What Defines Classic Coffees From Latin American Regions?

Latin America, covering Central America, South America, and the Caribbean, is one of the three major coffee-growing regions and is known for balance, body, and notes of cocoa and dark chocolate. Within it, Brazil brings nutty chocolate, Colombia brings bright acidity, Panama brings floral Geisha, and Jamaica Blue Mountain shows balanced sweet-acidity-bitterness.

The world coffee belt splits production into Latin America, Asia-Pacific, and Africa, with Africa known for fruity acidity and Asia for herbal, full-bodied cups. Latin American lots are processed in various ways, and everyday beans such as Guatemala Huehuetenango, Costa Rica Tarrazu, Colombia Huila, and Brazil Red Bourbon show how varied these classic coffees can be.

Among the world's three major coffee regions, Latin America (Central and South America) is known for its balance and body, typically presenting flavor notes of cocoa and dark chocolate. From Brazil's nutty chocolate character, to Colombia's bright acidity, to Panama's legendary floral Geisha, Jamaica Blue Mountain's balanced sweet-acidity-bitterness, and the diverse profiles of Guatemala, Costa Rica, Honduras, Nicaragua and other countries, this land has given birth to countless classic coffees. In this article, Front Street Coffee (FrontStreet Coffee) sorts out the origins, processing methods and representative producing countries of Latin American coffee, along with brewing parameters and flavor descriptions for each producing country, to give you a systematic understanding of the full picture of Central and South American coffee.

According to the division of the world coffee belt, global coffee beans can be grouped into three major producing regions: the Latin American region (that is, the Central and South American region), the Asia-Pacific region and the African region. If we were to describe each of these three regions in detail, there would be no end to it, but Front Street Coffee (FrontStreet Coffee) has summarized their respective flavor characteristics for easy memorization: the African region is known for its fruity acidity, the Latin American region for its chocolate, nutty notes and body, and the Asian region for its herbal and full-bodied character. Previously, Front Street Coffee (FrontStreet Coffee) wrote separately about the African and Asian regions; today we will talk about the Central and South American region.

To get to know the flavor direction and coffee varieties of the Central and South American region, you might start with Front Street Coffee (FrontStreet Coffee)'s everyday beans series. The beans in this series that belong to the Central and South American region include Guatemala Huehuetenango, Costa Rica Tarrazu, Colombia Huila and Brazil Red Bourbon, among others.

Latin American Coffee Beans

Latin America broadly refers to the Americas south of the United States, covering Mexico (part of North America), Central America, the West Indies and South America. This continent's climate is mainly hot and humid, with the low-altitude areas being stuffy and damp, while the high-altitude zones are relatively dry and cool.

Coffee cultivation in Latin America can be traced back to the 18th century and is closely tied to Spanish colonial rule at the time. Spanish thus became the common language of most Latin American countries, while Brazil, having been colonized by Portugal, mainly uses Portuguese. During the colonial period, coffee planting areas expanded greatly, but quality was not a concern; it was not until the rise of the specialty coffee concept that Latin American countries began to value refined production. The region's coffee beans are mainly sold to the United States, followed by Europe and Asia.

The core characteristic of Latin American coffee beans lies in their balance and body. Unlike the herbal fullness of the Asian region, Latin American beans tend to show notes of cocoa and dark chocolate. In terms of processing, the washed method is the most common, while Brazil mostly uses semi-dry (pulped natural), producing large and intact beans.

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 coffee consumer (the first being the United States). Although natural disasters occur more frequently than in other regions, its vast available planting area is enough to make up for the losses.

【Brazilian Coffee Bean Processing Methods】

Compared with other Latin American countries, Brazil's altitude is noticeably lower, it lacks microclimates, and it habitually plants without shade, so its flavors tend to be flat with few impressive performances; there is even a saying in the trade that "Brazil has no good beans" (this is also related to the past industrialization period when quality was not valued).

However, Brazil has invested considerable effort in improving quality, continuously cultivating and improving Arabica varieties, and adjusting processing methods according to dry and wet climates to present the best regional flavors. Common processing methods include natural, semi-dry (pulped natural) and washed; high-humidity producing areas mostly use washed, while low-humidity ones use natural or semi-dry.

【Brazilian Producing Regions】

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

São Paulo has several well-known producing regions, 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 1890, the railway's opening allowed coffee to be shipped out, and São Paulo's output jumped to half of the national total. By 1920, Brazilian coffee already accounted for 80% of global output, half of which came from São Paulo.

