Copán, in western Honduras beside the Guatemalan border, is one of the country’s six recognised coffee regions.
The profile
Chocolate and citrus with a medium body and moderate acidity. Balanced and approachable, sharing much with neighbouring Guatemalan regions.
Honduras’s rise
Honduras is now Central America’s largest coffee producer, and its reputation has lagged its volume for decades — much of the crop sold as anonymous blending coffee.
That has changed. IHCAFE, the national institute, has invested heavily in quality infrastructure and variety development, and traceable Honduran lots are among the best value in the region.
The varieties
Bourbon and Catuai traditionally, with the rust-resistant Lempira and Parainema now widespread after the epidemic.
The six regions
Copán, Opalaca, Montecillos, Comayagua, Agalta and El Paraíso, each formally defined with its own profile.
Brewing it
Filter or espresso at medium roast.