Marcala, Honduras

Marcala, in the La Paz department of western Honduras, holds the distinction of being Central America's pioneer in protected origin labelling: 'Café Marcala' became Honduras's first Denomination of Origin, recognised in 2005. Grown by cooperative-organised smallholders between about 1,200 and 1,700 metres, often in shade and under organic certification, Marcala coffees are sweet and balanced — milk chocolate, caramel, citrus, and a gentle acidity. The region helped reposition Honduras, long the largest Central American producer by volume, as a credible specialty origin, and its rust-tolerant Lempira variety became important after the leaf-rust crisis of 2012–2013 devastated regional yields.

At a glance

• Altitude: 1200–1700 masl
• Typical varieties: Bourbon, Catuai, Caturra, Lempira
• Common processes: Washed
• Harvest: 12, 1, 2, 3

Climate

Highland tropical climate with a dry harvest season, often shade-grown.

Soil & terroir

Fertile mountain soils, frequently farmed organically.