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

Minas Gerais's representative producing regions include Cerrado and Sul de Minas, both at higher altitudes. Cerrado is located in the western part of the state and is a flat plateau at 750 to 1200 meters above sea level. Sul de Minas is hilly terrain at 700 to 1200 meters; since 1999, estates winning the Brazil Cup of Excellence auction have most often come from Sul de Minas. The state's southeastern forest zone, at over 1000 meters, also produces high-quality coffee. As for other areas such as the central-north, they mostly produce commercial beans.

【Brazilian Coffee Bean Grading】

Among Latin American producing countries, Brazil's altitude is low, so unlike Colombia it does not emphasize high-altitude hard beans; instead, it grades by four criteria: bean size, defect rate, cup score and flavor.

Flavor grades from high to low: Strictly Soft, Soft, Softish, Hardish, Rioy (iodine/medicinal taste).

Defect-rate grading: based on the number of defective beans per 300 grams of green beans, 6 beans is NY.2. Only completely defect-free beans can be rated NY.1, but this situation is rare and cannot be supplied consistently, so the best grade among Brazilian green beans is NY.2.

Cup 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 output is scarce, so 17 and 18 are the highest grades.

【Front Street Coffee (FrontStreet Coffee) selects Queen Farm Yellow Bourbon coffee beans for a brewing demonstration】

Region: Mogiana, São Paulo

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing method: Natural

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Kono dripper, 88℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (70-75% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Noticeable sweetness on entry, with a faint lemon aroma, rich nutty flavor, and a clear dark chocolate note in the finish, overall round and smooth.

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

Colombia is the world's third-largest coffee producer, located in northwestern South America, with a climate that varies with terrain. The southern part of the eastern plains and the Pacific coast have a tropical rainforest climate; the mountains at 1000 to 2000 meters have a subtropical climate; and the northwest has a tropical savanna climate. Colombian coffee's body is not as strong as Brazil's, nor is its acidity as bright as Africa's; its strength lies in good balance, with nutty notes and fruity acidity coexisting.

【Colombian Coffee Bean Processing Methods】

Colombian coffee beans are mainly washed. Unlike other Latin American countries, Colombia uses a family-based operation model; most growers have their own washing equipment and can fully control coffee quality.

People often compare Colombian coffee with Brazilian coffee, as both are American beans and both are coffee powers. In fact, you don't even need to taste the flavor—you can tell them apart just by the bean appearance. Because of the completely different processing methods, Colombian coffee beans have more silver skin, while Brazilian beans show almost no silver skin. The two are similar in bean size and shape, but the difference in processing makes them easy to distinguish.

As the coffee market develops, various processing methods continue to emerge. Colombia's Rose Valley coffee and Flower Moon Night coffee respectively use anaerobic double enzyme washed and anaerobic natural.

【Colombian Producing Regions】

Colombian coffee cultivation is distributed along the Andes Mountains, divided from south to north into four major producing regions: North, Central, South and East.

Northern region: There is only one dry season (December to March) and one rainy season (April to November) each year. Coffee flowers in March, then the rainy season arrives, and harvest takes place in October and November. The northern region can be further subdivided 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 and June to September are dry seasons, while March to May and September to November are rainy seasons, so there are two harvests each year. Micro-regions include southern Antioquia, Boyacá, Caldas, Chocó, Risaralda, Quindío, northern Valle del Cauca, Cundinamarca and northern Tolima, among others.

Eastern region: The planting scale is much smaller, and the climate is similar to the north, but with higher rainfall and humidity. It includes only producing regions such as Arauca, Casanare, Meta and Caquetá. The east was once affected by armed conflict and urgently needs coffee production to drive economic recovery. The National Federation of Coffee Growers of Colombia is investing to help the 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, the south has only one wet season and one dry season. The dry season is June to September; the rainy season arrives in October and may last until May of the following year. Contrary to the north, where the harvest is in autumn, the southern harvest usually lasts from April to June, so green bean buyers can supply Colombian coffee almost year-round without interruption. The south is mainly focused on specialty coffee varieties, including Huila, Cauca, Narino and Tolima.

【Front Street Coffee (FrontStreet Coffee) selects Colombia Flower Moon Night coffee beans for a brewing demonstration】

Region: Huila

Estate: Esvedora Estate

Altitude: 1800m

Variety: Caturra

Processing method: Anaerobic natural

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Balanced mouthfeel, with floral and strawberry notes followed by a dark cocoa finish, accompanied by creamy and fermented notes.

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

Panama is world-famous for Geisha coffee, which is inseparable from its 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 20th century, many American elites moved south, both for work needs and to seek business opportunities, and the coffee industry advanced by leaps and bounds, establishing Panama's place in specialty coffee.

