Harvest Pulse: Honduras 2025–2026

As the new coffee harvest cycle begins across Honduras, we are pleased to share an early update from the field. While still in its initial phase, the season is already showing signs of potential, especially in terms of volume and varietal development. Below is a summary of key insights provided by our team on the ground.

Early Stage, Normal Maturation

The harvest is just beginning, with progress estimated between 5 and 8 percent as of early November. Field activity is expected to continue through April 2026, with peak harvesting anticipated between December and February. Current national projections suggest a total output of 6.5 million 46kg bags, representing a modest 1 percent increase from the previous year.

Regional Timing and Maturity

So far, the ripening and picking process is progressing normally. Earlier forecasts expected an early harvest in some regions, but climatic events like cold fronts have delayed that shift. Harvesting activity is most visible in lower to mid-elevation zones (700 to 1000 masl), while higher-elevation areas (1000 to 2000 masl) are just beginning.

Leading and Emerging Varieties

Common varieties in production this season include IHCAFE 90, Lempira, Parainema, Anacafe 14, Catuai, Obata, Geisha, Bourbon, Catimor, and Marsellesa. While it is too early to determine cupping performance, Parainema and Anacafe 14 are showing strong adaptability and productivity in the field. These two are also being actively promoted by national institutions through cooperative and nursery support.

Aroma Café & Miel Coffee Warehouse

Climate Conditions and Quality Outlook

So far, weather patterns have not significantly affected cherry quality. However, potential rain during peak ripening months could introduce risks such as over-fermentation, cherry drop, or premature drying on the tree. In early low-elevation lots, reports indicate higher physical damage and lower yields, which is typical for the start of the season.

Labor Availability and Rising Costs

One of the clearest challenges is labor availability. Producers are facing shortages for both maintenance and harvesting, compounded by an estimated 30 percent increase in labor costs for 2025. This will be a key factor to monitor as the season progresses.

Post-Harvest and Quality Control Measures

To mitigate risks and protect cup quality, producers have received targeted training in best practices for cherry selection, wet milling, drying, and storage. These efforts aim to standardize processing and improve outcomes throughout the harvest window.

Aroma Café & Miel Coffee Precessing Dry Mill

Microlots and Differentiated Coffees

Some cooperatives and producers have indicated plans to offer differentiated microlots later in the season. Sample preparation and shipment will begin once these coffees become available. We will share additional information with our clients as these lots are ready.

Dry Milling and Export Planning

Dry milling services for third-party coffees have already begun. For ACM-managed lots, processing is scheduled to start in late December. More contract confirmations will help trigger additional exports and support revenue generation for the mill.

Looking Ahead

ElevaFinca and Aroma Café & Miel remain focused on supporting efficient operations, clear communication, and timely contract execution throughout the 2025–2026 season.

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