Very balanced Honduras San Juan Hito Fine coffee cultivation Location Climate Elevation

The coffee beans of Honduras are large in shape, uniform in size, uniform in color and shiny. To facilitate harvesting, farmers prune coffee trees to no more than 150 centimeters, which requires ladders to be erected because it is too tall, which not only takes time, but may damage the tree by bending the branches. Because each fruit of coffee beans has a different maturity period, to maintain the good quality of coffee beans, it is necessary to pick them manually and then select the ripe fruits. The coffee fruit of the same branch often takes several weeks to harvest.

Honduras 'high-quality coffee uses water washing to treat coffee beans, usually after soaking, in the soaking time, defective fruit will surface, can be discarded first. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun-dried, so it always has a light fruity taste

Honduras is no less geographically endowed than neighbouring coffee-producing countries such as Guatemala and Nicaragua for coffee production. There are 280,000 hectares of coffee plantations in Honduras, mainly small coffee plantations, most of which are less than 3.5 hectares. These coffee plantations account for 60 per cent of Honduras 'coffee production.

In coffee plantations, because they are grown in mountainous areas, coffee beans are picked by hand and carefully processed to produce better coffee beans. Honduras harvests 3 million bags of coffee every year, providing a variety of coffee quality to everyone, and is now one of the top ten coffee exporters in the world.

Honduras has six major coffee producing regions, including Santa Barbara, Copan, Ocotepeque, Lempira, La Paz, and El Paraiso in the southeast. Honduran coffee tastes less acidic and caramel tastes sweeter.

Coffee from these five different regions also tastes slightly different, some slightly sour, some have a unique aroma. The quality is not bad at the moment, but coffee prices in the country are actually quite competitive at the moment because it is still developing its popularity.

Honduran coffee beans are larger in shape, uniform in size, uniform in color and shiny. To facilitate harvesting, farmers prune coffee trees to no more than 150 centimeters, which requires ladders to be erected because it is too tall, which not only takes time, but may damage the tree by bending the branches. Because each fruit of coffee beans has a different maturity period, to maintain the good quality of coffee beans, it is necessary to use artificial methods to pick and then select mature fruits. The same branch of coffee fruit, picking time often takes several weeks to harvest all

Honduran coffee may seem foreign to many coffee drinkers.

Honduras is no less geographically well-placed to produce coffee than its coffee-producing neighbours, such as Guatemala and Nicaragua.

Honduras, however, had a low profile in the consumer market because it did not have strong support for 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 made Hondura coffee slowly open up internationally.

Honduras 'high-quality coffee uses water washing to treat coffee beans, usually after soaking, in the soaking time, defective fruit will surface, can be discarded first. The good fruit is then placed in a fruit peeler and peeled off by the rotating force of the machine. The peeled fruits are screened by machines to select excellent quality fruits. Usually larger fruits represent better maturity. Honduran coffee is sun-dried, so it always has a light fruity taste

The term boutique coffee was first coined by Ms. Knudsen in Coffee and Tea magazine in the United States, when Ms. Knudsen served as B.C. Ireland's coffee buyer in San Francisco, she is very dissatisfied with the industry's neglect of green coffee bean quality, and even some large roasters mix a large number of robersta beans into the mixed beans, so she proposed the concept of fine coffee to advocate the industry to improve quality. The term is used to describe coffee beans that have distinctive flavor characteristics and are grown in special environments. Its use at international coffee conferences spread quickly.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but then as coffee demand continued to grow, new coffee varieties were discovered and used, and the quality of coffee declined. Later, people gradually abandoned this bad and bad coffee and began to switch to other drinks. In this context, Ms Knudsen's re-awakening to the value of fine coffee has led to a fine coffee craze. In the United States, Starbucks has emerged as a representative of the pursuit of boutique coffee enterprises and stores. The market for specialty coffee also continued to grow, becoming one of the fastest-growing markets in the foodservice industry in the 1990s with the proliferation of specialty coffee retailers and cafes, reaching $12.5 billion in the United States alone in 2007. Fine coffee has become the fastest-growing coffee market. Coffee producing and importing countries around the world are aware of the huge potential of the specialty coffee market and continue to make efforts in specialty coffee production and preparation.