In the southwest corner of Honduras, hard on the borders of Guatemala and El Salvador, we find the Ocotepeque region. Here mountains are cloud-shrouded, volcanic soils lend their coffee-friendly nutrients, and microclimate coax the best out of the beans.
Specialty grade coffee in Honduras has traveled a long and difficult road. In 1998, just as a small number of coffee farmers and exporters were finding their way into the American specialty coffee market, Honduras was devastated first by hurricane Mitch, and then by the storms and floods of 1999.
In addition, most of the country’s coffee is produced by smallholders. Lack of infrastructure means many process and dry their coffee themselves and mix these small lots together to sell to exporters. It sounds neighborly, but the results can be disappointing. However, this scenario is changing, bringing an explosion of quality coffees from Honduras to coffee lovers worldwide.