Honduras Espresso:
Flavor Profile & Dial-In Guide
Honduras has emerged as one of Central America's most consistent quality producers. Honduran coffees have an approachable, crowd-pleasing profile — caramel sweetness, mild apple acidity, and a round, chocolatey finish. Excellent value and very versatile as espresso.
Flavor profile
Washed process
Natural process
Dial-in tips for Honduras espresso
Very approachable to dial in. Standard 1:2, 92°C is a good starting point.
Copán and Montecillos varieties often have a pleasant apple acidity — extended ratio (1:2.2) highlights it.
Good all-purpose espresso origin — works in milk drinks and black equally well.
Suggested starting recipe
Starting parameters for Honduras
Dose
18g
Yield
36g
Ratio
1:2
Time
25–30s
These are starting points — adjust based on your specific lot, roast level, and machine.
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Try Grindset free🇭🇳 Honduras at a glance
Altitude
1,000–1,700m
Regions
Copán, Montecillos, Comayagua, El Paraíso
Process
Washed, Honey, Natural
Varietals
Catuaí, Caturra, Bourbon, IHCAFE 90, Lempira