Importance of Crop Altitude Range for Coffee Production: Findings from Honduras

Abstract

The aim of this paper was to show the empirical relationship found between the coffee crop altitude and the attributes of the coffee. Data from Honduras were used, but findings can be extended to global coffee production. In this way, the production of speciality coffee identified locally with a good potential at final markets can be promoted. From the launch of the National Coffee Policy in Honduras, one special interest was given to improve the speciality coffee’ national production, and the Honduran Institute of Coffee (IHCAFE) turned into a key actor to assume the leadership in the execution of the policy, particularly in the local assistance and the international promotion of the coffee. From gathering a national coffee quality project, IHCAFE collected hundreds of samples out of the producing regions of the country from four consecutive annual harvest (2004-2008), the followed quality analysis found diverse profiles of flavors and aromas of the coffee, and also a relevant link between quality features and geographical, agronomic and technical determinants (flavor, aromas, altitude range, agronomic variety and producing region).