Honduras coffee quality spans a huge range, from a lower-cost Central American blender coffee, to high-grown lots that rival good Guatemala coffees in acidity and flavor. The areas of Marcala, Copan and Santa Barbara, Ocotopeque and others can produce high quality coffees. And Honduras is one of the few countries with a capacity to grow their production, where as nations like Costa Rica and Panama are experiencing land pressure from other demands, and producing less and less coffee each harvest. Honduran coffees can range from bright, acidic flavor profiles, lightly fruited and with strong cane sugar sweetness, to more caramel-like, lower acidity coffees that are nice in espresso. Read more

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  1. At the Romero's farm near Lesquinas

    Honduras Corquín Sergio Romero

  2. Lempira variety, a cross between Timor hybrid and Caturra  developed by IHCAFE (Honduran Coffee Institute) for disease resistance

    Honduras San Sebastian Renan Perez

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