Coffee is about altitude – but it’s also about attitude, and at long last Honduras’ coffee farmers rightly have a bit of a swagger about them. Their deliciously fruity crop – think melon, apple, cherry, orange and peach – is finally making people sit up and take notice.
Not that Honduras is new to coffee – but the vast majority of its specialty varietals used to stay in the country, where a rudimentary infrastructure and exposure to natural disasters meant that export was long a pipe dream. It used to be difficult to buy Honduran coffee beans at all.
But things are finally looking up. And up and up, actually – some of Honduras’ beans grow at a mighty 1600 metres above sea level. At this lofty height, there’s a good chance we Northamptonshire lowlanders would be pulling for breath. On the plus side, it means the coffee cherries ripen super slowly, condensing and intensifying their sheer fruitiness into a coffee with a flavour profile of gentle acidity and sweetness.
Our jute single-origin Honduran coffee – 100% arabica – also throws in some caramel and cocoa with its cherry notes. Try jute Honduran coffee beans, then, for the best of both worlds. It’s great as a long black or with milk (and makes a guest appearance in our jute blend for its caramel smoothness).
Our Honduran coffee is produced by the Cooperativa Cafetalera Capucas Limitada (Cocafcal). Also known as Capucas, the cooperative works on the slopes of Honduras' highest mountain – the Pico de Celaque. ‘Celaque’ translates as ‘box of water’ in the indigenous Lenca language and the region’s well-watered land helps the beans grow so wonderfully well. Cocafcal are part of the push to show the coffee world what Honduras can do and we’re glad to be working with a producer that does things the right way.