Central America
Almost entirely wet processed
More consistent taste profile due to similar growing climate/practices
South America
Greater variation in climate conditions and elevations create more variation in flavor profiles
Africa
Coffees with a wide array of notes from all quadrants of the flavor wheel
Processed both wet and dry methods
Only region that produces wild-grown coffee along with cultivated/farm-grown coffee
Expect African coffees to be fragrant, strong and full-bodied with significant fruit and floral notes
Asia
Lots of regional variations in growing and processing methods
Asian coffees tend to have assertive and unique flavors
CENTRAL AMERICA
GENERAL TERMS:
- Bright, clean, balanced
- Smooth brown sugar or caramel sweetness with a tart, fruit-like acidity
- Texture: smooth like chocolate or buttery like pastry crust
- Body: Medium to thin
**Note: North American and Caribbean coffees can be included in the taste profile of Central America
COSTA RICA
Especially light & refreshing with strong citrus notes – grapefruit/lemon
GUATEMALA
Tends to have more apple or pear-like fruitiness and acidity
Honduras & Nicaragua
Tropical fruit flavor with notes of mango or pineapple
Kona
Apricot finish
JAMAICA
Clean taste profile, slightly creamier body and more floral vs fruity notes
MEXICO
Most variation from this category due to differing climate conditions
Cherry like acidity
Oaxaca Region
Lightest body and acidityChiapas Region
Strong notes of nut and caramel Thicker body like GuatemalaCherry like acidity
Some of our Central American Coffees
