Find Honduras Green Coffee Beans for sale

Honduras was slow to embrace coffee, but it’s now Central America’s largest producer. For much of the 20th century, bananas dominated the economy, but as production declined in the 1950s and 60s, coffee took its place. Backed by government support and international aid, the industry grew rapidly through the 70s and 80s, eventually surpassing bananas as the country’s top export.

Hurricane Mitch in 1998 and a global price crash the following year hit farmers hard, forcing many to abandon coffee or smuggle it into Guatemala for better prices. But investment in infrastructure, the privatisation of IHCAFE, and a renewed focus on quality turned things around.

Once known for bulk commodity coffee, Honduras is now producing some of the best lots in Central America. With six recognised coffee regions, growing recognition in the specialty market, and record-breaking Cup of Excellence results, Honduran coffee has secured its place on the global stage.

The best time to source Honduran coffee is just after the harvest, which runs from November to April. Buying early—typically between February and June—gives roasters access to the freshest lots and the widest selection of high-quality coffees.

Honduras has one of the most organised coffee sectors in Central America, with IHCAFE providing crucial support to farmers. But like any origin, successful sourcing requires research and trusted partnerships. Buyers can work with cooperatives, exporters, or direct trade models, but ensuring quality and traceability is key. Understanding freight on board (FOB) pricing, lot separation, and quality premiums can help buyers secure the best coffee at the right time

Honduran coffee is all about diversity, quality, and a fast-growing reputation in the specialty world. With six distinct coffee regions, the country produces everything from bright, citrusy lots to rich, chocolatey coffees bursting with fruit. High-altitude farms, fertile volcanic soil, and ideal microclimates set the stage for exceptional coffee, while both traditional washed and experimental processing methods add even more variety.

For years, Honduras was seen as a commodity producer, its best coffees smuggled into Guatemala for better prices. But that’s changed. Investment in infrastructure, farmer training, and quality control has transformed the country’s reputation. Today, Honduran coffee regularly scores above 90 points at the Cup of Excellence, proving it can compete with the best. With a strong focus on traceability and sustainability, it’s no longer just an origin to watch—it’s one of Central America’s most exciting coffee producers.