Honduras

Honduras has a long cacao history, with cultivation tied to the Maya in the country's west and a colonial-era role as one of Central America's leading cacao exporters. After a long decline the sector has been rebuilt over recent decades through farmer cooperatives, government programmes and international partnerships, and Honduras is recognised by the ICCO as a partial fine-flavour cacao origin.

Production is concentrated in several departments. Atlántida, on the Caribbean coast near Pico Bonito National Park, is a principal zone of shaded agroforestry farms. Copán, in the west near the ancient Maya site, carries the deepest cultural heritage and mixes smallholder and cooperative production. The most remote origin is Wampusirpi, deep in the Mosquitia rainforest of Gracias a Dios department, reached largely by the Patuca River, where Miskitu and Tawahka communities grow cacao within a forest agroforestry landscape.

Cultivated stock across Honduras is predominantly admixed, classed traditionally as Trinitario, with the historic Maya regions retaining some Criollo-influenced material. The country is a modest producer by volume, but its mix of organic, agroforestry and Indigenous-grown cacao, much of it traceable, has given several Honduran origins recognition among craft and fine-chocolate makers.