【Panamanian Coffee Bean Processing Methods】

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

【Panamanian Producing Regions】

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

The Boquete region has an average altitude of 1450 meters, the largest output and the best quality; Hacienda La Esmeralda, Elida Estate and Kotowa Estate are all located here. The Volcan region has an average altitude of 2000 meters, with a relatively mild and balanced flavor. The Santa Clara region has an average altitude of 1500 meters and is near the Panama Canal, making transportation convenient. The Piedra de Candela region has an average altitude of 1200 meters and has gradually attracted attention in recent years; the industry believes it has the potential to develop high-quality specialty coffee.

【Front Street Coffee (FrontStreet Coffee) selects Panama Hartmann coffee beans for a brewing demonstration】

Region: Volcan

Estate: Hartmann Estate

Altitude: 1250-1700m

Variety: Catuai

Processing method: Wine processing

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, pour in a small stream to 125g and pause, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Thick texture, noticeable sweet and sour notes, smooth on entry, rich red wine mouthfeel, high sweetness, lively and bright acidity, rich layers; tropical fruit, nuts, red wine finish, honey and sucrose notes are prominent, presenting a brown sugar flavor after completely cooling.

4. Costa Rica (Flavor characteristics: nutty, floral toffee flavors, moderate sweet and sour, 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 the British aristocracy as "golden beans." After breaking free from Spanish colonial rule, the local government strongly supported the coffee industry with a series of policies, promoting the development of private estates. Gradually wealthier coffee farmers sent their children to Europe for further study, and after returning home they became doctors and engineers. This shows that coffee farmers have a very high status in Costa Rica. In addition, Costa Rican law allows only Arabica to be planted; Robusta is a "contraband" within its borders, a pioneering move rarely seen in the world.

【Costa Rican Coffee Bean Processing Methods】

Costa Rican coffee beans are mostly washed, but the most representative is honey processing, which has higher sweetness than washed. Honey processing retains the mucilage before drying, and the processed coffee beans carry a honey-like sweetness. 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: the beans are not depulped first but placed directly on drying beds overnight, causing the skin and pulp to shrink into a raisin-like shape; the subsequent steps are the same as regular honey processing.

【Costa Rican Producing Regions】

Costa Rica has eight major 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 1200 to 1700 meters above sea level, with fertile soil and good drainage; the harvest season is December to March. Its characteristic is the full mouthfeel created by high altitude: smooth, hard and plump beans, and rich aroma.

The Central Valley is at 1200 to 1600 meters above sea level, with a harvest season from November to March. The region contains three high-altitude volcanoes: Irazu, Barva and Poas, which provide abundant nutrients to the surrounding coffee. The superior microclimate plus volcanic fertile soil give Central Valley beans chocolate cocoa notes and elegant aroma. The region has three sub-regions: San José, Heredia and Alajuela.

The Tres Rios region is located on Irazu Volcano not far east of the capital, at 1200 to 1650 meters above sea level, with a harvest season from December to March. In recent years, as the urban area has extended into the suburbs, farmland has been sold to developers, causing a sharp drop in coffee output in Tres Rios; most of the output is almost entirely bought up by Starbucks, making it hard for the industry to purchase. The well-known Aquiares Estate in Tres Rios has been in operation since 1857 and has a long history. The region has a good climate, and its coffee beans have excellent balance.

【Front Street Coffee (FrontStreet Coffee) selects Costa Rica Baja coffee beans for a brewing demonstration】

Region: Tarrazu

Estate: Canet Estate

Altitude: 1950m

Variety: Caturra

Processing method: Raisin honey processing

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

A fermented rice wine aroma, with the sweet and sour notes of ripe tropical fruit and berries on entry, nutty and creamy flavors, a caramel-like aftertaste, and a faint floral finish.

5. Honduras (Flavor characteristics: balanced and smooth, slightly sour and sweet, high in both body and aroma)

Honduras's 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's coffee industry gradually grew. In particular, the involvement of Japanese specialty coffee cooperation in 2010 further revealed Honduras's potential to become a star. Since 2011, Honduras's coffee output has surpassed Guatemala's, making it the largest producer in Central America and entering the world's top ten.

Most Honduran coffee is sold to Europe, with Germany as the main importer, importing nearly 40 million kilograms each year. Although some is also sold to the United States and Japan, sales are not as considerable as those to 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 the country's coffee production.

