Geographic Regions of Coffee in Honduras
Honduras mainly has 6 geographic regions where one of the most desired products in the world, coffee, is cultivated and produced, and in The case of Honduras is one of the most sought after internationally.
1. Copan Region
Located in the Beautiful West of Honduras, the Copan Region is situated in the Departments of Copan, Ocotopeque, Lempira, Northern Santa Barbara, and Cortes.
Coffee production is one of the most important socio-economic activities in the region, which is renowned for producing the finest coffees in the country. Copan coffees have consistently received ratings of over 95% from international judges in competitions and events such as the Cup of Excellence.
In addition to producing quality coffee, the region is immersed in Maya history. Here, you can find the Ruins of Copan, celebrated as one of the most beautiful and best-preserved ruins of the Maya Empire. Copan has always been referred to as the most artistic and well-constructed Maya city. In 1980, the Copan Ruins were declared a UNESCO World Heritage Site.
Profile of the Copan Region
Taste Profile:
Coffee with a chocolate flavor, rounded body, well-balanced, with a sustained and pleasant aftertaste.
Geographical Location:
Copan, Ocotepeque, and Santa Barbara.
Elevation (MASL):
1,000 – 1,500
Annual Precipitation (mm):
1,300 – 2,300
Temperature (°C):
12 – 22
Shade Type:
Inga, Fruit trees, Forest trees
Varieties:
Bourbon, Caturra, Catuai
Harvest Season:
November to March
2. Opalaca Region
The Opalaca Region is located in the Departments of Santa Barbara, Lempira, and Intibucá. This area preserves the largest indigenous population in Honduras, as well as their landscapes, crafts, and colorful attire.
The people of Opalaca maintain their traditions, which have been passed down from generation to generation. Among these traditions is coffee cultivation, which has remained one of their great secrets. They produce a unique, environmentally friendly coffee that can only be found in this region.
Opalaca is mostly located within the Opalaca Mountain Range, which is part of the Montaña Verde Wildlife Refuge. This region is surrounded by a variety of rivers, streams, mountains, and forests that provide the coffee farms with a perfect environment for cultivating shade-grown coffees in Honduras.
Profile of the Opalaca Region
Taste Profile:
A coffee with a fine and delicate acidity, aromatic, balanced, with flavors of tropical fruits such as grapes and blackberries, a sweet aftertaste, and a smooth body.
Geographical Location:
Santa Barbara, Intibucá, and Lempira
Elevation (MASL):
1,100 – 1,600
Annual Precipitation (mm):
1,350 – 1,900
Temperature (°C):
19 – 21
Shade Type:
Inga, Fruit trees, Forest trees
Varieties:
Bourbon, Caturra, Catuai, Typica
Harvest Season:
November to February
3. Montecillos Region
In this region, Honduras harvested one of its first high-quality coffees in the early 19th century. Celebrated worldwide as one of the best protected coffee designations in Central America, Marcala – Montecillos has gained a great demand in international markets thanks to the excellence of coffee from this region.
The finesse of the coffee produced in this region astonishes coffee enthusiasts around the world, and year after year, Marcala – Montecillos offers more coffee than any other region in the specialty coffee competitions in the country. The Montecillos region is located in the departments of La Paz, Comayagua, southern Santa Barbara, and Intibucá.
The region takes its name from the Montecillos Mountain and includes the municipality of Marcala, both famous for their landscapes and unique climate that contribute to the exceptional quality of the local coffees, making them a fine gourmet product.
Profile of the Montecillos Region
Taste Profile:
It is a coffee with fragrances of fruits and sweets, vibrant and bright acidity, with flavors of orange and peach, a harmonious aftertaste, and a velvety body.
Geographical Location:
La Paz, Comayagua, Santa Barbara, and Intibucá.
Elevation (MASL):
1,200 – 1,600
Annual Precipitation (mm):
1,300 – 2,300
Temperature (°C):
12 – 21
Shade Type:
Inga, Fruit trees, Forest trees, and Pine
Varieties:
Bourbon, Catuai, Caturra, and Pacas
Harvest Season:
December to April
4. Comayagua Region
The Comayagua Region is located in the western part of the country. It offers a landscape that includes tropical rainforests, pine forests, and cloud forests.
The region encompasses the departments of Comayagua and Francisco Morazán. The city of Comayagua is filled with history as it was the first capital of the country and features architecture dating back to colonial times. In this city, you can find the oldest clock in the Americas, and you can witness the annual phenomenon of fish rain at the beginning of the rainy season.
The Comayagua Region has fertile soil with several sloping hills. Coffee is grown under shade trees of the Inga and Musa genus. The combination of abiotic and biotic components of the region, along with best practices, produces exceptional coffee with natural and exotic citrus flavors.
Profile of the Comayagua Region
Taste Profile:
A coffee with a sweet citrus fragrance, vibrant acidity with citrus and sweet flavors, and a creamy body.
Geographical Location:
Comayagua, Francisco Morazán
Elevation (MASL):
1,100 – 1,400
Annual Precipitation (mm):
1,350 – 1,700
Temperature (°C):
14.0 – 22.0
Shade Type:
Inga, Fruit trees, Forest trees
Varieties:
Bourbon, Caturra, Typica
Harvest Season:
December to March
5. El Paraíso Region
The El Paraíso Region is primarily comprised of the El Paraíso Department and some adjacent areas of the Choluteca and Francisco Morazán departments.
This region is rich in coffee production and agricultural tradition, and it has long been celebrated as the most productive region in the country.
Notable features of the region include the Dipilto Mountain, the Yuscarán Mountain, and other areas that provide optimal conditions for the production of high-quality coffee.
Profile of the El Paraíso Region
Taste Profile:
Coffee with citrus flavors, a sweet fragrance, smooth body, exquisite acidity, and a lingering aftertaste.
Geographical Location:
El Paraíso, parts of Choluteca and Francisco Morazán
Elevation (MASL):
1,100 – 1,400
Annual Precipitation (mm):
950 – 1,950
Temperature (°C):
16.0 – 22.0
Shade Type:
Inga, Fruit trees, Forest trees
Varieties:
Catuai, Caturra
Harvest Season:
December to March
6. Agalta Region
The Agalta Region was named after the Agalta Mountain in the eastern part of the country. Agalta is one of the largest protected areas in Honduras, and ecotourism is a significant activity in the region.
Tourists are guaranteed a pleasant experience walking through the jungle, appreciating the wide diversity of wildlife, and tasting one of the smoothest and freshest coffees in the world.
Tropical Agalta is located in the departments of Yoro and Olancho. It is the region with the largest amount of forests and, as a result, provides a friendly environment for the development of a perfect ecosystem for harvesting high-quality coffee.
Profile of the Agalta Region
Taste Profile:
Coffee with diverse flavors of tropical fruits, with a fragrance of caramel and chocolate, and a sweet aftertaste. It has pronounced acidity.
Geographical Location:
Olancho, Yoro, Atlantida, and Colón
Elevation (MASL):
1,100 – 1,400
Annual Precipitation (mm):
1,350 – 1,950
Temperature (°C):
14.0 – 22.0
Shade Type:
Inga, Fruit trees, Forest trees
Varieties:
Bourbon, Caturra, Typica
Harvest Season:
December to March
Information and images taken from Coffee Regions of Honduras
