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Tasting Notes: 
A very nice single origin breakfast coffee - smooth and mellow; chocolaty, creamy, buttery, tropical fruit, papaya, and cantaloupe

Typical Cup Profile: Varies by region, but generally sweet and mildly acidic with a caramel finish

 Until recently, Honduras has produced mostly commodity-grade coffee with little to really distinguish it. This is due, in large part, to a lack of infrastructure to support the development of high-quality coffee growing operations. A series of major storms, floods, and other weather-related events practically devastated the Honduran coffee industry in the late 1990s and early 2000s, but a few select Honduran coffees are making their way to market. Honduran coffees are usually grown on small farms and processed by hand. Until the last few years, most of these small lots would be mixed together for sale, blotting out any distinctions among them. As more and more importers move to direct trade and farm-to-consumer models, this is likely to change, and specific regional coffees and estates will begin to establish reputations again.

Honduran coffees tend to be mild and lightly acidic with a distinct caramel finish that is most pronounced in the highest-grown coffees. The coffee-growing regions of Honduras include Santa Barbara, Copan, Ocotepeque, Lempira, La Paz and El Paraiso. As with other Caribbean countries, the harvest time runs from October through March, with the best coffees shipping in mid-to-late spring and early summer.

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