Jamastran Valley

Full and unmistakably Honduran: bitter cocoa, saddle leather, roasted coffee and a sour-tangy note that Honduran smokers call twang and that other palates read as a slightly metallic edge. Under it sits real sweetness that emerges with age. Honduran Corojo wrapper from here is thick, oily and dark, and it burns hot if a blender leans on it, so it is usually tempered with lighter Talanga or Dominican leaf.

Upper primings are genuinely heavy and take extended fermentation to shed their ammonia. The middle leaf is the most versatile and is where most of the region's wrapper and binder come from.

Deep, dark alluvial loam with a volcanic component, notably fertile and moisture-holding. It grows a thick, heavy, high-nicotine leaf comparable in weight to Esteli's.

A hot, sheltered valley in El Paraiso near the Nicaraguan border, with high humidity and warm nights. The lack of a strong diurnal swing pushes the plant to build sugar and strength quickly.

Jamastran was developed by Cuban exiles and American buyers from the 1960s onward and became the heart of the Honduran industry. It is the home of authentic Honduran Corojo, which the Eiroa family in particular built a brand identity around.

Stable and central to Honduran production, though the country's overall acreage has been flat for years.