Coffee Immersion & Cupping Experience

Trip Highlights

A deep 7-day immersion into Honduran coffee culture, designed for coffee enthusiasts, professionals, and curious travelers.
Hands-on sensory training and cupping sessions using industry standards, including the Specialty Coffee Association (SCA) protocol.
Field experiences in the renowned coffee region of Santa Bárbara, visiting farms, observing production systems, and connecting directly with producers.
Exploration of coffee varieties, processing methods, and regional profiles unique to Honduras.
Complementary experiences including cultural encounters, local gastronomy, chocolate tasting, Lake Yojoa, and nature exploration.

Isis Castro

Expert Advisor

Bachelor's degree in Tourism and Master's degree in Digital Marketing. Trip Leader. Sustainable Tourism and Birdwatching Consultant. She has been involved in tourism destination planning and rural development processes for over 20 years, for national NGOs, trade associations, and international aid organizations.

Trip Itinerary

Arrive at San Pedro Sula International Airport (SAP) and transfer to the coffee-rich region of Santa Bárbara. Upon arrival, settle in and enjoy a warm welcome dinner at Finca Las Pinequitas. The evening features a traditional cultural experience with live marimba music and local beverages, offering an authentic introduction to Honduran heritage and hospitality. Lodging: Santa Bárbara.

This day provides a comprehensive introduction to the world of coffee, covering global coffee systems, history, producing regions, and the role of Honduras in the international market. Participants will also explore economic, social, and environmental aspects of coffee production. In the afternoon, the focus shifts to sensory development through guided exercises, including water testing, flavor recognition, and the use of the SCA flavor wheel. Formal cupping sessions begin, learning to evaluate coffee by type and region while identifying both desirable and defective attributes. Lodging: Santa Bárbara.

Travel to El Aguacatal for a hands-on exploration of rural production systems. Visits include a traditional sugarcane mill and a local junco hat workshop, providing insight into complementary livelihoods and local culture. At Finca Las Pinequitas, participants will engage directly with coffee production practices, including soil analysis, fertilization, pest management, and wet processing. This day connects theory with real-world agricultural systems. Lodging: Santa Bárbara.

This intensive training day focuses on refining cupping skills and deepening technical knowledge. Participants will conduct multiple cupping sessions, analyzing coffee by type, processing method (washed, honey, natural), and preparation techniques. Additional sessions include green coffee physical analysis and evaluation using CVA formats (descriptive, affective, extrinsic, and physical). By the end of the day, participants will have a structured understanding of how to assess coffee quality professionally. Lodging: Santa Bárbara.

Visit IHCAFE (Honduran Coffee Institute) for an inside look at national coffee research, innovation, and quality control systems. The visit includes guided tours and cupping sessions led by experts. Later, travel to Lake Yojoa for a relaxing afternoon with optional boat or kayak activities. The day concludes with a social evening featuring Honduran cigars, rum, and chocolate—highlighting the country’s rich artisanal traditions. Lodging: Lake Yojoa.

Explore Cerro Azul Meámbar National Park through a guided hike, experiencing Honduras’ biodiversity and understanding the environmental context of coffee landscapes. In the afternoon, participate in a chocolate tour to learn about cacao production and processing, creating a broader perspective on agroforestry systems and flavor development in tropical crops. Lodging: Lake Yojoa.

After breakfast, transfer to the airport for your return flight, concluding a transformative journey into the world of Honduran coffee.

Budget between