Coffee in Central America introduces the name and cultivation of coffee producing areas in seven countries.

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The land bridge between Central America and North and South America consists of seven countries, namely Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Seven Central American countries all produce coffee, of which Guatemala, Costa Rica and Honduras are among the top 10 global coffee exporters.

Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Since Central America became independent from Spain in 1821, there has been a lot of war. Costa Rica was far from the Spanish colonial capital Guatemala. On the contrary, Guatemala and El Salvador delayed coffee production because of the civil war. After that, the political dispute gradually subsided, and the Central American countries except Honduras began to produce coffee in the 19th century.

Central America has the natural advantages of sunshine, land, and mountains, and a sufficient working population, which makes the region unique in growing and producing high-quality coffee. In the late 19th century, coffee became an indicator of economic growth in Central American countries and passed the Coffee Promotion Act in an all-round way. With the most remarkable results in countries such as Costa Rica, El Salvador and Guatemala, coupled with the scientific and technological way of growing coffee, Central America has become one of the four largest coffee producing areas in the world.

Introduction to the characteristics of coffee

Costa Rica

The seven coffee producing areas are distributed from northwest to southeast and inland central plateau. Costa Rican volcanic terrain has fertile volcanic ash, mild climate and stable abundant rainfall, making coffee one of the main agricultural products in Costa Rica.

Costa Rican coffee began to develop in the middle of the 18th century and was the first country to be introduced into Central America, so the coffee organization has a complete system from production to marketing. In terms of quality, Costa Rican coffee has always been rated as world-class high-quality coffee by the world. Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, acidity taste have an unassailable balance, suitable for individual coffee, can also be mixed into comprehensive coffee.

Name of producing area

* Western Valley West Valley: high acidity, full flavor, fragrance / acidity, and beans can not compete with beans from other regions, but the overall taste balance is good enough with almonds and peach flavors.

* Central Valley Central Valley: high acidity beans with rich aroma / Costa Rica's earliest coffee growing area, rich volcanic soil, sometimes with chocolate aroma

* Tarasu Tarrazu: smooth, high acidity, hard, full-bodied beans / world-famous producing areas, the main feature is that the high seafood areas create an incomparable perfect taste.

* Sanhe Tres Rios: smooth, high acidity, hard, full-bodied, rich aroma / good climatic conditions, obvious taste and good balance

* Euro Orosi: smooth sour beans, full aroma / smooth taste, well-balanced

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El Salvador

Active volcanic activity brings mineral-rich volcanic ash, and the soil mainly composed of volcanic ash has more minerals and less organic matter. in order to maintain the location and make up for the lack of organic matter, farmers use treated coffee bean pulp residue, or organic matter under coffee trees as fertilizer to make up for the lack of organic matter in the soil, growing more than 150000 tons of organic coffee every year.

Sa coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range) distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters above sea level. The coffee harvest season is from November to April of the following year. Coffee likes mild climate, so coffee trees are mostly planted in the shade of tall trees to avoid high temperature and direct exposure to the sun, affecting the quality of coffee beans. The coffee beans produced belong to Arabica species, and Pacas and Bourbon belong to big beans, which have sweet taste and excellent flavor.

Planting altitude above 1200 meters above sea level: joyful fragrance, delicious comfort, sour taste, excellent texture, must be at least 90% bourbon, Pacamara, 100% sun exposure

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Guatemala

The coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, all located in the highlands of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. all parts of the country have natural environmental conditions that are very suitable for coffee cultivation. Each producing area has a unique flavor, excellent sour taste and fruity lubrication, is one of the top coffee in the world, suitable for single drink.

Name of producing area

* Antigua Antigua: rich volcanic soil with low moisture, strong sunshine and cool night breeze are the characteristics of Antigua area. Three spectacular active volcanoes-Yagua, Jacques and Fugua form a beautiful valley. Fugua active volcano from time to time adds misty dust / coffee rich and mild, mellow aroma and high-quality acidity

* Koban rainforest Rainforest Coban: there are significant differences in the Koban rainforest region in the coffee producing areas of Guatemala. The area is shrouded in clouds throughout the year, the rainfall is abundant and the climate is cool. The local soil is composed of limestone and clay. Under the influence of the Atlantic basin and the northward jungle tropical climate, most of the coffee in this area is grown on obviously slow hilly land / its characteristics are obviously different from those in other producing areas of the country.

Characteristic full-bodied beans with distinct and subtle acidity, with a hint of wine aroma

* Mount San Marcos Volcanic San Marcos: the warmest coffee producing area in the country. In this area, the rainy season is the densest and the flowering period is the earliest. The rainy season is from June to September, even torrential rain. In some areas, the annual rainfall is as high as 197 inches / the coffee has a distinct sour taste, and the beans are full with a clear, faint aroma of flowers.

* Attilan Traditional Atitlan: one of the four major volcanic coffee zones. The soil of Attilan is the most fertile of all organic matter. 90% of the coffee is grown along extremely steep slopes all the way to Lake Attilan, the largest and most famous of the many volcanic lakes in Guatemala.

