Profile: Sweet-scented coffees with citrus, caramel & chocolate notes, bold and creamy body, lingering and balanced aftertaste, with delicate acidity.
Geography & Wildlife
The Celaque Region is the most mountainous region of our country, in fact, four of the largest mountain ranges of Honduras are located here. Also, several Biological Reserves in those ranges give birth to great rivers that later irrigate fertile and productive valleys that make the whole Region a great place for agriculture.
Here also lies the highest peak in Honduras at 2,849 m.a.s.l. in the Celaque Mountain National Park, located between the departments of Copan, Ocotepeque and Lempira.
It is located in the west of Honduras, bordering Guatemala, covering the departments of Copán, Ocotepeque & Lempira with altitudes between 1,000 to 1,800 m.a.s.l.
The Celaque Region is inhabited by the indigenous Chortis and Lencas. The Chortis are direct descendants of the Mayas, who founded the city of Copán, a complex with stone temples, altars, hieroglyphs & stelae built between 400 & 800 A. D. and today it’s known as The Copán Ruins Archaeological Park, adhered to the list of UNESCO World Heritage Sites since 1980 and considered one of the most spectacular cities of the ancient Mayan Civilization.
Today, those indigenous represent 6% of our total population, and are spread throughout the country. A few of them still preserve some of their native customs, traditions and foods; most of them are corn-based dishes and beverages, such as tamales, tortillas, atoles, chicha and others. This basic grain is for them as important as it is coffee.
The cultural contribution of its ethnic groups, the rich historical colonial heritage, its many villages full of color and traditions, and the dynamism and positivity of its people, make the Celaque Region one of the richest, most productive and most varied cultures of Honduras.
SHG (Strictly High Grown) specifies that the coffee was grown at an altitude around 1500 meters and higher. Coffee grown at a higher altitude and lower temperature produce a slower maturing fruit and denser beans; which creates a more desirable specialty cup and generally ,ore expensive, than coffees grown at lower elevations; this classification is higher than HG.