Honduras Seleccion Colinas
About This Coffee
The Process
Nestled in the mountains of Santa Bárbara, San José de Colinas is a community where coffee farming has shaped local life for generations. The region is known for its fertile soils, high elevations, and unique microclimates that create ideal conditions for producing exceptional coffees. Families often work together throughout the coffee season, passing down farming knowledge and traditions from one generation to the next. Beyond coffee, the area is recognized for its strong sense of community, where neighbors support one another during harvests, local celebrations, and community events. This combination of rich natural resources, cultural heritage, and dedication to coffee production has helped establish San José de Colinas as one of Honduras’ most respected coffee-growing regions.
History of Coffee in Honduras
Prior to 1900, coffee was essentially a garden crop in Honduras, grown on small lots of land and traded within the country for internal consumption. Less than 10 percent of the coffee harvested was exported in 1894. By 1900, exports had more than doubled, but banana was still king. A decline in banana production over the decades coincided with a slow but steady growth in coffee production. Today, Honduras is the largest coffee producer in Central America, exporting more than 5 million bags last year, and is one of the largest exporters of specialty grade coffee.
The Process
This lot utilises a traditional washed process. Ripe cherries are selectively harvested by hand, floated to sort by density, then depulped. The pulped coffee is fermented without water for 16-18 hours to break down the remaining mucilage and then washed mechanically until completely clean.
The coffee is then dried on specialised patios and raised beds for 8-15 days, depending on the wether.
Growing Coffee in Honduras
Honduras is somewhat unique in that it experienced the most significant growth in export volume after the emergence of the specialty coffee industry, so new farmers and new mills begin with quality as their goal. Coffee is now pervasive in Honduras, grown in 210 of the 298 municipalities and throughout central and coastal highlands within six districts identified as Coffee Regions. Starting in the north and moving south, the regions are Copan, Opalaca, Montecillos, Comayagua, El Paraiso, and Agalta. More than 60 percent of Honduras coffee is grown above 12 hundred meters and as high as 16 hundred. Almost 90 percent of Honduras coffee is grown on small (less than 153 bags) and medium (between 153 and 766 bags) sized farms. Virtually all Honduras coffee (over 90 percent) is washed and sun dried. Plant varieties include Cautuai, Caturra, Bourbon, Typica, and Pacas.
- Subregion San Jose de Colinas, Santa Barbara
- Producer Type Small Holder Farmers
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety IHCAFE 90, Lempira, Parainema
- Min Growing Altitude 1200m
- Max Growing Altitude 1500m
- Screen Size 15 Up
- On Sale No
- Top Lot No
- Price Per Kg €9.25
- Status Spot
- Coffee Grade HND CA WA SHG
- CTRM Contract Number P8003218-2
- Origin Honduras
- Warehouse Vollers Hamburg