Honduras has emerged as one of the largest coffee exporters of Central American. While much of this coffee is not specialty grade, some excellent coffees coming out of Santa Barbara definitely are. Located in western Honduras northwest of Lake Yojoa, this region consistently garners top honors in Cup of Excellence competitions. These wins in turn have brought farmers an increased awareness of both cup quality and the factors that influence it.
It has been said that producing a fruity coffee in not very complicated. But producing a fruity coffee that is also clean, clear, fresh is an art. Requirements include high grown beans, yet high altitudes introduce unique challenges--sometimes it’s just not warm enough to ripen the coffee sufficiently--cherries can even freeze on the bush--and once picked, steady, reliable drying can also be elusive. Farmers in the Santa Barbara region are investing in drying systems to minimize the weather-associated risks, and their coffees delight palates around the world.