This Fall, Honduras puts its award-winning homestead coffee on the map, by introducing its cultural coffee route through its six top-producing coffee regions. This little Central American coffee haven has tens of thousands of small landowners growing the highest quality beans in every unique corner of the country. And, with the local government as one of its biggest supporters, a sustainable and ethical coffee community continues to cultivate.
“The variety of coffee regions within our country – from rich volcanic soils to fertile, humid grounds – provides a gateway for tourists to explore the unique corners of Hondu-ras,” said Emilio Silvestri, Director of the country’s Institute of Tourism, which designed the tour together with the Honduras Institute of Coffee. “Our recently revamped coffee route combines coffee tastings and farm tours, adventure excursions and a variety of lodging options for international visitors to enjoy a comprehensive experience that highlights a taste of Honduran culture.”
Coffee connoisseurs and potential enthusiasts from all over the world are invited to indulge on this route to taste, learn, listen and see how coffee is produced from seed to cup.
Six of the World’s Best Coffee Breaks:
Bordering Guatemala at an altitude of 3,000+ ft., Copán is notable for its diverse humidity — which contributes to its well-rounded blends of chocolate, caramel and citrus. Visitors may want to lengthen their stays here to enjoy the archaeology and architecture of the world-renowned Mayan ruins and the cobblestone streets of the region’s capital.
Situated at the same altitude as Copán, Olpaca offers a complex acidity of tropical flavors, grapes and berries, and some floral characters for a subtle sweetness. A short drive away, potential coffee aficionados can attend a choice of five distinct coffee training programs from the Institute of Coffee’s graduate school, ESCAFE.
High above sea level and along the El Salvadoran border of Southwest Honduras, is the slow-ripening and cool coffee cherry region of Montecillos. Research and development in fermenting coffee cherry sugars may unlock even more of this region’s bean potential. The smooth and velvety body of the brew may make you want to stay past coffee cherry season.
This region sits even higher and impresses the finest of tasters with its array of fruity and floral flavors. Indulge in a complex, juicy and creamy rich experience consisting of candy, peach, mango, floral, jasmine, apricot, lime, honey, black currant, orange, watermelon, guava, hibiscus, raspberry, white grape, red grape and mint. Wow.
Neighbouring Nicaragua and relatively warmer in temperature, El Paraiso offers a similar program of flavors as Comayagua but with a little champagne, white wine and green apple to boot. Take the “cupping lab” at the Institute of Coffee Research to learn how to distinguish differences among brews.
This last stop has a more tropical climate and takes visitors back to the chocolate and caramel notes of Copán. Tropical fruit flavors still live in the blends here and add to their sweet aftertaste.
This is a true coffee adventure.
Photos: @cupofexcellence @goodmanroaster_ito @mayorgaorganics @urbandcoffeehn @visithondurascoffee