularity of coffee from Honduras.

There are six main coffee producing areas in Honduras, including Santa Barbara, Copan, Ocotepeque,Lempira, La Paz and El Paraiso in the south-east. Honduran coffee tastes less acidic, while caramel is more sweet.

The taste of coffee from these five different producing areas is also slightly different, some slightly sour, some have a unique flavor. Its quality is not bad at present, but because it is still promoting its popularity, the price of coffee in the country is actually quite competitive.

Because of its flavor characteristics, it is a good choice to make a single product or add comprehensive coffee, or even one of the beans with Espresso ingredients.