Coffee was first introduced to Honduras in 1791 and it was not until 1804 that coffee began to be cultivated in small plantations in the departments of Comayagua and Olancho. It was not until 1950 that the government began to support this sector and make it a source of income for the country. In the 1970s, the IHCAFE (Honduran Coffee Institute) was created with the mission of improving infrastructure and monitoring quality. It also allowed the introduction of new varieties offering a better yield. If Honduran coffee is gaining recognition, it is because of its ideal environment: fertile soils, altitude, and pleasant microclimates.
This micro lot will surprise you with its aromas of apricot, strawberry, mango, chocolate, vanilla, and even avocado! It is a complex coffee with floral touches, a creamy body, and a soft acidity. With those sweet notes of sugar cane, this coffee will seduce you from the first sip.