Honduras

Honduras has quietly become Central America's largest coffee producer, overtaking its more famous neighbours during the 2010s on the back of expanding smallholder plantings and a strengthening cooperative movement. Coffee is grown almost entirely by small family farms rather than large estates, a structure that has shaped how the industry organises itself around cooperatives and producer associations for milling, marketing and export.

Key growing regions include Copán and Santa Bárbara in the west, Comayagua in the centre, and Marcala in the department of La Paz, an area recognised for its high altitude and granted its own protected denomination of origin. Arabica dominates, with Catuai, Bourbon, Typica and the rust-resistant Lempira and Ihcafe 90 varieties widely planted.

The classic Honduran cup is balanced and sweet, medium-bodied, with notes of caramel, stone fruit and milk chocolate. Washed processing remains most common, though honey and natural process lots have grown in popularity as farmers chase the premiums of the specialty market.