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Coffee Education
Discover the journey from seed to cup and elevate your coffee knowledge
The Basics
Understanding Coffee
Coffee is the seed of a cherry-like fruit that grows on trees in tropical regions around the world. The two main species are Arabica (known for its smooth, complex flavors) and Robusta (known for its strength and bitterness).
Honduras produces exclusively Arabica coffee, primarily the Caturra, Catuai, and Bourbon varieties. The country’s volcanic soil, high altitude, and tropical climate create ideal conditions for growing exceptional specialty coffee.
The Honduran Cultivation Process
From the highlands to your cup, every step matters
Planting
Coffee seeds are planted in shaded nurseries. After 3-4 months, seedlings are transplanted to the highland farms at elevations between 1,200-1,700 meters.
Growing
Coffee trees take 3-4 years to mature. In Honduras, shade-grown cultivation preserves forest ecosystems while producing sweeter, more complex beans.
Harvesting
Ripe cherries are hand-picked between November and March. Each tree is visited multiple times to ensure only the ripest cherries are selected.
Processing
Cherries undergo wet processing — washed, fermented, and sun-dried on patios. This method highlights the bright, clean flavors Honduras is known for.
Understanding Roast Levels
Each roast level brings out different characteristics
Light Roast
- Bright acidity
- Fruity & floral notes
- Tea-like body
- Highest caffeine
Medium Roast
- Balanced flavor
- Chocolate & nuts
- Smooth body
- Versatile
Dark Roast
- Bold & smoky
- Low acidity
- Full body
- Bittersweet
Pro Tips for Better Coffee
Always use freshly roasted beans
Coffee is best within 2-4 weeks of roasting. Check the roast date, not the expiration date.
Grind just before brewing
Pre-ground coffee loses flavor rapidly. Invest in a burr grinder for consistent results.
Use filtered water
Water makes up 98% of your coffee. Avoid distilled or heavily chlorinated water.
Measure your coffee
Use a kitchen scale for precision. The golden ratio is 1g of coffee per 15-17g of water.
