Central America

Discover central American coffee

Central America is one of the most renowned regions for specialty coffee, offering brews with complex flavors and unique profiles. Thanks to fertile volcanic soils, high altitudes, and a tropical climate, coffees from this region are known for their bright acidity, sweet notes, and balanced body.

Coffees from central American regions

Guatemala: With a rich body and notes of dark chocolate, caramel, and spices, Guatemalan coffee is ideal for espresso. Grown at altitudes above 1,500 m, it delivers vibrant acidity and a complex sweetness.
Costa Rica: Known for its meticulous washing processes, Costa Rican coffee has a clean and balanced profile with hints of tropical fruits, nuts, and caramel. It is perfect for brewing methods like V60 or Chemex.
El Salvador: With a delicate body and mild acidity, Salvadoran coffee offers flavors of dried fruits, almonds, and milk chocolate. It is ideal for French Press or AeroPress, highlighting the region's refined characteristics.
Honduras: Sweet and floral, Honduran coffee features notes of honey, berries, and cocoa. It suits various brewing methods, from espresso to French Press.
Nicaragua: Known for its creamy balance, with hints of brown sugar and exotic fruits. It pairs perfectly with slow brew methods like Syphon or pour-over to reveal its depth of flavor.

Origin and history of central American coffee

Coffee was introduced to Central America in the 18th century, quickly becoming a crucial economic driver. The region's volcanic soils and high elevations create ideal conditions for cultivating high-quality Arabica coffee, enhancing its global reputation.

Processing and roasting methods

Most central American coffees are processed using the washed (wet) method, resulting in a clean taste and refined acidity. Medium roasting is preferred to highlight the natural sweetness and complexity of these coffees.