Origin

San Miguel de Selguapa, Comayagua

Coffee cultivation in San Miguel de Selguapa, located in the central Honduran department of Comayagua, mirrors the broader evolution of coffee production across Honduras. Although introduced in the 18th century, coffee only became a viable export crop in the late 19th and early 20th centuries. In Comayagua, farmers gradually discovered the advantages of the region’s volcanic soils, cool climate, and high altitudes—ranging from 800 to 1,700 meters—as ideal for quality Arabica production.

Initially, growth was hindered by limited infrastructure and poor transportation, but the mid-20th century saw steady expansion. The establishment of IHCAFE in the 1970s provided crucial support, including technical assistance, varietal research, and access to credit, aiding smallholders in improving yields and quality. By the early 2000s, Comayagua emerged as a dynamic coffee region, with increased investment in wet mills, drying infrastructure, and training, enabling producers to tap into the specialty coffee market.

Today, San Miguel de Selguapa hosts small, family-run farms cultivating varieties like Bourbon, Typica, Pacas, and Caturra, alongside newer hybrids such as Lempira and IHCAFE-90. These producers focus on meticulous harvesting, fermentation, and drying practices to meet specialty standards. Their coffees are increasingly recognized internationally for their fruit-driven profiles, creamy body, and balanced acidity. This transformation signifies not only a shift in the local economy but also highlights Selguapa’s contribution to Honduras’ reputation for high-quality, distinctive coffees.