Honduras’ coffee production currently stands at 3.83 million 60kg bags for the year to date, according to the key coffee association figure, Marcial Flores. This compares with 3.6 million bags for the 2009-10 period, and is yet to be built upon with the fruits of the imminent harvesting season.

Of its total projected yield, Honduras – South America’s second strongest producer – is expected to export up to 3.45 million bags from October 2010. This is up from the previous year’s output of between 3.14 million and 3.22 million bags of coffee.

In earlier Honduran coffee news, it was suggested that coffee cultivated in this Latin American geography has not yet gained worldwide acceptance in the same way that “100% Colombian Coffee” has. Honduran coffee is thought to have all the attributes of a quality coffee; however, so it’s only a matter of time before it earns itself the international consumer’s seal of approval.

Coffee produced in Honduras, like any other country, depends on numerous factors to determine its quality. Grown at between 4,900 and 6,400 feet, Honduras outputs a hard bean coffee, which combined with its rich volcanic soils, is ideal for producing coffee.