Camapara mountain coffee

Produced in the Honduran municipalities of La Campa and Corquín, Camapara mountain coffee has a strong aroma of peach and amaretto, with hints of chocolate and fruit. The 1,900-meter-high Camapara mountain is covered in forests of tall trees such as pines and holm oaks, but it is also a home for various fruit plants and medicinal herbs.

The first inhabitants of this mountain were groups of Lenca workers who arrived from the countryside, only to establish isolated communities on these gentle slopes. Nowadays, they produce coffee, vegetables, and small livestock. Around 500 coffee growers traditionally grow Arabica plants of the Caturra, Burbón, and Typica varieties.

Interestingly, a bird that lives in this national park, called chequeque, eats the pulp of coffee berries, then scatters the seeds all over the ground, thus helping the growers to spread the traditional varieties.