The characteristic coffee is fragrant and intoxicating, with sweet taste in sour taste and full bean body.

* towering Highland Highland Huehue: the driest and highest area of coffee production among the three non-volcanic areas. It is currently the most rugged and remote place in Guatemala. Due to the hot and dry wind blowing into the mountains from the Mexico Plain, the mountain area is frost-free to grow coffee up to 6500 feet high. The characteristic coffee beans are firm and full, with a special sour taste and a slight wine aroma.

* Farrakhan Nice Plain Fraijanes Plateau: the volcano is quite high above sea level and the soil is rich in pumice. Farrakhan Nice Plain is an active volcanic area, so the coffee producing area has similar characteristics to Antigua. Rain Water's high and varied humidity and temperature difference give the Farrakhan Nice Plain a very different flavor.

Characteristic Farrakhan Nice Plain Coffee has elegant fragrant temperature and mellow overall texture, with special and pleasant acidity.

* New Oriental New Oriente: under the perennial cloud shade of Rain Water Fengpei, New Oriental is similar to Koban in climate, except for a small difference. It used to be a volcanic area with metamorphic rocks in the soil. The minerals in the soil are balanced by a large amount of metamorphic rock. Coffee cultivation is also different from the general volcanic areas of Guatemala, New Oriental coffee grows in volcanic soil, and there is no volcanic activity during the growth period.

Characterized by aroma, obvious acidity and good texture, it is the latest coffee producing area in Guatemala.

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Honduras

There are mainly small coffee merchants in Honduras, accounting for 60% of Hongguo's production. Manual collection collects 3 million bags of coffee every year, making it the second largest coffee exporter in Central America and the tenth largest coffee exporter in the world. Hongguo's coffee industry has a bearing on the livelihood of 100,000 families in Hongguo, creates 1 million jobs and creates a permanent economic foundation for Honduras.

Honduran coffee is divided into six major producing areas, spread in the west and south, namely Santa Barbara (Santa Barbara), Periso (El Paraiso), Copan (Copan), La Paz (La Paz) and Gongmayagua (Comayagua) and Olanqiu (Olancho), with an average planting height of more than 1100 meters above sea level, with 100% Arabica species, 69% HG and 12% SHG,19% CS. There are mainly Typica, Bourbon, Caturra, Villa Sarchi and Lempira brands.

Characteristic small, round, slightly bluish green, high acidity, full and sweet taste, suitable for comprehensive coffee, can also be made into single coffee, suitable for medium and deep roasting, mainly exported to the United States, Germany and Japan

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Nicaragua

It is mainly divided into four major producing areas, namely (Segovias) Madagelba, Matagalpa/Jinotega, Boaco and Pacific. The highest planting height in Bosnia and Herzegovina is about 1500-2000, and the coffee produced is the highest SHG (Strictly High Grown).

Planted with volcanic ash and shaded trees, it produces high-quality Nicaraguan coffee with a mediocre, soft and slightly sour flavor, which is suitable for comprehensive coffee. Coffee is the largest of all coffee beans, among which the giant beans produced in the Madhaelba area are the most distinctive. This kind of giant bean particles are larger than ordinary coffee beans, commonly known as elephant beans, with a distinctive special flavor, but also with the round texture of Maragogipe coffee, its sister product Matagalpa contains wild acidity and indescribable aroma. Coffee trees in this area are several ancient bourbon species, usually planted on hillsides of 1200 to 1500 Michael above sea level, and have been recognized as excellent organic coffee at high altitude by the OCIA (Organic crop improvement Association). Nepalese coffee is especially suitable for deep roasting and is recommended for brewing espresso.

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Panama

Coffee was introduced into Panama in 1780, when Europeans introduced the first Typica tree species. After that, mysterious and strange drinks conquered the Panamanian senses, and the locals began to grow them widely. Panamanian coffee is very smooth, full grain weight, light acidity balance, high-quality coffee beans pure flavor, very distinctive, medium roasting is recommended.

Name of producing area

* Boquete: the multi-quality coffee produced in this area is the region with the highest coffee production and best quality in Panama.

* Volcan: it features a mild and balanced flavor, which will soon keep pace with the Boqui Special Administrative region.

* Santa Clara District (Santa Clara): the fertile coffee garden has Chorerra Falls to bring clear river water to irrigate. Coupled with the proximity to the Panama Canal, fresh and authentic Panamanian coffee can be easily transported to all parts of the world.

* Piedra de Candela: the potential to develop high-quality premium coffee is promising.

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Belize

Organic coffee, which belongs to Arabica and is grown in the rainforest, grows naturally around the rainforest and does not use any herbicides or insecticides. The perfect humidity and heat give birth to Belize's unique coffee. Mild taste, suitable for medium roasting, whether mixed coffee or single serving is suitable. Due to the scarcity of output, it is not easy to buy.