Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it’s neighbors have sophisticated coffee production: Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions More, El Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture is the first to suffer in revolution, More and Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown More. But what is lacking is infrastructure, good coffee The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More and transporting, capital and a distinct “name” in the consumer market. This means that even a good quality Honduran does not fetch a good price (and in fact many from Copan and Santa Barbara districts are smuggled into Guatemala and sold as such). Without a premium price for quality, the incentive for the farmer, the mill and the exporter have no incentive to incur the added expense that would realize the coffee’s potential. So Honduran coffee ends up as a good mild blender, and not as a single-origin or farm-specific coffee.