Due to its temperate and tropical climates, Honduras produces coffees which are typically described as mild, robust, and sweet. Honduran coffee is gaining popularity due to its variety of tasting notes, which range from apricot and tropical fruit to chocolate and caramel. The coffee bean was first introduced to Honduras by Spanish traders in the latter part of the 1700s. The cultivation of coffee by small scale farmers increased in the latter half of the 1900s. Honduras six coffee regions produce highly-prized coffee which ranges in flavor from tropical fruit to chocolate.