Honduras Coffee
| Roast Level | Medium-Dark |
| Flavor Notes | Stone Fruit · Caramel · Floral Finish |
| Aroma & Taste | Bold & Roasted |
| Brew Methods | French Press |
| Roasted | To order · Temecula, CA |
| Cups per 12oz | ~17–24 cups |
For the person who wants their single origin sweet, nutty, and reliably excellent. This is the cup for anyone who wants a well-rounded coffee that punches above its weight — approachable enough for every morning, interesting enough to actually look forward to. | |
| Region | Marcala / Copán, Honduras |
| Altitude | 1,200–1,800 MASL |
| Variety | Bourbon, Caturra, Catuaí, Lempira |
| Process | Fully Washed |
| Fermentation Type | Traditional wet fermentation |
| Fermentation Time | 18–36 hours |
| Drying Method | Sun-dried on raised beds |
| Drying Time | 10–14 days |
| Moisture Content | 10.5%–11.5% |
| Water Activity | 0.55–0.60 aw |
| Screen / Grade | Screen 15+ / SHG (Strictly High Grown) |
| Harvest Period | November – March |
| Roast Date | Roasted to order — same day as shipment |
| Rest Time | 3–5 days |
We built this for the ones who pay attention. Honduras has transformed itself into one of Central America's premier specialty coffee origins — and this cup is the proof. Grown in the western and central highlands at elevations between 1,200 and 1,800 meters, fully washed, and roasted medium-dark to develop its natural complexity. Roasted fresh in Temecula, California — in most cases the same day it ships. Stone fruit brightness. Caramel sweetness. A subtle floral finish that lingers. The origin that surprises people — and then becomes their everyday cup.
Why We Carry This
Honduras only began exporting specialty-grade coffee in earnest in the 2000s, but it has risen quickly. Today it is one of the top coffee-producing countries in the world by volume, and its best lots compete with the finest from Colombia and Guatemala. The key has been investment in wet-processing infrastructure and farmer education — which shows directly in the cup. Our Honduras comes from the highlands of Copán, Marcala, Montecillos, or Comayagua — regions defined by rich volcanic soil, consistent rainfall, and cool temperatures that build natural sweetness and complexity in every bean. Fully washed for clarity and clean acidity. Medium-dark roasted to develop the caramel and stone fruit character that defines it. This is not commodity coffee. It's a cup that earns its place in any serious lineup.
Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.
Flavor Profile
- Stone Fruit — bright and natural, the defining character of the highland origin
- Caramel — warm sweetness developed by the medium-dark roast
- Floral Finish — subtle and lingering, a signature of well-processed Honduran Arabica
- Medium-Full Body — substantial and satisfying without being heavy
- Clean Acidity — bright but gentle, the result of the fully washed process
The Process
- Origin: Honduras — highlands of Copán, Marcala, Montecillos, or Comayagua
- Elevation: 1,200–1,800 meters — slow cherry development builds natural sweetness and complexity
- Process: Fully washed — fruit removed before drying, producing a clean, clear cup
- Roast Level: Medium-Dark — develops caramel and stone fruit character while preserving origin clarity
How to Brew
French Press (Recommended) — Medium-full body comes through beautifully without a paper filter. Coarse grind, 1:15 ratio, steep 4 minutes. Rich and immersive.
Drip — Consistent and reliable. Stone fruit and caramel notes come through clearly. 1:15 ratio, medium grind.
Pour Over — Highlights the floral finish and clean acidity with precision. 1:15 ratio, water at 200°F, medium-fine grind. Bloom 45 seconds. Total brew time 3–3.5 minutes.
Cold Brew — Clean acidity and stone fruit character make it excellent cold-brewed. Smooth and naturally sweet over ice. 1:8 ratio, steep 18–24 hours.
Best For
- Everyday single origin drinkers — approachable, consistent, and genuinely excellent
- Pour over and French press rituals — the floral finish rewards a slow, intentional brew
- Single origin explorers — familiar enough to be comfortable, interesting enough to be worth it
- Cold brew — clean process and stone fruit notes make it exceptional over ice
Frequently Asked Questions
Is Honduras really a specialty coffee origin?
Absolutely — and one of the most underrated. Honduras is now the largest coffee producer in Central America, and its specialty sector has grown dramatically over the past decade. This is not commodity coffee. It's a cup that earns its place in any serious lineup.
How does it compare to other Central American origins?
Honduran specialty coffee shares the clean, washed character of Guatemala and Costa Rica, but tends toward brighter stone fruit notes and a more delicate floral finish. It's a distinct origin worth exploring on its own terms.
What roast level is this?
Medium-dark. Develops the caramel sweetness and stone fruit character while preserving the natural clarity of the fully washed process.
Is it good for cold brew?
Yes — the clean acidity and stone fruit notes make it excellent cold-brewed. Smooth and naturally sweet over ice without any added sugar.
Explore our full single origin lineup — or browse all coffees.
Our coffee comes from our roasting partner, Temecula Coffee Roasters, in Temecula, CA. They source 100% Arabica specialty-grade beans, roast each batch fresh to order, and handle packaging, labeling, and shipping — often the same day it's roasted.
Yes — save 15% on your first order and 5% on every recurring order. Pause, skip, or cancel anytime.