Less prestigious than its neighbour Guatemala, this producing country has nevertheless been developing excellent coffees for some years that are increasingly recognised. This coffee, labelled HG (High Grown), is harvested between 1,000 and 1,250 metres: these high-altitude beans ripen more slowly and are denser than beans grown at a lower altitude, but they are less acidic than beans harvested at a higher altitude.
Honduran coffees are grown mainly in the centre and south-west of the country, in the Santa Barbara region, but also in Copán, Lempira, Comayagua and El Paraíso. These are washed arabicas, shade-grown and hand-picked in 2 or 3 passes.
