Organic Honduras Medium – SHG
Intense fragrance well balanced aroma. Notes: caramel, dark chocolate and walnut.
Region: Copán, Comayagua, Santa Bárbara, El Paraiso and Lempira.
Altitude: 1200-1700 m.
Soil type: frank-clay
Variety: Caturra, Bourbon and Typica
The Region: The Honduran territory consists mainly of mountains. It has all the geographic, climatic, geologic and cultural resources to produce great specialty coffee.
Filter, French Press, Aeropress and espresso.
Filter and French Press: 60 gr. per liter water.
Aeropress: 14 gr. per 180 gr. water.
Espresso: 9 gr. single shot/18-19 gr. double shot
ZoZozial Coffee is a Danish family owned company based on the Island where the famous author Hans Christian Andersen was borne.
All our coffees are specialty Coffee Grade one, hand- and batch-roasted carefully in a drum roaster to ensure the optimum flavors and aromas are captured for a perfect taste and consistent quality.
All ZoZozial coffees are either organic, Fairtrade, UTZ or Rainforest Alliance certified from farmers all over the world and we know the exact origin of each coffee – to ensure sustainability, the environment, fair payment and Fair conditions. By sourcing only quality organically certified coffees you can be sure that the coffee farmers are protected from harmful pesticides.
Honduras is the largest coffee exporter in Central America – the third in Latin America and the sixth largest exporter worldwide. Over the last few years, coffee has become one of Honduras’ most prized exports. Each of the country’s six coffee producing regions Copán, Montecillos, Agalta, Opalaca, Comayagua and El Paraiso adds a nuanced flavor, making Honduran coffee some of the best coffee in the world.
Copán: Also famous for its Mayan ruins. Located near the Guatemalan border in altitudes of 1000-1500 m. Copán produces a full, robust chocolate flavor, a very balanced and pleasant coffee.
Montecillos: Situated on the southern tip of the Honduras/Salvadoran border. Altitude is 1200-1600 m. and it is the highest coffee producing region in Honduras. The farmers in Montecillos produces coffee with sweet fruity flavors of orange and peach, strong acidity and a velvet body.
Agalta: Located in land in a tropical climate and protected forest with altitudes of 1100-1400 m. The coffee from this region has a diverse collection og tropical fruit flavors and scents of caramel and chocolate.
Opalaca: The Opalaca region runs to the east of Copán, with a slightly higher altitude reaching 1100-1600 m. This region’s coffee tends to have slightly acidic taste, strong aroma and delicate flavors of tropical fruits like grapes and berries.
Comayagua: In western central of the country is dense with tropical rainforest. You can expect flavors like sweet citrus, a low level of acidity and a creamy body.
El Paraiso: one of the oldest and largest growing regions near the border of Nicaragua. It is also the lowest coffee producing regions, reaching only 1100-1400 m. of altitudes. This region taste profile reflects citric flavors with a sweet scent, a soft body and acidity.
The climate in Honduras is well suited to growing great coffee, the weather poses can be a challenge. The high rainfall often makes it difficult to dry the beans after processing and some producers use a combination of sun drying and mechanical drying.
To classify the coffee, Honduras use a similar system to El Salvador and Guatemala, describing and categorizing the coffee by the altitude at which they were grown. Described as Strictly High Grown (SHG) or High Grown (HG). While there is some correlation between altitude and quality