How Does Coffee Bean Origin Shape Latin American Flavor?

Coffee bean origin in Latin America covers Mexico, Central America, the Caribbean, and South America, and the region sits in the global coffee belt alongside Africa and Asia-Pacific. Latin American beans are generally described as rich and balanced, with cocoa and dark chocolate notes, shaped by hot, humid lowlands and drier high-altitude growing zones.

The coffee belt divides into three main sections: Africa, known for fruity acidity; Asia-Pacific, marked by herbal depth; and Latin America, defined by chocolate and nut character. Representative origins include Brazil, Colombia, Panama, Costa Rica, Honduras, Jamaica Blue Mountain, and Nicaragua, with varieties such as Yellow Bourbon, Sidra, Geisha, Caturra, and Villa Sarchi.

The global coffee-growing belt can be divided into three major regions: Africa, Asia-Pacific, and Latin America. Among them, Latin America is known for its rich, balanced character reminiscent of cocoa and dark chocolate. Starting from Front Street Coffee's everyday bean series, this article systematically reviews the historical origins, variety characteristics, and processing method evolution of Latin American coffee, and one by one decodes the flavor codes of representative producing countries such as Brazil, Colombia, Panama, Costa Rica, Honduras, Jamaica Blue Mountain, and Nicaragua. The article also includes the brewing parameters and flavor descriptions for specific beans such as Front Street Queen's Farm Yellow Bourbon, Sidra, Boquete Geisha, Mozart, washed Caturra, Blue Mountain No. 1, and Villa Sarchi, providing coffee lovers with a guide to Latin American coffee that is both informative and practical.

According to the division of the world's coffee belt, global coffee bean origins can be grouped into three major sections: Latin America (that is, Central and South America), the Asia-Pacific region, and Africa. If these three regions were to be discussed in depth, the content would be vast, but Front Street Coffee has already distilled their main flavor themes for easy memory—the African region is known for its fruity acidity, the Latin American region is marked by the rich, mellow feel of chocolate and nuts, and the Asian region is represented by herbal depth. Regarding the two major regions of Africa and Asia, Front Street Coffee has previously published dedicated articles, so today the focus will be on Central and South America.

If you want an intuitive understanding of the flavor direction and coffee varieties of the Central and South American region, you may start with Front Street Coffee's everyday bean series. Among the beans in this series that belong to Central and South America are Guatemala Huehuetenango, Costa Rica Tarrazu, Colombia Huila, and Brazil Red Bourbon.

Latin American Coffee Beans

Latin America broadly refers to the Americas south of the United States, covering Mexico (the North American portion), Central America, the West Indies, and South America. This is the hottest and most humid continent in the world, with sweltering, humid low-altitude zones and relatively dry high-altitude areas.

Coffee cultivation in Latin America can be traced back to the eighteenth century and is closely related to Spanish colonial rule at the time. Spanish is the official language of most Latin American countries, while Brazil uses Portuguese because it was once colonized by Portugal. During the colonial period, coffee cultivation expanded greatly, but quality was somewhat neglected, and only after the rise of the specialty coffee concept did Latin American countries begin to shift toward refined production. Coffee beans from this region are mainly exported to the United States, followed by Europe and Asia.

The core characteristics of Latin American coffee beans lie in balance and body. Unlike the herbal depth of the Asian region, Latin American beans usually display notes of cocoa and dark chocolate. In terms of processing methods, washed processing dominates, while Brazil mostly uses semi-dry processing, and the beans are large and plump.

Representative Countries (in no particular order)

1. Brazil (Flavor characteristics: low acidity, prominent nutty chocolate notes, good body)

Brazil is the world's largest coffee producer and also the second-largest consumer (after the United States). Although the frequency of natural disasters is higher than in other producing regions, its cultivable area is enough to make up for losses.

