Honduras

Northwestern region producing distinctive, high-scoring coffees. Santa Barbara coffees typically feature bright acidity, vibrant tropical fruit notes, and complex sweetness. The region has produced many Cup of Excellence winners in recent years.

De La Paz is a department in southwestern Honduras whose cloud forest and pine forest ecosystems, combined with altitudes of 1,200–1,600 meters, create ideal conditions for slow cherry ripening and complex cup development. The region is home to the renowned Marcala area, which in 2005 became Central America's first coffee "designation of origin," allowing smallholder farmers to market their beans under the DO Marcala seal. Coffees from De La Paz are known for their rich, fruity, and complex flavor profiles, with primary varieties including Lempira, IHCAFE-90, Bourbon, and Caturra processed mainly via the washed method.

Mountain range in eastern Honduras with quality production. Agalta coffees typically feature clean citrus acidity, medium body, and balanced caramel sweetness. The region includes significant protected natural areas.

Central Honduran region with diverse growing conditions. Comayagua coffees often display balanced sweetness, medium acidity, and notes of chocolate and nuts with subtle fruit tones. The region connects several coffee growing areas of the country.

Western region bordering Guatemala with ancient Mayan history. Copán coffees often present balanced profiles with caramel sweetness, orange-like acidity, and chocolate notes. The region includes diverse microclimates across various elevation ranges.

Eastern region bordering Nicaragua with expanding specialty production. El Paraíso coffees often present fruity characteristics, bright acidity, and notes of chocolate and berries. The region has warm days and cool nights ideal for coffee development.

South-central mountain range with high-altitude production. Montecillos coffees typically offer elegant acidity, balanced body, and notes of citrus and caramel. The region's cool climate extends the coffee cherry development period.

Mountain range in western Honduras with high-quality coffee. Opalaca coffees typically offer bright acidity, medium body, and complex fruit and chocolate notes. The region has relatively cool temperatures for Central America.