Cacao has been cultivated in Honduras for thousands of years, making it one of the most historically rich cacao origins in the world.
Long before European contact, indigenous civilisations such as the Maya civilisation and the Lenca people recognised cacao as far more than food.
Cacao in Honduras was sacred. It was consumed in ceremonial drinks, used in rituals, valued for its medicinal qualities, and even traded as a form of currency. From the very beginning, cacao was deeply woven into cultural, spiritual, and social life.
Colonial Expansion & Global Demand
When the Spanish arrived in Honduras in the 16th century, they encountered thriving cacao cultivation and quickly recognised its economic potential. Under colonial rule, cacao plantations started popping up everywhere: particularly along the northern Atlantic coast and in the fertile valleys of Copán and Olancho.
Cacao production during this period relied heavily on indigenous labour and enslaved Africans, driven by Europe’s growing appetite for chocolate. By the height of the colonial era, Honduras had become one of Central America’s leading cacao exporters, supplying beans primarily to Spain. Honduran cacao was prized for its rich flavour and quality, playing a significant role in the colonial economy.
Decline After Independence
Following independence, Honduras’ cacao sector entered a long period of decline. Political instability, economic shifts, and changing agricultural priorities led farmers to focus on other crops. Once-central cacao-growing regions faded into relative obscurity, and cacao lost its status as a cornerstone of the country’s agricultural identity.
But, thankfully, the story didn’t end there.
A Cacao Renaissance in Honduras
Today, Honduras is experiencing a what we like to call a cocoa revival. Driven by local farmers, cooperatives, government support, and international partnerships, the country is rebuilding its reputation as a fine-flavour cacao origin.
The focus has shifted to:
Quality over volume
Sustainable and regenerative farming
Fermentation and post-harvest excellence
Direct trade and better farmer incomes
This renaissance Honduras with the growing global demand for traceable, ethically produced fine chocolate.
Cacao Cultivation on Honduras’ Atlantic Coast
The Atlantic (Caribbean) coast offers ideal conditions for cacao cultivation: warm temperatures, high humidity, and fertile soils. This region is now the heart of Honduran cacao production.
Key realities of cacao farming here:
Around 80% of cacao producers farm less than one hectare
Only 10% of cacao is classified as high quality
Farmers historically receive as little as 5% of total supply-chain income
These disparities have sparked industry-wide efforts to improve equity. Direct trade relationships and farmer-focused programs now aim to ensure living incomes, improved quality, and long-term sustainability.
At a regional level, Honduras ranks second in Central America for cacao production.
Farmers, Cooperatives & Local Impact
One standout example is ASOPROPIB (Asociación de Productores de Pico Bonito), a cooperative of 216 farmers, including 75 women, based in the Atlántida region.
They focus on training programs, improved fermentation and drying centres, and quality-focused post-harvest practices.
Through their efforts. farmers have been able to secure significantly higher prices for their cacao, with farm-gate prices reaching around $3.70/kg. Many are also planting new cacao trees as part of agroforestry systems that protect biodiversity and soil health (we love to see it!).
Sustainability & Agroforestry
Sustainability is central to Honduras’ cacao future. Honduras is supported by a growing focus on agroforestry and environmentally friendly farming practices, with initiatives aimed at preserving biodiversity, improving farmer incomes, and strengthening post-harvest quality.
The Honduran government has also recognised cacao’s value, introducing initiatives like the Bono Tecnológico Productivo, which provides cacao seedlings to farmers to strengthen production and rural livelihoods.
In 2020, Honduras exported approximately 1,700 tonnes of cacao, generating around $6.1 million USD. Clearly, cacao has a growing economic importance.
Challenges — and Opportunity
Despite this progress, challenges remain:
Limited access to finance
Climate change pressures
Infrastructure and logistics gaps
Yet these same challenges present opportunities — for innovation, ethical investment, and deeper collaboration between farmers, makers, and chocolate brands worldwide.
The Future of Cacao in Honduras
From ancient ceremonial use to modern fine-flavour production, the cacao’s story in Honduras is one of challenge and renewal. Its diverse genetics, smallholder-led systems, and commitment to sustainability position Honduras as a promising origin for the future of chocolate.
As global demand for meaningful, responsibly sourced cacao grows, Honduras is steadily reclaiming its place as a producer and (more importantly) a guardian of cacao heritage.
Cacao here is not just a crop. It’s history, livelihood, and identity are still unfolding.