【Brazilian Coffee Bean Processing Methods】

Compared with other Latin American countries, Brazil's altitude is noticeably lower, it lacks microclimates, and it habitually uses sun-grown planting without shade trees. As a result, Brazilian beans taste somewhat flat and lack a striking quality, and the industry even has a saying that "Brazil has no good beans" (this is related to the neglect of quality during the past industrialization period).

However, Brazil has invested a great deal in improving coffee quality, continuously cultivating and improving Arabica varieties, and adjusting processing methods according to dry and wet climate conditions to bring out the best regional flavors. Commonly used processing methods include natural, semi-dry, and washed; usually high-humidity producing areas use washed processing, while low-humidity areas use natural or semi-dry processing.

【Brazilian Producing Regions】

Brazil has 21 states, 17 of which produce coffee. The seven largest producing states together account for 98% of the country's total output: São Paulo, Paraná, Bahia, Espírito Santo, Minas Gerais, Rondônia, and Rio de Janeiro. The main producing regions are Minas Gerais, São Paulo, Bahia, and Espírito Santo, which together account for 90% of the country's exports.

São Paulo has several well-known coffee-producing areas, represented by Santos and Mogiana. When the Mogiana railway began construction in 1872, São Paulo's coffee output was still less than 20% of Brazil's. By the time the railway opened in 1890, São Paulo coffee could be shipped out, and output jumped to 50% of the national total. By 1920, Brazil's coffee output already accounted for 80% of the world's, half of which came from São Paulo.

Although Brazil is still the largest producer today, the near-monopoly situation of the 1920s has never reappeared. As exports declined, Minas Gerais and Espírito Santo surpassed São Paulo, and the Mogiana Railway Company, burdened by heavy debt, was taken over by the government in 1952.

Representative producing areas in Minas Gerais include Cerrado and Sul de Minas, both located at relatively high altitudes. Cerrado is in the western part of the state and is a flat plateau at 750 to 1,200 meters above sea level; Sul de Minas is a hilly area at 700 to 1,200 meters above sea level. Since 1999, among the estates winning Brazil's Cup of Excellence auctions, Sul de Minas has been the most numerous. The state's southeastern forest zone is more than 1,000 meters above sea level and also produces high-quality coffee. As for other areas such as the central-north, they mostly produce commercial beans.

【Brazilian Coffee Bean Grades】

Among the producing countries of Central and South America, Brazil's altitude is relatively low, so unlike Colombia it does not emphasize high-altitude hard beans, but instead grades beans by four indicators: bean size, defect rate, cupping score, and flavor.

Flavor grade: from high to low, Strictly Soft, Soft, Softish, Hardish, Rioy.

Defect rate grading: based on the number of defective beans per 300 grams of green beans, 6 beans is NY.2. NY.1 with absolutely no defects is extremely rare and cannot be supplied stably, so the best grade among Brazilian green beans is NY.2.

Cupping quality grading: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup, among which FC and GC are more common.

Bean size grading: the largest screen size for Brazilian coffee beans is 19, but the yield is scarce, so 17 and 18 are regarded as the highest grades.

【Front Street Queen's Farm Yellow Bourbon Coffee Beans】 Region: Mogiana, São Paulo Altitude: 1400-1950m Variety: Yellow Bourbon Processing Method: Natural

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (70-75% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 The flavor has obvious sweetness, accompanied by a faint lemon aroma, a rich nutty flavor, and a noticeable dark chocolate note in the finish, with an overall round impression.

2. Colombia (Flavor characteristics: rich, full aroma, clear acidity, nutty flavor, good balance)

Colombia is the world's third-largest coffee producer, located in northwestern South America, with climate varying significantly due to topography. The southern part of the eastern plains and the Pacific coast have a tropical rainforest climate, the mountainous areas at 1,000 to 2,000 meters above sea level have a subtropical climate, and the northwest has a tropical savanna climate. Colombian coffee's body is not as intense as Brazil's, nor is its acidity as bright as Africa's; it has excellent balance, with both nutty notes and fruity acidity.

