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

Oaxaca Region
Lightest body and acidity
 
Chiapas Region
Strong notes of nut and caramel Thicker body like Guatemala
Cherry like acidity
Some of our Central American Coffees