Central America is home to some of the most astonishing coffee flavours in the world, from extreme sweetness to intense fruitiness and chocolatey abundance.

Two leading producers of coffee in Central America are Honduras and Nicaragua. Coffee from Honduras makes up approximately 5% of the world coffee market while coffee from Nicaragua makes up about 2.2% of the world coffee market.

Both of these countries offer good quality and complex flavour, which is desired by coffee lovers around the world. Keep reading to learn more about the major differences between Honduras coffee beans and Nicaragua coffee beans.

Honduras Coffee Region

Honduras is a small and gorgeous country in the centre of Central America with ideal locations for growing coffee beans. Honduras coffee production takes place in six different regions with different varieties, processes, and altitudes that all make coffee from Honduras so unique. Honduras coffee plantations fall under these six regions:

Copán, West Honduras
Opalaca
Montecillos
Comayagua, Central Honduras
El Paraiso, South Honduras
Agalta

Arabica varieties produced here include Bourbon, Caturra, Typica, Catuai, and Pacas. The most popular method for coffee production is the washed method.

Honduras coffee beans have a full body with sweet and mild tasting notes. Coffee from Honduras has balanced acidity with vanilla and hazelnut aromas and an exquisite chocolatey and nutty flavour.

The best Honduras coffee is the Strictly High Grown Grade, developing a fuller, more robust flavour profile.

Nicaragua Coffee Region

Nicaragua’s climate and geography make it an ideal location for coffee production. Most of the country’s coffee production happens in the municipalities of Jinotega, Matagalpa, and Nueva Segovia.

Many of the best coffee beans are grown between 3600 and 5250 feet above sea level. The Nicaraguan coffee industry meets the Strictly High Grown coffee standards.

Nicaraguan coffee plants produce these Arabica varieties: Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, and Catimor, leading to a higher quality bean. Processing methods include Natural or dry-processed, Wet processed (most common), and Honey processed.

Nicaragua's coffee tasting notes display a smooth body with mild sweetness along with sweet, chocolate, and citrus aromas and a floral, citrus, and chocolatey flavour.

What Region Produces Specialty Coffee?

Currently, Nicaragua produces specialties in small amounts, but that is steadily increasing. Most specialty coffee roasters carry Nicaraguan coffee because of its high quality and distinct taste. We offer our specialty coffee in Nespresso compatable pods as well.

Honduras’s specialty coffee production grows stronger every year. Honduras coffee beans have become desired worldwide for their rich flavour and sweet aromas. According to the United States Department of Agriculture, Honduras coffee exports of specialty and certified coffee now amount to 54% of the total bags sold.

Shop Honduras and Nicaragua Coffee

Di Stefano carries an exceptional three-region blend from Peru, Honduras, and Nicaragua. With complex tasting notes of sweetness and fruitiness, you can enjoy these specialty coffee beans as an espresso, a latte, or a macchiato.

Enjoy the delicious taste of a quality medium roast right in the comfort of your home. Experience some of the best coffee from Honduras and Nicaragua today!