【Colombian Coffee Bean Processing Methods】

Colombian coffee beans mainly use the washed method. Unlike other Latin American countries, Colombia is dominated by family-run operations, and most growers have their own washed processing equipment, allowing them to fully control coffee quality independently.

Colombian coffee is often compared with Brazilian coffee, as both belong to the Americas and both are major coffee countries. In fact, there is no need to taste them—they can be distinguished by bean appearance. The completely different processing methods result in Colombian beans having more silver skin, while Brazilian beans have almost no silver skin. The two are similar in bean size and shape, but the difference in processing methods is clearly discernible. To taste Colombia's classic flavor, you can choose Front Street Huila coffee beans, which use washed processing and have flavors of dark chocolate, caramel, and cream, with a rich mouthfeel.

【Colombian Producing Regions】

Colombian coffee cultivation is distributed along the Andes Mountains and is divided from south to north into four major producing regions: northern, central, southern, and eastern.

Northern region: there is only one dry season each year (December to March of the following year) and one rainy season (April to November). Coffee flowers in March, then the rainy season arrives, and harvest is from October to November. The northern region is further divided into micro-regions such as Santander, Norte de Santander, La Guajira, Magdalena, and Cesar.

Central region: there are two dry seasons and two rainy seasons each year. December to February of the following year and June to September are the dry seasons, while March to May and September to November are the rainy seasons, so this region has two harvest seasons each year. Micro-regions include southern Antioquia, Boyacá, Caldas, Chocó, Risaralda, Quindío, northern Valle del Cauca, Cundinamarca, and northern Tolima.

Eastern region: the planting scale is relatively small, and the climate is similar to the northern region, but rainfall and humidity are higher. It includes only producing areas such as Arauca, Casanare, Meta, and Caquetá. The eastern region was once affected by armed conflict and urgently needed coffee production to drive economic recovery. The National Federation of Coffee Growers of Colombia is investing to help this region plant more suitable varieties and assist farmers in expanding their farm scale.

Southern region: close to the equator, coffee grows in higher mountain areas. Like the north, it has only one wet season and one dry season. The dry season is June to September, and the rainy season arrives in October and may last until May of the following year. In contrast to the northern autumn harvest, the southern harvest season usually lasts from April to June, so green bean buyers can supply Colombian beans almost year-round without interruption. The south is dominated by specialty coffee varieties, including Huila, Cauca, Nariño, and Tolima.

【Front Street Colombia Sidra Coffee Beans】 Region: Huila Estate: Finca Diviso Altitude: 1800m Variety: Sidra Processing Method: Anaerobic natural

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 The mouthfeel is balanced, with floral and strawberry notes followed by a dark cocoa finish, cream, and fermented notes.

3. Panama (Flavor characteristics: represented by Geisha, with distinctive floral aroma and bright acidity)

Panama coffee is world-famous because of Geisha, which is inseparable from the country's exceptional natural geographical conditions and meticulous management model. Panama has volcanic ash soil, ample air humidity, and abundant solar resources. After the canal opened at the end of the twentieth century, many American elites went south, both for work needs and to seek business opportunities, and coffee advanced by leaps and bounds as a result, establishing Panama's position in specialty coffee.

【Panamanian Coffee Bean Processing Methods】

Most Panamanian coffee beans are of the Geisha variety. Common processing methods for Geisha are washed and natural. Washed processing can express Geisha's most original floral and fruity acidity, while natural processing adds richness and sweetness on that basis. In addition, Hartmann Estate's wine processing method is also quite distinctive, inspired by winemaking techniques, adjusting coffee bean quality by controlling pH, temperature, and humidity.

【Panamanian Producing Regions】

Panama has four main coffee-producing regions: Boquete, Volcan, Santa Clara, and Piedra de Candela.

