RESOLVE

This region is located closest to the center of the country. It is the most prolific region for coffee, producing and selling more coffee than any other region in the country. Guama Danta is surrounded by hills and pine forests, high in the mountains with red, clay soil. This region has the highest productivity of all 15 coffee producing departments of Honduras. It is a longtime farming community, with farms in almost every possible micro climate, making for nuanced, complex cups. 

The Mayans reached modern-day Honduras around 500 A.D., and dominated the region for the next 300 years, after which several different local ethnic groups took their place. Today, Honduras has several distinct ethnic groups of which 90% are mestizo (mixed Amerindian and European), 7% Amerindian, 2% black, and 1% white. There are strong Spanish influences, but the majority of the population is mestizo, mainly leading an agricultural way of life with a low standard of living. Conservative casual wear is widely acceptable with dress tending to be less conservative in coastal areas. There is a strong sense of community, and religious and local festivites hold great importance in Honduran life with traditional music, costume and customs. The official language is Spanish, yet basic levels of English is widely taught in schools and spoken as a way to facilitate international trade and tourism.

Honduras is a small Central American country with its share of problems. The World Bank estimates that in rural areas 20% of Hondurans earn less than $1.90 per day. Country-wide, roads are sub-optimal; many coffee farms in Honduras are accessible only via dirt roads that snake up along mountainsides. Despite these factors, entrepreneurial producers are working toward higher quality, experimenting with new processing techniques and growing high-profile varietals. The objective: kick down the door of the specialty coffee market, build a reputation as a specialty coffee origin and earn the money that comes with it. Learn more in the Honduras Green Coffee Origin Report.