Honduran Green Coffee
About Honduran Coffee
Honduras has become one of Central America's leading coffee exporters over the past two decades, with production concentrated in several highland regions that offer the altitude and climate conditions required for quality Arabica cultivation.
Andisi sources Honduran green coffee beans from highland growing regions, making them available to importers, roasters, distributors and other commercial buyers internationally. Honduran green coffee is available in both standard commercial grades and specialty grades.
Contact Andisi to request specifications, green coffee samples and current availability. Cupping reports and detailed origin information are available for specialty-grade lots.
Quick Facts
- Altitude
1,000–1,600 m above sea level
- Varieties
Catuai, Caturra, Bourbon, Typica, IHCAFE 90
- Key Regions
Copán, Marcala, Santa Bárbara, Montecillos
- Processing
Washed; natural available
Coffee-Growing Regions
Honduras has six officially designated coffee-growing regions: Copán, Montecillos, Opalaca, Comayagua, El Paraíso and Agalta. Each region has distinct altitude, soil and microclimate characteristics that influence the cup profile of the coffee produced there.
Copán, in the western highlands bordering Guatemala, and Marcala in the Montecillos region are among the most recognised for specialty-grade production. Santa Bárbara is another key region associated with high-altitude lots.
The main harvest season in Honduras runs from November through March, with peak harvest activity in December and January depending on altitude and region.
Andisi sources from producers and cooperatives in Honduran growing regions. Specific origin details are available on request depending on current crop availability.
Varieties, Processing & Cup Profile
Arabica Varieties
Common varieties include Catuai, Caturra, Bourbon, Typica and IHCAFE 90 (a locally developed variety). These varieties are well-adapted to Honduran growing conditions and produce beans suited to both commercial and specialty applications.
Processing Methods
Washed processing is the most common method in Honduras, producing clean, well-structured cups. Natural-processed lots are available from some producers and offer a different flavour profile for specialty buyers.
Cup Characteristics
Honduran Arabica typically shows medium to bright acidity, medium body and a clean, sweet profile. Notes of caramel, stone fruit and mild citrus are common in well-processed lots. High-altitude specialty lots can achieve cupping scores above 84.
Available Grades & Specifications
Standard Commercial Grade
Commercial-grade Honduran green coffee, washed process. Suitable for blending and commercial roasting. Full green coffee analysis and physical sample available on request.
Specialty Grade (80+ Score)
Specialty-grade lots with cupping scores of 80 and above. Origin-traceable, with cupping reports and detailed producer information available for qualifying buyers.
For current availability, pricing and full technical specifications, contact Andisi directly.
Sourcing & Export
Andisi sources Honduran green coffee and coordinates its supply to international buyers including importers, roasters and distributors in Asia, Europe and other markets. We manage the commercial and logistical coordination between origin and destination.
Buyers interested in Honduran green coffee can contact Andisi to discuss specifications, request samples and obtain current availability and pricing. Export documentation and green coffee analysis are available as part of the sourcing process.
Explore Other Origins
Request Honduran Green Coffee Samples
Contact Andisi to discuss specifications, request green coffee samples, or enquire about current availability and pricing.