The Boquete producing region has an average altitude of 1,450 meters and is Panama's largest and highest-quality producing region. Hacienda La Esmeralda, Elida Estate, and Kotowa Estate are all located here. The Volcan producing region has an average altitude of 2,000 meters, and its coffee characteristics are relatively mild and balanced. The Santa Clara producing region has an average altitude of 1,500 meters and is close to the Panama Canal, making transportation very convenient. The Piedra de Candela producing region has an average altitude of 1,200 meters and has gradually attracted attention in recent years, with the industry believing it has the potential to develop high-quality specialty coffee.

【Front Street Panama Boquete Geisha Coffee Beans】 Region: Volcan Estate: Boquete town Altitude: 1250-1700m Variety: Geisha Processing Method: Washed

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream until 125g and pause, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 The texture is rich, with obvious sweet and sour notes, smooth on entry with a strong red wine mouthfeel, high sweetness, lively and bright acidity, and rich layers. Tropical fruit, nuts, red wine finish, honey, and sucrose flavors are prominent, and after it cools completely it shows a brown sugar flavor.

4. Costa Rica (Flavor characteristics: nutty, floral toffee flavors, moderate sweet and sour notes, mellow)

Costa Rica started coffee cultivation early and was the first country in Central America to grow coffee. As early as 1820, coffee was exported to Europe and became an instant hit, once praised by British aristocrats as "golden beans." Later, Costa Rica broke away from Spanish colonial rule, and the government strongly supported the coffee industry through a series of policies, promoting the development of private estates. Increasingly wealthy coffee farmers sent their children to Europe for further study, and after returning home they became doctors and engineers. This shows how high the status of coffee farmers is in Costa Rica. In addition, Costa Rican law stipulates that only Arabica may be planted, and Robusta is a "contraband" within its territory, a pioneering measure seen nowhere else in the world.

【Costa Rican Coffee Bean Processing Methods】

Costa Rican coffee beans mostly use washed processing, but the most representative method is honey processing, which has greater sweetness than washed processing. Honey processing retains the mucilage and then dries it, and the processed coffee beans have a honey-sweet flavor. According to the degree of mucilage retention, it is subdivided into white honey, yellow honey, red honey, and black honey.

On the basis of honey processing, raisin honey processing has also been developed, in which the coffee beans are not depulped first but placed directly on drying beds overnight, causing the skin and flesh to shrivel and resemble raisins; the subsequent steps are the same as regular honey processing.

【Costa Rican Producing Regions】

Costa Rica has eight main coffee-producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste. Among them, Central Valley, Tarrazu, and Tres Rios are the most famous.

Tarrazu is located south of the capital San José, at an altitude of 1,200-1,700 meters, with fertile soil and good drainage. The coffee season is from December to March of the following year. The main characteristic of its coffee beans is the full mouthfeel created by the high-altitude producing area, with a smooth texture, hard and plump beans, and a rich aroma.

Central Valley is at an altitude of 1,200-1,600 meters, with a production season from November to March of the following year. There are three high-altitude volcanoes in the producing region: Irazu, Barva, and Poas, which provide abundant nutrients to the surrounding coffee-producing areas. The superior microclimate plus volcanic fertile soil give Central Valley beans chocolate cocoa flavors and elegant aromas. This producing region has three sub-regions: San José, Heredia, and Alajuela.

The Tres Rios producing region is located at Irazu Volcano not far east of the capital, at an altitude of 1,200-1,650 meters, with a production season from December to March of the following year. In recent years, the urban area has extended toward the suburbs, and farmland has been sold to developers, causing coffee production in Tres Rios to drop sharply, with more than half of the output almost monopolized by Starbucks, making it difficult for the industry to buy. The well-known estate in the Tres Rios producing region, Aquiares, has been operating since 1857 and has a long history. The Tres Rios producing region has good climatic conditions, and the coffee beans it produces have very good balance.

