Honduras is one of the central American coffee origins that we don’t see or hear about as often as its neighbours like Nicaragua or Guatemala, which is why it might surprise you to learn that Honduras is one of the ten largest coffee producing countries in the world. In 2022 Honduras was the eighth largest coffee exporter in the world by volume, and coffee was its third most exported product. This is despite the infrastructural issues and other significant obstacles (such as Hurricane Mitch, which annihilated around 70% of all Honduran agriculture in 1998) that hamstrung Honduras’ coffee industry until as late as the mid-2010s.

Much of the development of Honduras’ coffee industry has been aided by the Instituto Hondureño del Café (IHCAFE), an organisation dedicated to the development of Honduran coffee production. IHCAFE has made significant investments into relevant coffee infrastructure, like washing stations, as well as research and development geared towards improving crop quality and increasing its resistance to common conditions like leaf rust disease. IHCAFE also provides educational resources and training to Honduran coffee farmers and producers. Through the work of Honduras’ dedicated coffee producers and IHCAFE’s aid, Honduras has elevated its coffee industry to the point that high-end and specialty-grade coffee accounted for just over half of all of its exported coffee in 2022.

This particular coffee, roasted by Rosetta, comes from Finca Buena Vista, a small coffee estate found in Honduras’ south-western Intibucá department. Owned and operated by Hernán Gomez Reyes and his family, Buena Vista is part of the Intibucá Project, a collaborative effort between 60 producers in and around the community of Pozo Negro who share agrinomic knowledge and insight, and pool resources and profits to reinvest into their own coffee infrastructure. They hold regular meetings and work to support each other, improving their coffee’s quality and supporting their communities collectively. 

Honduras offers a diverse range of flavour profiles due to the distinct terroirs of its various coffee-producing regions, ranging from traditional, clean chocolate and nutty flavours to floral and fruity coffees that could understandably be confused with Ethiopian or Kenyan coffees. This particular lot has undergone a washed process, meaning that the fruit and skin of the coffee cherry was removed entirely prior to drying. Compared to heavier natural coffees, which are dried with the fruit and skin still intact, washed coffees tend to be clear and bright in the cup, with a pleasantly light body. 

Rosetta Roastery's notes

Roast style: Classic
Flavour profile: Structured & juicy, dried apricot, nectarine finish

“This lot can take a significant amount of heat well, unlocking its juicy complexity. A moderate ramp time and development phase enhances sweetness, giving us notes of brûléed sugar, while preserving the top notes of gooseberry, chamomile and red fruit. This balanced approach maintains the clarity of this microlot with a layered cup that shines in espresso-based beverages.”

“Hernán Gomez Reyes grew up farming alongside his father, later inheriting a small plot of land where he began producing coffee. Recognising Intibucá’s potential, Café Raga partnered with Hernán to refine processes at Buena Vista. His sustainable practices, including natural composting, reflect his commitment to the environment. Through the Intibucá project, Hernán's high-altitude microlots have gained international recognition, showcasing Honduras' rich coffee potential while supporting his family and community’s aspirations.”

Coffee details from Rosetta

• Altitude: 1700 masl
• Processing: Washed
• Varieties: Catuai
• Region: 2024
• Country: Honduras
• Region: Pozo Negro, Intibucá
• Farm: Finca Buena Vista
• Producers: Hernán Gomez Reyes