Honduras Organic

Our Honduras Organic coffee is cooperatively grown in the outlying farmlands of Las Capucas and San Pedro, south of Santa Rosa, the capital of the Copán Department and just outside of the massive 65,000 acre Celaque National Park. These Honduras Organic coffee farms range in elevation from 3,900 – 5,200 feet and utilize a mineral-rich clay to produce their arabica, which has been cultivated in this region since 1885. The lots are washed and either sun dried or mechanically dried when weather and precipitation doesn’t permit outdoor drying. In addition to being certified organic, and grown without chemicals or pesticides, this lot of Honduras Organic coffee is also Fair Trade Certified, Rainforest Alliance Certified and Smithsonian Bird Certified. Individually each of these certifications provides a very reliable standard, but together they ensure that growers and mill operators are being held to highest levels of quality and sustainability—and receiving the best possible premiums in exchange.

Much of the overall landmass of Copán is considered part of the nation’s Western Highlands and shares a border with Guatemala to the east and the departments of Lempira and Ocotepeque to the west, where their borders intersect inside of Celaque National Park. In addition to growing coffee, the Copán Department is home to a large number of tobacco plantations, whose trade has been affiliated with the city of Santa Rosa ever since Spanish colonial times.

Celaque National Park commands an incredible bounty of resources, including nine riverways, miles of pristine pine forests and the nation’s highest mountain peak, Cerro Las Minas, which stands at an impressive 9,400 feet. The Celaque rivers are the primary source of fresh water for both drinking and agricultural purposes; Las Capucas and San Pedro are just two of many townships who benefit from the Celaque waters.

Over the last decade, Honduras has quietly become the source of some of the best-produced Central American coffees, as farmers, the government and the Honduran Coffee Institute or IHCAFE have made deliberate efforts to improve quality and processing techniques. Generally speaking Honduran coffee has a softer flavor profile in relation to Guatemalans or Costa Ricans.

Cupping Notes: Medium acidity, notes of orange tangerine citrus, buttery finish.
Producer: COCAFCAL - Cooperativa Cafetalera Las Capucas
Variety: Bourbon, Caturra, Catuaí, Parainema, Lempira
Processing: Washed, Sun Dried & Mechanical
Altitude: 3,900 - 5,200 ft (1200 - 1600m)
Coffee Grading: SHG
Harvest: November – May