A brief introduction to the Flavor of various Coffee varieties in Latin America

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Mexico Mexico

The most famous coffee beans in Mexico are mainly from Coatepec, Oaxaca and Chiapas/Tapachula. The acidity is lively, bright and mild, delicate flavor, medium consistency, is a very good choice for formula beans, deep baking performance is also good. In addition, Mexican coffee from some highland areas has a fuller consistency and stronger acidity, which is a bit close to the well-performing Guatemalan coffee beans.

Guatemala Guatemala

High altitude hard beans (SHB,Strictly Hard Bean), the best performance of Guatemalan coffee, have very strong acidity, floral and fruity aromas, medium to full consistency and high complexity, and are the best representative of simple style. The most famous producing area in Guatemala is Antigua, while other regions such as Huehuetenango and San Marcos also produce high-quality coffee beans.

Unlike many other coffee-producing countries, Guatemala is very committed to growing Arabica coffee trees of traditional old trees, and has a large number of excellent manor and cooperative coffee beans.

Honduras Honduras

Honduras is not a well-known coffee producer, but the best-performing Honduran coffee beans have a sweet, low-key, full consistency and excellent rich taste.

El Salvador El Salvador

Salvadoran coffee beans have mild acidity, delicate flavor and medium consistency. Its stability, sweetness and balance are very pleasing, and it is an excellent formula bean.

Nicaragua Nicaragua

The best Nicaraguan coffee beans generally come from Matagalpa, Jinotega and Segovia, with moderate acidity, plump and low-key, round and soup-like consistency, and rich in diversified fruit tonality.

Costa Rica Costa Rica

The best quality Costa Rican coffee beans are generally from the extremely hard bean (SHB) grade, its beans are large, clear flavor, bright and strong acidity, full consistency. Costa Rican coffee beans are mainly good at aftertaste and strong flavor, but they are not particularly outstanding in terms of complexity and variability. Costa Rica produces a lot of excellent manor coffee beans, including the famous La Minita Manor.

Panama Panama

Panama's boutique coffee beans are mainly concentrated in Boquete, near the Costa Rican border, which lies on the slopes of Mount Baru. Most Panamanian boutique coffee beans have a delicate, sweet and pleasing flavor, medium consistency, lively and delicate acidity, and some even have floral and fruity flavors. In addition, some of the stronger coffee beans have acidity as strong as red wine, and the best performers can even keep pace with Guatemalan and Costa Rican coffee beans.

Jamaica Jamaica

Authentic Jamaican Blue Mountain Coffee is grown at an altitude of more than 3000 feet above sea level in the Blue Mountains. It is full of consistency, moderate acidity, high complexity and a sense of balance. But sometimes it may destroy all the previous advantages with a faint musty smell.

In addition, there are a small number of Jamaican coffee beans grown at low elevations, which can be slightly identified by their names, such as Blue Mountain Valley Coffee, Jamaican Alpine Coffee and so on.

Haiti Haiti

The typical flavor of Haitian coffee beans treated with water is sweet, soft and medium consistency, but it is often slightly moldy or overfermented due to mistakes in the treatment and drying process.

Columbia Colombia

In the Colombian coffee bean grading system, Supremo is the highest marketing grade, while Excelso is the smaller, more common grade. These large Colombian coffee beans have a balanced, acidity, unique flavor and relatively full consistency, sometimes with a hint of red wine or an admirable fruit flavor.

Brazil Brazil

The best performers of Brazilian coffee, with mild, sweet, medium consistency and relatively soft acidity, have made Brazilian Arabica beans popular with lovers of Italian concentrated and deep-roasted coffee beans.

There are three main ways to treat Brazilian manor coffee beans:

1. Washing treatment

2. Drying / natural treatment

3. Natural fermentation of mucous membrane.

Typically, washed coffee beans have the brightest, clearest taste and the most unique acidity of all Brazilian coffee beans, while medium-and upper-quality dried Brazilian coffee beans have fuller consistency and higher complexity, but lower acidity. The flavor of Brazilian coffee made by natural fermentation of mucous membrane is between the first two: the flavor is clear and fruity, the balance is good, and the acidity is delicate and rich.