HONDURANCOFFEE

REGIONS

Social

Economy

Association

Environmental

IMPORTANCE OF HONDURAN COFFEE

Origin Diferentiation Estrategy

• More than 4,000 samples cupped to define profiles per origin.–What is our potencial in terms of quality–Where are these coffees located–What are their profiles

SAMPLE DISTRIBUTION MAP

BETWEEN 2004 - 2009

REGION RELATIVE TO MOUNTAIN RANGES

Honduras Coffee Regions

LOCATIONIt is located in Copan, Ocotepeque

and Lempira departaments.

ALTITUDE

1000 – 1500 masl

ANUAL RAINFALL

1300 – 2300 mm

TEMPERATURE

12 - 22 ˚ C

HARVEST SEASON

November to March

VARIETIES

Caturra, Bourbon, catui

Cup Caracteristics: A coffee with a chocolate flavour, rounded balanced body, and an enjoyable and sustained aftertaste.

Fragance 7.221

Body 7.204

Acidity 7.402Flavor 7.414

Aftertaste 7.339

5

7

9

Copán RegionStandard

COPÁN

Cup Caracteristics:A coffee with a fine anda delicate acidity, pleasantly aromatic, well balanced flavors of tropical fruits such grapes and blacberiies sweet aftertaste ande smooth body.

Aroma 7.221

Cuerpo 7.204

Acidez 7.402Sabor 7.414

Postgusto 7.339

5

7

9

Región OpalacaEstandar

OPALACA

LOCATIONIt is located in Santa Bárbara,

Intibucaá and Lempira departaments.

1100 – 1400 masl

ANUAL RAINFALL

1350 – 1950 mm

TEMPERATURE

14 - 21 ˚ C

HARVEST SEASON

November to February

VARIETIES

Caturra, catui y Typica

UBICACIÓNSe encuentra entre los departamentos de La Paz, Comayagua, Santa Bárbara e Intibuca

ALTITUD

1200 – 1600 msnm

PRECIPITACION PLUVIAL1300 – 2300 mm/año

TEMPERATURA18– 21 ˚ C

COSECHADiciembre a abril

VARIEDADESCatuai ,Bourbon, Caturra,,pacas

Perfil de Taza:Es un café uniforme, con una fragancia a fruta y dulce; su acidez es viva y brillante, con un sabor a naranja y melocotón creando una bebida vibrante; con un post gusto entonante. Y cuerpo aterciopelado.

Aroma 7.266

Cuerpo 7.173

Acidez 7.406Sabor 7.441

Postgusto 7.351

5

7

9

Región MontecillosEstandar

MONTECILLOS

Cup Caracteristics:

A coffee with a sweet and citrus fragance, it´s acidity is vibrant citrus, sweet and chocolate flavors , creamy body.

Fragance 7.073

Body 7.046

Acidity 7.311Flavor 7.255

Aftertaste 7.175

5

7

9

Comayagua Region Standard

COMAYAGUA

LOCATIONIt is located in Comayagua and

Francisco Morazan departaments.

ALTITUDE

1100 – 1400 masl

ANUAL RAINFALL

1350 – 1700 mm

TEMPERATURE

14 - 22 ˚ C

HARVEST SEASON

December to March

VARIETIES

Caturra, Bourbon y Typica

Cup Caracteristics:Coffee with various tropical fruit flavors, with caramel and chocolate fragances and sweet aftertaste, its acidity is pronounced.

Fragance 7.234

Body 7.223

Acidity 7.471Flavor 7.444

Aftertaste 7.354

5

7

9

Agalta Region Standard

AGALTA

LOCATIONIt is located in Atlatida, Colon Francisco Morazan, Yoro and

Olancho departaments.

ALTITUDE

1100 – 1400 masl

ANUAL RAINFALL

1350 – 1950 mm

TEMPERATURE

14 - 22 ˚ C

HARVEST SEASON

December to March

VARIETIES

Caturra, Bourbon y Typica

Fragance 7.120

Body 7.092

Acidity 7.299Flavor 7.300

Aftertaste 7.265

5.000

7.000

9.000

El Paraíso Region Standard

EL PARAÍSO

Cup Caracteristics:A coffee with citrus flavors, with a sweet fragance, body soft and fine acidity with a very sustained aftertaste.

LOCATIONIt is located in El Paraiso, Francisco Morazan y Choluteca departaments.

ALTITUDE

1000 – 1400 masl

ANUAL RAINFALL

950 – 1950 mm

TEMPERATURE

16 - 22 ˚ C

HARVEST SEASON

December to March

VARIETIES

Caturra, Catuai

Efforts to Improve Honduran Coffee Quality Institutional program the las 10 years to improve quality of our

coffee:

Human Resources

Cupping School / University Technical Degreee

COE Competitions

Q Grader Program

Laboratories

Coffee Quality

Soil Analysis

National Tecnical Standards:

Multi task team working since 2007.

In 2011 , our National Standard Organism published 20 Technical Standards

for Coffee

In 2015 First National Quality Forum was held in Corquin Copan.

TECHNICAL STANDARD OF COFFEE IN HONDURAS

NATIONAL SYSTEM OF COFFEE QUALITY

LABORATORY OF COFFEE QUALITY

CONTROLACCREDITED ISO 17025

PROCESS VERIFICATION UNITY ISO 17020

COFFEE CERTIFICATION ORGANISM

GUIDE 65

TECHNICAL STANDARD OF COFFEE IN HONDURAS

Consisting of a compendium of 20 standards. Includes the main ISO Standards concerning coffee.

Published since January, 2012. Includes requiriments for the international

market.

NATIONAL SYSTEM OF COFFEE QUALITY

Developed a national technical standard requirements for coffee export

Guarantee coffees of export quality.Establish a traceability system to define the

critical control points to ensure the quality of coffee.

Having qualified staff to control the quality of coffee.

THANK YOU