【Honduran Coffee Bean Processing Methods】

High-quality Honduran coffee mostly uses the washed method, which preserves the coffee beans' most original flavor. In addition, on the basis of washed processing, barrel-fermented washed processing has also emerged. The recently popular Sherry coffee beans use refined washed whisky sherry barrel fermentation: freshly picked coffee cherries are first refined-washed, then placed in barrels that previously aged sherry for low-temperature fermentation for 30 to 40 days (at about 15-20℃), and then shade-dried.

【Honduran Producing Regions】

Honduran coffee is divided into six major producing regions, mainly located in the west and south: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical and El Paraiso. Among them, three are the main producing regions:

Montecillos: Honduras's highest-altitude producing region, with a bright mouthfeel and rich layers, full of intense fruit and sweet aroma, with citrus notes.

Copan: Coffee beans have chocolate notes, a full body and high sweetness.

Agalta: Coffee beans have honey-like sweetness and balanced acidity, with chocolate character.

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

【Front Street Coffee (FrontStreet Coffee) selects Honduras Sherry coffee beans for a brewing demonstration】

Region: Masaguara

Estate: Moka Estate

Altitude: 1500-1700m

Variety: Caturra, Catuai, Pacas

Processing method: Refined washed whisky sherry barrel fermentation

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Vanilla and cream aromas on entry, with citrus and berry acidity; almond and dark chocolate notes in the middle, maple syrup sweetness in the tail, and a vanilla finish; the flavors are distinct and the mouthfeel is smooth. The flavor remains relatively stable from hot to cold, with no off-flavors appearing.

6. Jamaica Blue Mountain (Flavor characteristics: rich and mellow, with a perfect balance of sweet, sour and bitter)

Jamaica is an island country in the Caribbean, and Blue Mountain is the highest mountain in the western Caribbean (2256 meters above sea level; coffee can only be planted below 1700 meters, while above that is protected forest). Blue Mountain lies 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 keeps 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: the natural 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 many hardships, not only needing permission from Jamaica's Ministry of Agriculture to export non-washed green beans, but also repeatedly studying and drawing on the experience of excellent estates to adjust the processing plan.

【Jamaican Blue Mountain Coffee Bean Grading】

Coffee in Jamaica's Blue Mountain area 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 Coffee (FrontStreet Coffee) selects Jamaican Blue Mountain coffee beans for a brewing demonstration】

Region: Blue Mountain

Estate: Clifton Mount Estate

Altitude: 1310m

Variety: Typica

Processing method: Washed

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Kono dripper, 88℃ water temperature, 15g 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 to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Clean and mild mouthfeel, rich and mellow, with dark chocolate, nuts and cream, and a balance of sweet, sour and bitter.

7. Guatemala (Flavor characteristics: rich fruity aroma, balanced sweet and sour)

Although Guatemala is small in land area, it is blessed with both mountains and seas, possessing tropical rainforests, volcanic geology, highland valleys and varied microclimates; these geographical factors create Guatemala's unique coffee flavors. Guatemala's average altitude is high, with the coffee belt distributed above 1500 meters, making it easiest to grow strictly hard beans, with a very high proportion of specialty grade; it mainly cultivates Bourbon, Typica, Caturra and Catuai.

【Guatemalan Coffee Bean Processing Methods】

Guatemalan coffee beans mainly use washed processing, supplemented by natural. Washed ensures fruity flavor, while natural enhances richness and layering on that basis.

【Guatemalan Producing Regions】

Guatemala is divided into eight major producing regions, five volcanic and three non-volcanic: Antigua, Traditional Atitlan, Coban Rainforest, New Oriente, San Marcos Volcano, Acatenango Valley, Vivet Highlands and Fraijanes Plateau. Even within the same producing region, flavors are not necessarily the same. For example, in the Vivet Highlands, crossing just one mountain can bring a greatly changed flavor; combined with increasingly diverse varieties and processing methods, the flavors present a scene of many schools contending.

【Non-Volcanic Producing Regions】

Among Guatemala's three major non-volcanic producing regions, the Vivet Highlands has the driest climate and the highest altitude. Its coffee bean flavor is characterized by high acidity, bitter yet aromatic and rich, with a wine-like aftertaste and a good mouthfeel.

The biggest feature of the Coban Rainforest producing region is the rainforest. There are two seasons a year, a major rainy season and a minor rainy season. The tropical rainforest brings high humidity and abundant nutrients; the most distinctive feature of the coffee flavor is intense fruity aroma, closely related to the local high humidity.

The New Oriente producing region is located in the easternmost part of Guatemala. Coffee cultivation started latest there, and it was once Guatemala's most remote and poorest area. Its rainy and foggy characteristics make it somewhat similar to the Coban rainforest, but with slightly less moisture and rainfall. The soil is rich in minerals with balanced nutrients. Its coffee bean flavor is characterized by balance, full body and chocolate notes, but its fruity acidity is the lowest among the eight producing regions; chocolate aroma is New Oriente's main feature.

