Honduras has quietly become one of Central America's biggest coffee producers — and the higher it's grown, the brighter and more interesting it gets.
Where it's grown
Altitude is the story here. Honduran coffee grown at higher elevations develops a livelier, more citrus-forward character, because cooler temperatures slow the cherry's development and build acidity and complexity.
What it tastes like
At altitude, Honduran coffee shows a citrus-like acidity — notes of orange, lemon, and grapefruit — over a smooth, balanced body. Bright but not aggressive.
At a glance
- Origin: Honduras (high-altitude)
- Roast options: Medium & Dark
- Tasting notes: orange, lemon, grapefruit
- Acidity: bright, balanced
- Best brewed: pour-over & drip
How to brew it
To show off the citrus, brew the medium roast as a pour-over with a medium-fine grind and a slow, steady pour. The dark roast tones the brightness down into a rounder, sweeter cup.
Frequently asked questions
Is Sally Sue's Honduran Coffee organic and fair trade? Yes — it's certified organic and fair trade, sourced from growers committed to sustainable farming.
Should I buy whole bean or ground? Either. Whole bean keeps freshness longest; choose ground if you'd rather skip the grinder. We grind to order.
How fresh is it? Every bag is small-batch roasted to order and shipped fresh — never sitting on a shelf.
Shop Sally Sue's Honduran Coffee → Organic, fair-trade, and small-batch roasted to order in whole bean or ground.