HONDURAS - HIGH GROWN - CAFE GRAIN

The best coffees, including High Grown, are grown at very high altitudes: between 1,500 and 2,000 meters.

High Grown coffee is well balanced in the cup. An intense, rich aroma, with a long finish and satisfying body.

Our opinion: a coffee worthy of Palomar from Peru. Very aromatic with real depth!

• Coffee intensity Balanced
• Coffee bitterness 2/5
• Coffee acidity 3/5
• Coffee body 4/5
• Coffee aroma 5/5
• Coffee origin South America
• Coffee species Arabica
• Roasting country France
• Organic farming 100% organic
• Form Whole bean

What makes High Grown Honduras coffee special:

This Arabica coffee, called High Grown from Honduras, grows at an altitude of over 1,500 m in Central America. There are two types of Arabica grown in this country, and this organic coffee is one of them. In the cup, it is rich and powerful yet well balanced. It has satisfying body and a lovely long finish, with a slight touch of acidity to round out the tasting. 

Bordered by the Atlantic and Pacific oceans, this country occupies a unique position on the continent. Many of its neighbors, with the same climate favorable to coffee growing, are its direct competitors, such as El Salvador, Nicaragua, and Guatemala. All these countries, including Honduras, have a tropical climate with heavy rains depending on the season. These countries also face major hurricanes throughout the year, which can damage coffee fields.

Organic coffee in Honduras originally came from neighboring El Salvador. After that, they had to seek it from larger coffee producers. Namely Brazil and Ethiopia, the birthplace of coffee.

Types of coffee in Honduras

In Honduras, we can find two types of coffee: High Grown (the one we offer) and Strictly High Grown. The latter grows at a higher altitude than the former. The flowering period for these organic coffees runs from March to April. The harvest begins in early October and can last until March.

Preparing High Grown Honduras coffee

This coffee is processed using the wet method, and the beans are dried in the sun. The organic coffee is then sorted by machine according to size and weight. Local workers then lend their expertise to sort these green beans one last time. Most of them are then exported by boat.

After passing through the famous port of Le Havre, it is time for their artisanal roasting. This is a slow roast, with precise roasting times and temperatures to best bring out the aromas of this Honduran lot: French know-how that turns the coffee beans brown, or even a little lighter.

Unlike Italians, who use a much darker roast, this approach produces a very different result in the cup, with a much stronger, more bitter taste. Our approach, by contrast, yields a more aromatic and less aggressive result.

L’Originel’s roasting method

Another roasting method that differs from French or other artisanal roasting is Flash roasting. An industrial method that involves burning coffee beans in a few seconds at several thousand degrees. It is indeed a more economical method, but it does not bring out a coffee’s characteristics as well as possible.

Once roasted and brought to our premises, this organic whole bean coffee is packaged in eco-friendly packaging with 70 g of organic paper. We offer it in whole-bean bags of 250 g or 1 kg.