Honduras variety Ihcafe 90
Ihcafe 90 shrub full of ripe cherry, San Sebastian area

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: Guatemala, El Salvador and Nicaragua. But what is lacking is infrastructure, good coffee processing 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.

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