【Front Street Costa Rica Mozart Coffee Beans】 Region: Tarrazu Estate: Canet Estate Altitude: 1950m Variety: Caturra Processing Method: Raisin honey processing

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 It has a rice wine fermentation aroma, with sweet and sour notes of ripe tropical fruit and berries on entry, nutty and creamy flavors, a caramel sweetness in the aftertaste, and a faint floral note in the finish.

5. Honduras (Flavor characteristics: balanced and smooth, acidic yet slightly sweet, with high body and aroma)

Honduras' coffee industry developed quite late, far behind most neighboring Central American countries. With strong government support and by drawing on Brazil's development model, Honduras' coffee industry gradually developed. In particular, the entry of Japanese specialty coffee cooperation in 2010 gave Honduras the potential to transform into a superstar. Since 2011, Honduras' coffee output has surpassed Guatemala's, making it the largest producer in Central America and placing it among the world's top ten coffee producers.

Most Honduran coffee is sold to Europe, with Germany being the main destination, importing nearly 40 million kilograms annually. Although some is also sold to the United States and Japan, sales are not as considerable as in Europe.

Honduras has 280,000 hectares of coffee farms, mainly small coffee farms, most smaller than 3.5 hectares. These plantations account for 60% of Honduras' coffee production.

【Honduran Coffee Bean Processing Methods】

High-quality Honduran coffee mostly uses the washed method, which can preserve the coffee beans' most original flavor. In addition, on the basis of washed processing, wine barrel fermented washed processing has also been derived. The recently popular Sherry coffee beans use a refined washed whiskey sherry wine barrel fermentation processing method. First, freshly picked coffee cherries are carefully washed, then placed in barrels that have previously aged sherry wine, fermented at low temperature for 30-40 days (at about 15-20°C), and then shade-dried.

【Honduran Producing Regions】

Honduran coffee can be divided into six major producing regions, mainly located in the western and southern areas: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraiso. Among them, the three main producing regions are:

Montecillos: the highest-altitude producing region in Honduras. The coffee has a bright mouthfeel and rich layers, full of intense fruit and sweet aromas, with citrus notes. Copan: the coffee beans in this region have chocolate flavors, a rich mouthfeel, and high sweetness. Agalta: the coffee beans in this region have honeyed sweetness and balanced acidity, with chocolate notes.

However, the recently very popular Sherry coffee beans and Lychee Orchid coffee beans do not come from the above six major producing regions, but from Masaguara in the Intibuca department in southwestern Honduras.

【Front Street Honduras Washed Caturra Coffee Beans】 Region: Masaguara Altitude: 1500-1700m Variety: Caturra Processing Method: Washed

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 On entry there are almond and dark chocolate flavors, with maple syrup sweetness in the tail, a vanilla aroma in the finish, distinct flavors, and a smooth mouthfeel. The flavor is relatively stable from hot to cold, and no other off-flavors appear.

6. Jamaica Blue Mountain (Flavor characteristics: rich and mellow, with a perfect balance of sweetness, acidity, and bitterness)

Jamaica is an island country in the Caribbean, and Blue Mountain is the highest mountain in the western Caribbean (2,256 meters above sea level; coffee is grown only below 1,700 meters, while above that is protected forest). Blue Mountain is located in the coffee belt at 25 degrees north latitude, with fertile volcanic soil, fresh air, year-round rain, high humidity, and large temperature differences between day and night. Regular rainfall plus the island's misty cloud cover keep the coffee trees away from the scorching sun.

【Jamaican Blue Mountain Coffee Bean Processing Methods】

Jamaican Blue Mountain coffee beans mainly use the washed method to ensure the standard flavor of Blue Mountain coffee. However, this year there is also a treat in store: a natural-process version of Blue Mountain coffee has been successfully produced. This naturally processed Blue Mountain coffee can be said to be an unprecedented innovative attempt. The R&D team went through countless hardships, not only needing permission from Jamaica's Ministry of Agriculture to export non-washed green beans, but also repeatedly studying the experience of excellent estates and adjusting the processing plan.

