The Honduras Coffee Culture:

The coffee production in Honduras played a role in the country’s history and is important for the Honduran economy. In 2011, the country became Central America’s top producer of coffee. Our Honduras coffee is organically farmed, and has notes of caramel, spice, and brown sugar. (Wikipedia (https://en.wikipedia.org/wiki/Coffee_production_in_Honduras))

Our Honduras coffee is a medium-dark bean with notes of caramel, spice, and brown sugar.

The cultivation of the coffee plant was in its infancy in the Republic of Honduras at the end of the 19th century. While there were numerous coffee plantations at the time, they were small. The soil, climate, and conditions in Honduras are the same as those of Guatemala, Nicaragua, or Costa Rica. The drawback in Honduras was lack of means of transportation and facilities for shipment to the coast. There was practically no exportation of coffee from Honduras, the product was mostly sold domestically. A new plantation of coffee would begin to produce a profit by the end of the fourth year after planting, and after the seventh year a profit of from 100 to 300 per cent on the capital invested could be expected. The production of coffee in 1894 was reckoned at 20,000 quintals, of which only 10 per cent was exported. The exportation was from the Salvadoran ports Amapala and Puerto Cortes. In 1900,Honduras exported 54,510 pesos’ worth of coffee. (Wikipedia: (https://en.wikipedia.org/wiki/Coffee_production_in_Honduras))

 Farm workers screen Honduran coffee beans to sort by size.  Coffee is an old custom in Honduras, and part of the food culture established in the coffee’s history. Here, coffee is a part of the traditional Honduran breakfast.