Honduras has six main coffee regions: Copán, Opalaca, Montecillos, Comayagua, El Paraíso, and Agalta, each offering distinct flavor profiles due to differences in altitude, soil, and climate.
The harvest usually lasts between November to March
Common Varietals include Bourbon, Caturra, Catuai
Common Processing Methods: Washed, Natura
Main coffee regions and their characteristics
Copán: Located in the northwest, this region shares similarities with Guatemalan growing conditions and produces sweet, aromatic coffees with chocolate, caramel, and citrus notes and a creamy body.
Montecillos: Found in the southwest, this region is home to the first Honduran Designation of Origin, "Café de Marcala".
The high-altitude, mineral-rich soil yields dense beans with sweet, citrus flavors and apple-like acidity.
Opalaca: Situated in the northwest, this region's unique landscape and climate create high-quality coffee with a distinct profile.
Comayagua: Located in the center, this region benefits from consistent growing conditions with hot days and cool nights.
Its well-balanced soil supports high-grown beans with a medium body, balanced acidity, and notes of tropical fruit. It's known for balanced, full-bodied coffees.
El Paraíso: Found in the southeast, this region is known for producing sweet, citrusy, and smooth coffees with a full body.
Agalta: Located in the east, this region's coffee offers diverse tropical fruit flavors, often with hints of caramel, chocolate, and a sweet aftertaste
No comments:
Post a Comment