About Coffee:

Honduras has emerged as one of Central America’s most important coffee-producing countries, known for its rich soils, high altitudes, and dedication to quality. One standout among its regions is the Monte Cristo estate, located in the mountains of western Honduras, often within or near the departments of Copán or Santa Bárbara—areas famous for their specialty coffees.

The Monte Cristo name typically refers to a family-owned estate or cooperative that has been cultivating coffee for generations. Coffee in this region is grown at elevations ranging from 1,200 to 1,600 meters above sea level, where the cool mountain climate and fertile volcanic soils provide the perfect environment for growing Arabica varieties like Catuai, Bourbon, and Typica.

Honduran coffee production, once challenged by poor infrastructure and limited global recognition, has dramatically improved over the past two decades. Investments in processing facilities, education, and sustainability have allowed farms like Monte Cristo to produce high-quality, traceable, and environmentally responsible coffees.

Monte Cristo coffees are typically washed (wet-processed) and dried in the sun, resulting in a clean, vibrant cup. These coffees are known for their medium to full body, bright acidity, and flavor notes of tropical fruit, honey, caramel, and cocoa. Their well-balanced profile makes them popular in both single-origin offerings and premium espresso blends.

Many Monte Cristo farms also prioritize sustainable and ethical farming practices, including shade-grown cultivation, water conservation, and community development, ensuring a positive impact on both the environment and local livelihoods.

Today, Honduras Monte Cristo coffee represents the country’s transformation into a global specialty coffee leader, offering a flavorful and authentic reflection of Honduras’s diverse landscapes and coffee-growing heritage.

Origin: Hacienda Montecristo, in the Western Honduras region, located in the Copán region of the Mayan Mountains.

Altitude: The coffee is grown at an altitude of 1670 meters above sea level, contributing to its distinctive flavor.

Processing: It's processed through a yellow honey method and sun-dried on raised beds.

Flavour profile: Tasting notes often include milk chocolate, nuts, and tropical fruit. Some descriptions also mention hints of caramel, vanilla, and hazelnut.

Body: Balanced body, deep flavor, rich aroma, and medium acidity.

Acidity: Well-balanced acidity.

Roast: Usually light roast.