GEOGRAPHIC ORIGINS In Central America, you'll find varying acidity, but typically coffee beans from this region are known for their balance, which is good for people early in their relationship with freshly roasted coffee. Not too bitter, not too acidic with velvety flavors like chocolate. Costa Rica is known for its full-bodied coffee, while if you head west to Mexico, you'll find something a little lighter. Both tendencies, toward homogeneity and toward differentiation, are exhibited in Central America. In Central America, four varieties are traditionally grown, Bourbon, Caturra, Catuai and Typica, which are processed through variations of the washing method.

Central American coffee is known for its unique flavors such as chocolate, exotic fruits and caramel tones. Coffees from this region are typically grown in mid-altitude regions and are prized for their quality and consistency. Honduras, Guatemala and El Salvador are some of the countries that produce quality coffee in Central America.

Explore Unique Flavors from Central America - Specialty Coffee



    Panama is a country located in Central America known for the production of high quality specialty coffee. The country's hot and humid climate, combined with rich volcanic soil, provides ideal growing conditions for coffee. Panama coffee is considered one of the finest in the world, with a unique flavor profile and high altitude contributing to its distinctive taste. In general, specialty coffee production in Panama is known for its high quality and unique flavor profile, and the country continues to be a significant producer of specialty coffee in the world.

    Panama's specialty coffee is appreciated around the world for its distinctive taste, complex aroma and fruity and floral notes. Panama is a small country in Central America, but it has a rich history in coffee production, being recognized for its high quality coffee.

    Some of the most notable coffee producing regions in Panama include Boquete, Volcan, and Chiriqui. Boquete is a region located in the highlands of the Chiriqui province known for its bright acidity and complex flavor profile with hints of citrus, fruit and flowers. Volcan is located in the province of Chiriqui and is known for its smooth and balanced taste with hints of chocolate, nuts and spices. Chiriqui is a region located in western Panama and is known for its rich and rich coffee with hints of chocolate, fruit and caramel. The Boquete region of Panama is particularly known for its specialty coffee production, due to its favorable climate and volcanic soil. Here, the coffee is grown at high altitudes, between 1,200 and 1,800 meters, which allows the beans to develop slowly and achieve a complex aroma and taste.

    The best-known varieties of Panamanian coffee are gesha (or geisha), which is recognized for its intense floral and fruity aromas and its large, round beans, as well as bourbon-type beans, which are sweeter and more aromatic than other varieties.

    Panamanian specialty coffee is generally produced in small quantities, making it even rarer and more precious. Although the price may be higher than that of other coffees, many coffee lovers find it worth every penny for its superior taste and quality.


    Nicaragua is a country with a long tradition in coffee production. Coffee cultivation in Nicaragua began in the 19th century and became an important industry for the country's economy. Today, Nicaragua is one of the world's leading coffee producers, with an annual production of over 2.5 million bags of coffee.

    Nicaraguan specialty coffee is grown in high altitude regions where the climate and soil are conducive to the development of coffee beans with complex aromas and distinct taste profiles. These regions include Jinotega, Matagalpa, Nueva Segovia, Carazo and other areas in the center and south of the country.

    Jinotega - This region is famous for its coffee with notes of dark chocolate, caramel and berries. Jinotega is located in the north of the country, on the border with Honduras.

    Matagalpa - This area is recognized for its coffee with hints of cocoa, dried fruit and citrus. Matagalpa is located in the northeastern part of the country.

    Nueva Segovia - This region produces coffee with notes of honey, caramel and dark chocolate. Nueva Segovia is located in the northwestern part of the country.

    Carazo - This region produces coffee with notes of vanilla, chocolate and almonds. Carazo is located in the southern part of the country.

    These are just a few of the regions in Nicaragua that produce specialty coffee. In general, Nicaraguan specialty coffee is valued for its complex and balanced flavors, as well as its sustainable and ecological approach to production.

    Nicaraguan coffee farmers are increasingly focusing on the production of specialty coffee, which is considered to be of higher quality and is sold at a higher price on the international market. Specialty coffee in Nicaragua is generally grown using sustainable and ecological methods, without the use of pesticides and chemical fertilizers.

