Origin: Honduras
Farm/Region: Montecillos
Tasting Notes: Gala apple, yellow papaya, and praline.
Producer: Ernelio Ortiz
Varietal: Catuai & IHCAFE 90
Processing: Natural
Altitude: 1750 MASL
Montecillos: Known for its dramatic altitude changes and stunning landscapes, Montecillos is ideal for coffee growing due to its steep elevations and cool evenings. Montecillos is located in the southwestern corner of Honduras, right near the border of El Salvador.
Honduras may not have the same reputation as other Central American coffee-growing countries like Costa Rica, El Salvador, or Guatemala, but it has quietly become the largest producer in the region. It ranks seventh in the world for coffee exports. The Central Bank of Honduras reported that coffee was the country’s top agricultural export, with around 6.1 million bags produced during an average yearly harvest.
The hunt for quality: Despite the high production volume, it can be challenging to find truly exceptional coffees from Honduras. This is predominantly due to limited supporting infrastructure at the specialty market grade. Difficulties in achieving that support have historically been due to low prices and a reputation for lower-quality “blenders”. This has made it difficult for farmers to invest in better practices, varietals, processing, and marketing. Drying coffee is another particularly challenging step due to the humid climate, with many producers resorting to mechanical drying, which can affect the quality over time.
The rise of quality: The rise of quality competitions and auctions, such as the Cup of Excellence, has inspired larger producers to plant new varieties and experiment with processing techniques. Increased research and professional development services from IHCAFE, are raising awareness of the specialty market, with a bright future ahead for Honduran producers willing to commit to quality.
Ernelio Ortiz--Coffee and Avo: Ernelio Ortiz is the proud owner and manager of Finca El Pedrero, a 12-hectare farm located in the Montecillos region of Honduras. Besides a small section home to some cheeky Avocado trees, his entire farm is dedicated to coffee, with around 56,000 trees in total. Ernelio has a simplistic and holistic view of coffee. He cultivates with the belief that if his farm is healthy it does well, and if his farm does well he and his family do well. His view of his coffee farm is that it is something not to be exploited, but rather, something to nurture and support. His dedication and prioritisation of environmental care have lifted not only the health of his land, but also the quality of his coffee, which in turn has enhanced his family's quality of life, reputation, and the price of his coffee.
Funky ferments in Honduras: While natural and anaerobic fermentation specialty coffees are relatively new in Honduras, they’re gaining traction. Quality-focused producers like Ernilo are experimenting with new processing methods, to meet the rising market demand. This coffee was processed using anaerobic fermentation, which involves placing selectively picked freshly harvested cherries inside a sealed container or bag for a period of time. This method can significantly impact the flavour, intensifying fruitiness, acidity, and syrupy body in the cup.