When we landed in Honduras, our group made its way to San Pedro Sula, where we settled into our accommodation and got to know the people we’d be travelling with. The group was incredibly diverse with 13 participants from eight countries, each involved in a different part of the coffee world. The amount we learned over the course of the trip easily surpassed what most of us had picked up in a decade of working in the industry.

Our first stop was Lake Yojoa, a scenic region surrounded by mountains in western Honduras. The lake is not only the country’s largest, but it’s also home to IHCAFE’s training centre. IHCAFE – the national coffee authority – coordinated a large part of our visit and ensured that Michelle Anariba was on hand should any issues arise. Their agronomy and technology team works extensively on plant research, genetic resilience and tissue culture, developing programmes that help farmers combat coffee rust, the coffee borer and other threats.

For the next several days, we travelled with our guide Arnold Paz, whose background as both a farmer and a cupper gave us genuine insight into the realities of growing and processing coffee in Honduras. As the biggest coffee exporter in Central America, Honduras produces around 5 million bags annually from approximately 120,000 farming families. Coffee supports close to a million people across the country.

Honduras is divided into six main coffee-growing regions – Copan, Montecillos, Agalta, Comayagua, El Paraiso and Opalaca. Our journey focused on the western zones, particularly the Montecillos and Copan areas. Education is seen as the key to the future of Honduran coffee. With younger generations often leaving rural life behind, training and support are essential to help new farmers thrive.

In the cupping lab, Arnold emphasised the importance of carefully drying parchment so that the bean develops optimum oil content without retaining water pockets. This was our first of many cupping sessions, each revealing different flavours and characteristics tied to the individual regions we visited.

Next, we travelled to Finca El Sauce, owned by the Madrid family in the Montecillos mountains near the Santa Barbara National Park. They cultivate Paca, Catuai and Pacamara varieties at an altitude of approximately 1570 metres.

The following day involved a long drive – almost six hours through winding mountain roads – to reach Santa Rosa de Copan. There we toured the Inaginsa dry mill, led by Walter Dunaway, who explained the mill’s moisture control systems, quality checks and overall export process. Inaginsa ships about 400 containers annually, with each container holding an average of 275 bags.

We also met Peter Rodriguez, President of the Specialty Coffee Association of Honduras. His focus on education, farmer welfare and sustainable development reinforced just how much the country is investing in improving standards and strengthening communities. Their national logo symbolises those principles across all certified coffees.

In the Copan region, Café Capucas (Cocafcal) stands out as a centre for research, community support and agricultural innovation. Guided by Omar Rodriguez, we explored various projects aimed at helping farmers diversify their income – from cultivating lemongrass to prevent soil erosion, to beekeeping with native stingless bees, to producing dried fruits for local sale. Over two days we experienced hands-on processing, from picking cherries to pulping them, while also learning about organic fertilisers, pest control and Fairtrade-supported community initiatives.

Another highlight was visiting Finca Santa Isabel, run by Raul Welchez. The farm welcomes visitors to learn about coffee cultivation and processing, and the walk from the mountaintop through forest trails offered a close look at the area’s natural biodiversity.

Back in San Pedro Sula, we visited IHCAFE’s Quality Control Centre. Every exported coffee batch leaves a sample here. Q Graders evaluate and record cupping profiles, ensuring consistent quality across the country. Orietta Pinto guided us through the facility, sharing further insight into Honduran grading standards and testing methods.

By the end of the trip, one thing was undeniable: Honduras is deeply committed to elevating its coffee. Through science, training, community support and strict quality control, the country is continually raising its standards. For our group, the conclusion was clear: Honduran coffee stands among the finest in Central America, and its dedication to progress is evident at every stage of production.

You can explore some of these exceptional origins in our range at Coffee Beans Ireland, sourced from farms and regions just like those visited on this trip.