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Our Products

Our Coffee

At Sino-Honduras Coffee, our product is more than coffee — it’s the result of careful selection, hard work, and a deep love for what we do.

From green beans to roasted blends, everything we offer is grown in the highlands of Western Honduras and crafted with intention.

Strictly High Grown 

Grown between 1,500 and 2,000 meters — for better structure, sweetness, and clarity.

 

Full Traceability 

Every lot has a name, a face, and a farm behind it. 

Cupping Obsessed 

Each batch is cupped 7–8 times before it leaves our warehouse. 

What we offer to our partners

Green Coffee Beans 

For roasters who want full control over the flavor profile.

High-altitude Arabica, hand-picked and cupped multiple times before export.


Roasted Coffee Beans 

Carefully roasted to bring out natural sweetness and balance.

Available in light, medium, and dark roasts.

Ground Coffee 

Ready-to-brew and freshly ground. Perfect for home, cafés, or offices.

Custom grind sizes available. 

Personal Blends

Want something tailored? We love collaborating with roasters and brands to create exclusive blends 

Coffee Defect Grading: How We Ensure Quality

Coffee defects are natural imperfections found either in the beans (intrinsic) or in the sample (extrinsic materials). No coffee is 100% defect-free — but through proper selection and grading, we ensure a high-quality profile.

Understanding Coffee Defects

Coffee grading by defect types is a critical step in determining quality. By analyzing a 300-gram coffee sample, we identify imperfections that affect both flavor and overall value. Coffee defects are categorized as either intrinsic (issues within the bean) or extrinsic (impurities from external sources). This ensures we deliver consistent, high-quality coffee in every batch.



No coffee is 100% defect-free, but our rigorous approach helps minimize flaws and preserve cup excellence.



Primary and Secondary Defects

By separating defects into these categories, we can pinpoint areas for improvement and maintain a high standard of quality.

Primary Defects

Severe issues that significantly impact cup quality (e.g., black beans, sour beans, cherry/pod beans, sticks, stones).

Primary Defects
Nature

Black beans

intrinsic defect

Cherry/Pod beans

extrinsic defect

Sticks and Stones

extrinsic defect

Hull/Husks

extrinsic defect

Parchment beans

extrinsic defect

Black/Immature

intrinsic defect

Sour beans

intrinsic defect

Secondary Defects

Imperfections that still affect quality but are less critical (e.g., shell beans, broken beans, floater beans, insect damage).

Seconday Defects
Nature

Shell beans

intrinsic defect

Broken beans

intrinsic defect

Floater beans

intrinsic defect

Immature beans

intrinsic defect

Insect damage (borer) beans

intrinsic defect

Defect Equivalence Table

The total number of defects in a 300-gram sample helps define the final coffee grade and, ultimately, its pricing.

Our support team is available 24/7 to assist with any issues or questions you may have, ensuring that help is always within reach.

Coffee Intrinsic Defects
Foreign Matter
10 Immature Beans = 1

2 In Parchment = 1

1 Black Bean = 1

1 Large Hull/Husk = 1

2 Black-Immature Beans = 1

2 or 3 Small Hull/Husk = 1

3 Shell Beans = 1

1 stick, stone or large lumps of earth = 5

10 Insect Damage Beans = 1

1 stick, stone or regular lumps of earth = 2

2–5 Severe Insect Damage Bean (three or more holes) = 1

1 stick, stone or small dirt clumps = 1

2 Sour Beans = 1

1 Cherry/Pod Bean (dry bean) = 1

5 Floater Beans = 1

—

10 Broken, Pressed Beans and Elephantine = 1

—


Official Coffee Classification Table (Summary)
Coffee Intrinsic Defects
Foreign Matter

2

6

2/3

10

3/4

24

4/5

45

5/6

86

6/7

153

8

385

COFFEE BEANS DEFECTS

Coffee Regions of Honduras 

Honduras’ key coffee-producing regions, each known for distinctive profiles shaped by altitude, climate, and tradition. 

Map of Honduras highlighting the country’s major coffee zones recognized for high-quality specialty coffee production.