About the coffees
Central American coffees have a diverse range of flavors thanks to differing altitudes, from sea-level to high altitude. Coffees from Central America have just the right amount of acidity to balance honey, caramel, milk chocolate, and toasted nut flavors. There’s a touch of sweetness, but the acidity makes these coffees anything but boring.
Guatemala may have some of the best coffee-growing conditions in Central America. Its altitude, climate and the rich, volcanic soil contribute to the rich flavors and robust body that make Guatemalan coffees so remarkable. Coffees grown in the different regions of Guatemala have distinctly different flavor profiles. The highlands of Guatemala produce several of the world’s finest and most distinctive coffees.
Brazil is the largest coffee-producing country. Brazilian coffee is known for its creamy body and low acidity, and some chocolate and caramel notes.
Colombia earned its reputation for high-quality beans long ago, thanks to its tropical temperatures and high altitude. Colombian coffees are between low and medium acidity and body, similar to coffee from its northern neighbors in Central America.
The standard Colombian cup is balanced, even-bodied, lightly acidic and slightly sweet. In recent years, though, there has been a renaissance of small estate growers who sell micro-lots of single-origin coffees. Many of those coffees stand out with their notes of cinnamon, cocoa and light brown sugar. Colombia produces about 12% of the coffee in the world.