Honduras

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It appears that coffee plants were brought to Honduras in the late 1700s-early 1800s (probably from Costa Rica)
Until recently, much of Honduras’ production was smuggled across to Guatemala to get higher coffee prices, the government has since stepped in to provide incentives for local farmers to “own” their Honduran coffee
There are around 110,000 coffee producers registered, most being small producers, employing around 8 million people during the coffee picking season
Main growing areas are Santa Barbara, Copan and La Paz
Most common varietals are Bourbon, Catuari, Caturra, Typica and Pacas
Harvest November-May
Wet processed and sun dried
Gradings based on altitude - "Central Standard", "High Grown" and "Strictly High Grown"

Cup of Excellence Programme

Honduras (by the kg)

Cocoa, toffee, spice, brown sugar. Mild citrus acidity, caramel undertones.

NZ$ 15.70 kg
Honduras Opalaca Organic (by the kg)

Lots of chocolate and red fruit notes with moderate acidity, a smooth round body and caramel sweetness.

NZ$ 13.90 kg

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Honduras