Honduran Green Coffee Beans

High altitudes and volcanic, nutrient-dense soils deliver chocolate sweetness, citrus brightness and tropical notes, with clean profiles from meticulous washing stations.

Santa Bárbara (chocolate, stone fruit), Copán (cocoa, caramel), Marcala (citrus, florals) plus Ocotepeque and El Paraíso where honey and natural lots are common.

Caturra, Catuai, Pacas, Lempira, IHCAFE-90 and Parainema are widely planted, producing balanced, sweet cups at higher elevations.

Washed processing dominates for clarity; honey and natural methods add body and fruit complexity, as seen in El Matazano Honey.

Light to medium brings out cocoa and citrus for filter; for espresso, aim for medium-light to keep sweetness and structure without flattening acidity.

Both. Single-origin fans enjoy the clean sweetness; roasters often use Honduras as a chocolatey base that supports brighter components.

Yes — ask about current farm or lot availability and pre-orders. We publish lot and processing details where available.

Store in a cool, dry, dark place in an airtight container. Most greens keep peak quality for around 6–12 months.