Honduras

The quiet giant of Central American specialty coffee.

At the cup

• Cupping notes: Brown sugar, dried fruit, milk chocolate, warming finish
• Body: Full
• Acidity: Low-medium, smooth
• Roast level: Medium-dark

At the farm

• Region: Marcala, Copán, Santa Bárbara, Ocotepeque (western Honduras)
• Altitude: 1,200–1,700 MASL
• Harvest: November–April
• Soil: Volcanic, mineral-rich
• Process: Fully washed
• Varietals: Catuaí, Pacas, Bourbon, Lempira, Parainema

The story

Honduras has spent the last two decades quietly climbing the ranks of specialty coffee. Now the largest producer in Central America, it's one of the best-value origins for serious quality — especially in the western highland regions where altitude, soil, and a long tradition of smallholder farming converge. Marcala holds the country's first protected designation of origin.

Our medium-dark roast brings out the bold, sweet character of this underrated bean — rich body, notes of brown sugar and dried fruit, a long warming finish. It sits perfectly between the brightness of a medium roast and the depth of a dark.

This is a coffee that punches above its reputation. The people who know, know.

Path to the Sea

Honduras has both a long Caribbean coast and a small Pacific outlet via the Gulf of Fonseca, and its coffee regions are split between the two watersheds. Copán and Ocotepeque drain south to the Gulf of Fonseca via the Río Lempa system — Pacific basin. Santa Bárbara and parts of Marcala flow north via the Río Uluá to the Caribbean.

So Honduran coffee feeds both oceans, depending on which side of the watershed it grew on. The same coffee, two paths home.

Shop the coffee

→ Golden Depth · Honduras (medium-dark roast, Fairtrade-eligible)