Coffee Production in Comayagua, Honduras

1. Historical Background
The Comayagua region, located in central Honduras, has long been recognized for its agricultural productivity, with coffee emerging as a primary crop in the 20th century. While not as widely known as Copán or Santa Bárbara in early specialty circles, Comayagua has quietly built a reputation for quality over the past few decades. The region’s favorable climate and volcanic soils drew early coffee cultivation, but it wasn't until the 2000s—when investments in infrastructure, processing innovation, and international market access increased—that Comayagua’s specialty potential began to receive global attention. Today, it is considered one of Honduras’ most dynamic coffee-growing zones.

2. Growth and Regional Development
Coffee farms in Comayagua are typically located between 800 and 1,500 meters above sea level, with some higher elevations reaching even closer to 1,700 meters. The region’s climate features distinct wet and dry seasons, ideal for both coffee flowering and post-harvest processing. Over the past decade, smallholder farmers and local cooperatives have steadily adopted improved agricultural practices, promoted varietal diversity, and enhanced post-harvest controls to access premium markets. Notably, Comayagua has become a favored region for honey and natural processing thanks to its drier climate and moderate humidity levels during harvest.
The presence of organizations such as IHCAFE and private exporter partnerships have helped producers improve quality, gain certifications, and access education around fermentation and processing techniques. These advancements have empowered many smallholders in Comayagua to produce microlots that perform well in competitions and cuppings, with several farms placing in the top ranks of Honduras’ Best Of and Cup of Excellence programs.

3. Present-Day Production and Export Trends
Comayagua currently contributes significantly to Honduras’ national output of approximately 6 to 7 million 60-kilogram bags per year. The region produces almost exclusively arabica coffee, with common varietals including Catuaí, Typica, Bourbon, Pacas, and more recently, Parainema and Lempira. Farms are often small and family-operated, with plots ranging from 1 to 5 hectares. Many producers deliver their cherry to centralized wet mills or process it on-farm using environmentally conscious practices like water recycling and solar drying.
Cup profiles from Comayagua often include a sweet and balanced acidity, creamy mouthfeel, and notes ranging from citrus and red fruits to caramel and chocolate, depending on processing. These attributes have made Comayagua coffees increasingly sought after by specialty roasters in the U.S., Europe, and Asia.

4. Market Dynamics and Trade Challenges
The rise of Comayagua in the specialty coffee world has been supported by greater access to direct trade relationships, improved cupping infrastructure, and targeted quality improvement programs. However, the region, like much of Honduras, faces challenges such as climate variability, aging farmer populations, and the volatility of global coffee prices. The prevalence of coffee leaf rust has pushed many producers toward rust-resistant hybrids, which sometimes require replanting and delayed returns.
Nevertheless, Honduras’ government and private actors continue to support growers with training, technical assistance, and export services. In Comayagua, cooperatives and vertically integrated exporters are helping bridge the gap between farmers and international markets, promoting traceability and transparent profit-sharing models.

5. Outlook
The outlook for Comayagua’s coffee sector is bright. Its diverse microclimates, dedicated smallholder base, and increasing focus on quality position the region well for growth in the specialty sector. As processing innovation continues and younger generations take interest in specialty production, Comayagua is poised to compete with more established regions on quality, complexity, and consistency. Continued support in climate adaptation, post-harvest infrastructure, and market development will be key to sustaining and scaling the region’s success in the years to come.