Comayagua

Comayagua

Comayagua is located at the literal and figurative heart of Honduras. It is renowned for having the highest production yield in the country and has recently emerged as a consistent powerhouse in the specialty coffee market. 

1. Geography and Terroir

The region sits in central Honduras, spanning the departments of Comayagua and Francisco Morazán. 

Altitude: Cultivation generally occurs between 1,000 and 1,500 meters, with some specialty farms reaching up to 1,700–1,900 meters.

Climate: Comayagua features a central position that provides excellent exposure to sunlight and a distinct dry season, which is ideal for precise post-harvest drying.

Soil: The region benefits from well-balanced, loamy soils with high mineralization, perfect for high-grown Arabica. 

2. Production and Scale

Comayagua is a dominant force in the Honduran coffee sector due to its high efficiency and adoption of modern practices.

Yield Leader: According to the Honduran Coffee Institute (IHCAFE), Comayagua consistently records the greatest yield per acre in the country.

Estate Influence: While smallholders are common, this region is also home to larger haciendas (plantations) that exceed 100 acres, often blending traditional farming with tourism.

Harvest Season: The main harvest runs from December to March.

2025 Market Influence: Comayagua farms frequently rank at the top of the Cup of Excellence; notably, a farm in this region produced the 2021 winning lot, which sold for a record-breaking $58.50 per pound. 

3. Varietal Profile

The region focuses on a balance of traditional quality and modern resilience.

Core Varieties: Bourbon, Typica, and Caturra remain the high-quality staples.

Regional Specifics: Pacamara has recently gained attention for its complexity in specialty competitions, alongside Pacas and Parchi.

Resistant Hybrids: To manage coffee leaf rust, varieties such as IHCAFE-90 and Lempira are widely used. 

4. Flavor and Processing

Comayagua is favored by specialty roasters for its "clean" and "bright" characteristics.

Flavor Profile:

Acidity: Notable for a high, bright, and vibrant acidity.

Sweetness: Celebrated for its deep honey and caramel sweetness.

Tasting Notes: Common profiles include sweet citrus (orange, grapefruit), tropical fruits (peach, mango), and sometimes almond or floral jasmine.

Processing:

Washed (Wet): The traditional standard, producing a clean cup with crisp citrus zest aromas.

Specialty Honey & Natural: Because Comayagua has a drier climate during harvest, it has become a leader in honey and natural processing. These methods are used to intensify the body and add syrupy, jam-like fruit notes.

Solar Drying: Many farms utilize solar dryers to ensure consistent moisture levels, further enhancing cup quality.