【Jamaican Blue Mountain Coffee Bean Grading】

Coffee from Jamaica's Blue Mountain region has three grades: Blue Mountain Coffee, Jamaica High Mountain Supreme Coffee Beans, and Jamaica Prime Coffee Beans.

Among them, Blue Mountain Coffee is further divided into grades, from high to low: Blue Mountain No. 1, Blue Mountain No. 2, Blue Mountain No. 3, and PB (also called peaberry, round bean). Blue Mountain No. 1: 96% of green beans are 17/18 mesh, defect rate below 2%. Blue Mountain No. 2: 96% of green beans are 16/17 mesh, defect rate below 2%. Blue Mountain No. 3: 96% of green beans are 15/16 mesh, defect rate below 2%. PB: 96% of green beans are PB, defect rate below 2%.

【Front Street Jamaica Blue Mountain No. 1 Coffee Beans】 Region: Blue Mountain Estate: Clifton Mount Estate Altitude: 1310m Variety: Typica Processing Method: Washed

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (70-75% passing through a No. 20 standard sieve). Uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 The mouthfeel is clean and mild, rich and mellow, with a balance of dark chocolate, nuts, cream, and sweet, sour, and bitter notes.

8. Nicaragua (Flavor characteristics: soft fruity acidity, round mouthfeel)

Nicaragua's growing conditions are not inferior to those of other Central American countries. Coffee grown under shade at high altitude has a round, balanced mouthfeel and acidity that is not too sharp. The main reason it is not well known is war and hurricane damage, which prevented individual farms from operating continuously and left no historical records for green bean buyers to track and consult. Only after 2003, when the negative factors affecting coffee quality were removed and backward transportation was also fully developed, did good coffee gradually emerge.

Nicaraguan coffee is all grown in fertile volcanic soil, and SHG is the highest grade harvested at high altitudes of 1,500 to 2,000 meters.

Front Street Coffee has found that coffee produced by smallholders in Nicaragua, when lightly roasted, has a clean and bright character with delicate, soft acidity like Costa Rican coffee, while dark roasting brings out a sweet, solid, mellow, and rich mouthfeel like Colombian coffee.

【Nicaraguan Coffee Bean Processing Methods】

Nicaraguan coffee beans are mainly washed, with natural processing as a supplement. Washed processing ensures the delicate sweet and sour notes of Nicaraguan coffee beans, while natural processing enhances richness and layering on that basis.

【Nicaraguan Producing Regions】

Nicaragua has three main coffee-producing regions: Jinotega, Matagalpa, and Nueva Segovia.

Nueva Segovias is located on Nicaragua's northern border. As early as 1525 AD, Spaniards searched for gold there, and in recent years it has built the country's best coffee reputation, also achieving great success in Nicaragua's Cup of Excellence competition. Coffee is on average above 1,500 meters in altitude, and the unique flavor conditions make this area, crisscrossed by branches of the Cordillera mountains, a gold mine for specialty coffee.

【Front Street Coffee chooses Nicaraguan Villa Sarchi variety coffee beans for a brewing demonstration】 Estate: Finca Los Congos Region: Nueva Segovia Variety: Villa Sarchi Altitude: 1350-1650 Processing Method: Natural Grade: SHG

【Brewing Suggestion】 Brewing parameters used by Front Street Coffee: Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve). Front Street Coffee uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles until 125g and pause, and when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Timing starts at the beginning of the bloom.) Extraction time is 2 minutes.

【Flavor Description】 It smells of fermentation aroma, with nuts, berries, and cream on entry, dark chocolate when the temperature is slightly lower, and a faint fermented aroma in the finish. The overall mouthfeel of this bean is relatively full and balanced.

The above content is compiled by CoffeeHunters, a coffee news website.