【Volcanic Producing Regions】

The Antigua producing region is one of Guatemala's most famous producing regions, with the highest award frequency, crowned with the name "classic." Its main features are rich volcanic soil, relatively low humidity, ample sunlight and large temperature differences between day and night. The region is surrounded by three volcanoes: Agua, Fuego and Acatenango. Among them, Fuego is one of Guatemala's three most active volcanoes. Frequent volcanic activity allows volcanic pumice to retain moisture, providing a steady supply of volcanic ash and minerals to the soil, overcoming Antigua's shortcoming of relatively low rainfall and creating the extremely balanced sweet, sour, bitter, spicy and aromatic flavor of the local coffee.

The Acatenango Valley producing region reaches altitudes as high as 2000 meters, with dense shade and a unique ecology. Nearby volcanoes erupt continuously, enriching the soil with fertile minerals and making it the best natural fertilizer; coffee processing is mainly done by traditional family methods. The coffee bean flavor is similar to Antigua's, but with slightly lower fruity acidity, notable and pleasant dry and wet aromas, a full body, a clear finish and an aroma that delights the senses.

The Traditional Atitlan producing region has the most abundant organic matter among the five major volcanic areas, with long-accumulated excellent planting and processing techniques. 90% of the coffee is planted on the steep volcanic slopes along Lake Atitlan, at about 1300 to 2000 meters above sea level. Its coffee bean flavor is characterized by mild acidity, bright orange peel aroma and good body.

The Fraijanes Plateau producing region is a volcanic producing region at high altitude, with soil rich in minerals. Its coffee bean flavor tends toward balance, but compared with Antigua it has a more unique aroma and flavor.

【Front Street Coffee (FrontStreet Coffee) selects Antigua La Flor coffee beans for a brewing demonstration】

Region: Antigua

Estate: La Minita Estate

Altitude: 1850m

Variety: Bourbon, Caturra, Catuai

Processing method: Washed

【Brewing Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreet Coffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreet Coffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

Noticeable citrus acidity, rich floral aroma, pleasant sweetness, medium body, a slight caramel note in the finish, overall balanced and clean with a smooth texture.

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

Nicaragua's growing conditions are no worse than those of other Central American countries; coffee grown under shade at high altitude has a round and balanced mouthfeel, with acidity that is not too sharp. The main reason it is not famous is war and hurricane damage, which prevented single farms from continuing operations and left no historical records for green bean buyers to trace and consult farm information. It was not until after 2003, when the negative factors affecting coffee quality were removed and the lagging transportation was fully developed, that good coffee gradually emerged.

Nicaraguan coffee is all planted in fertile volcanic soil, and SHG is the top grade harvested at high altitudes of 1500 to 2000 meters.

Front Street Coffee (FrontStreetCoffee) found that in Nicaraguan coffee, coffee produced by smallholders shows a clean and bright, delicate and soft acidity reminiscent of Costa Rican coffee when lightly roasted, while dark roasting gives off the sweet, full and mellow mouthfeel of Colombian coffee.

【Nicaraguan Coffee Bean Processing Methods】

Nicaraguan coffee beans mainly use washed processing, supplemented by natural. Washed ensures a delicate sweet and sour taste, while natural enhances richness and layering on that basis.

【Nicaraguan Producing Regions】

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

Nueva Segovias is located on Nicaragua's northern border. As early as 1525 AD, Spaniards came searching for gold mines. In recent years it has begun to build the country's best coffee reputation and has also achieved great success in Nicaragua's Cup of Excellence competition. Coffee is generally grown above 1500 meters above sea level. Its unique flavor conditions make this area, crisscrossed by branches of the Cordillera mountains, a gold mine for specialty coffee.

【Front Street Coffee (FrontStreetCoffee) selects 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 Suggestions】

Brewing parameters used by Front Street Coffee (FrontStreetCoffee): Hario V60 dripper, 90℃ water temperature, 15g dose, 1:15 coffee-to-water ratio, medium-fine grind (80% passing through a No. 20 standard sieve).

Front Street Coffee (FrontStreetCoffee) uses staged extraction: 30g water for a 30-second bloom, then pour in a small stream in circles to 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop (timing starts from the beginning of the bloom); extraction time is 2 minutes.

【Flavor Description】

A fermented aroma on the nose, with nuts, berries and cream on entry, dark chocolate when the temperature drops slightly, and a faint fermented note in the finish; the whole bean has a thick and balanced mouthfeel.

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