    Nicaraguan coffee beans are handpicked and carefully sorted and processed to ensure superior quality and refined taste. The flavors and taste profiles of Nicaraguan specialty coffee vary depending on the region of origin and the type of bean used. Some of the most common flavors and taste notes of Nicaraguan specialty coffee include dark chocolate, caramel, berries, vanilla, citrus, and almonds.

    In conclusion, Nicaragua specialty coffee is an excellent choice for those looking for a coffee with complex flavors and a refined taste. It is grown using sustainable and organic methods and is available in a variety of distinct flavors and taste profiles that reflect the diversity of Nicaragua's regions of origin.


    Cafeaua a fost introdusă în Guatemala la mijlocul anilor 1700. Plantele au fost folosite inițial pentru ornamente până când au început sa fie utilizate la mijlocul anilor 1800. Această utilizare a început cu dorința guvernului de a crea o nouă economie care să sprijine țara. Cu sprijinul și asistența necesară, industria a început sa crească de la sfârșitul anilor 1800 până azi, Guatemala a fost clasată drept unul dintre primii 5 producători și exportatori de cafea din lume.  În prezent, Guatemala are aproximativ 130 000 de fermieri care plantează, recoltează și exportă boabe de cafea.  Cafeaua din Guatemala este, în general, cunoscută pentru că este puternică, moderată în aciditate, corpolentă și cu o aromă delicioasă. Secretul din spatele acestor arome nu este legat doar de plante în sine, ci mai ales de mediul în care au crescut. Cu cât este cultivată la o altitudine mai mare, cu atât este mai robustă și aromată. Cu toate acestea, există și alți factori care influențează calitatea cafelei și aroma generală a boabelor precum calitatea solului, cantitatea de precipitații, expunerea la soare și metodele de cultivare.  Cafelele din Guatemala sunt cunoscute ca fiind dulci, corpolente și multe note de arome de ciocolată. Multe cafele au un gust dulce de cacao fie un gust dulce de ciocolată cu lapte, precum și note de nuci.


    Located in the very middle of Central America, Honduras is a country that shows off its natural beauty. Mountainous landscapes covered with endless forests and jungles with abundant wildlife are characteristic of this beautiful country. Some people even refer to Honduras as the „green lung“ of Central America.

    Although Honduras is producing more coffee than Costa Rica and Guatemala combined, little is known about it in the specialty scene. Over decades banana was the predominant cash crop in Honduras.

    While neighboring countries had governmental initiatives to foster smallholder coffee growth, Honduran coffee production gained little recognition aside from the commodity market. Lack of infrastructure was the main reason why high-quality coffees could not be distinguished from other produce. However, in the past few years, the Honduran national coffee institute IHCAFE has put quite some effort into educating the farmers for them to be able to improve processing and growing techniques.

    By creating a widespread network of producers and washing stations even in remote areas, the interest in high-quality coffee production grew. Nowadays, especially coffees from smallholder cooperatives have managed to make their way to cross the sea and spoil us with their divine sweetness.


    CONTINENT Central America
    COFFEE REGIONS Marcala (Montecillos), Copán, Comayagua, El Paraiso, Opalaca, Agalta
    COFFEE ALTITUDES 1,000 – 1,600 masl.
    VARIETIES Bourbon, Caturra, Catuai, Pacas, Typica
    COFFEE FARMS Smallholders and plantations
    AVERAGE FARM SIZE 0.5 – 5.5 ha

    Costa Rica is a well-known producer of high-quality coffee, and is particularly famous for its Arabica coffee. The country has a favorable climate and rich volcanic soil, which contribute to the unique flavor profile of its coffee. Some of the most important coffee-producing regions in Costa Rica include Tarrazu, Tres Rios, Central Valley, West Valley, and Brunca.

    Tarrazu is known for its bright acidity and bold flavor, while Tres Rios is famous for its smooth and balanced taste. Central Valley is a large region that produces a variety of flavor profiles, including citrus, chocolate, and caramel notes. West Valley is known for its earthy, rustic flavor profile, while Brunca is famous for its smooth, sweet, and well-rounded taste. Each region has its own unique microclimate and soil conditions, which contribute to the distinct flavor profile of its coffee.

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