The history of coffee in Honduras dates back to the 18th century when coffee was introduced to the country by Spanish settlers who established coffee plantations in the fertile regions of Comayagua and Copán. The favorable climate, rich volcanic soils, and high altitudes of Honduras provided suitable conditions for coffee cultivation.
The production of coffee in Honduras expanded throughout the 19th century. Small coffee farms emerged, and coffee became one of the country's major agricultural exports. The central regions of Comayagua, Santa Bárbara, Copán, and Ocotepeque became renowned coffee-growing areas.
Honduras primarily cultivates Arabica coffee, known for its high quality and desirable flavor profiles. Arabica coffee plants thrived in the country's diverse microclimates, ranging from cool highlands to warmer valleys.
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