Copan: Copan is definitely the most well-known of Honduras' coffee-growing regions - named for the Mayan ruins of Copan near the western boarder. This region includes the Santa Barbara department - known for chocolatey, balanced brews.
Montecillos: Another producer of specialty coffee, the Montecillos region includes the department of Intibuca just east of Copan. This region is known in Honduras for producing the most fruit-forward and acidic profiles coming out of the country.
Coffee is a major export in Honduras, one of the top agricultural products alongside bananas. There are more than 100,000 families involved in coffee growing in Honduras, most of which operate on small plots of land a few hectares or less.
Honduras' coffee harvesting season generally runs from December to March, so Honduran coffees can reach the states anytime from May/June through the end of summer.
The majority of Honduran coffee is processed as washed coffee. This is the traditional method of production where the fruit and mucilage of the coffee cherry are washed away from the bean before it's dried. Many producers use eco-pulpers for this task to conserve and recycle water.
The details of processing differ origin to origin, and in Honduras a "washed" coffee sometimes still has some mucilage left on the bean after processing - which would be called a "white honey" in other places. Raised beds - either covered or open air - are the most common way to dry specialty beans in Honduras, and many towns and producers have their own drying set-ups for their lots.