What's So Special About Honduran Coffee?

There are six major coffee regions in Honduras: Copán, Opalaca, Montecillos, Comayagua, El Paraíso, and Agalta. All of these regions differ in climate, elevation and growing conditions - making each coffee unique in flavor profiles.

Much of its coffee is grown in these mountainous areas, with specialty coffees produced at elevations above 3,900 feet. This is important because higher elevations generally slow down coffee cherry maturation, contributing to Honduran coffee’s distinct flavors and acidity.

Honduras is known for their coffee genetics, growing a wide range of Arabica varieties, but their Parainema variety is a standout and a must try for coffee lovers. This variety is so popular that it actually had its own category this year in Honduras’ prestigious coffee competition: Cup of Excellence.

Parainema was developed by the Honduran Coffee Institute, and is especially interesting in that it has a strong resistance to coffee leaf rust, a fungal disease that can damage coffee plants. It was developed partly to fight this coffee disease, without sacrificing a quality cup of coffee. Parainema can produce coffees with notes like: caramel, brown sugar, syrup, red fruits, black tea, floral and more. Alma offers a couple of Parainema coffees: Honey Process & Natural Process.

Of course, we can't talk about Honduran coffee without talking about the farmers and families behind it. Honduras has more than 100,000 coffee-producing families, making coffee especially important to rural communities. Because coffee is such a pivotal part of the country's economy, it provides thousands of farmers with a livelihood to support their families. And sometimes, these farms are even passed down through multiple generations. 

So, what really makes Honduran coffee special? Kind of everything. It’s the mountains, the people, the varieties, and the care that goes into every cup.