Which Coffee Countries in Latin America Define the Regional Cup?

Latin America began cultivating coffee in the 18th century and now ranks as a pivotal producing region. Brazil brings an intense chocolate finish, Colombia a balanced nutty sweetness, Costa Rica honey-processed fruity aromas, and Guatemala full-bodied layers from volcanic soil. These coffee countries share a mild, aromatic, balanced profile with lively acidity.

Panama geisha stands apart within the region for bright acidity and floral notes such as ginger lily and citrus. The starting point came in 1721, when French naval officer Gabriel Mathieu de Clieu carried a coffee sapling from Africa to Martinique. Varietal characteristics, processing methods, and representative beans across seven countries explain much of the region's range.

Although Latin America only began cultivating coffee in the 18th century, it has risen to become the world's most pivotal coffee-producing region, thanks to sunshine, high mountains, moist fertile soil, and diverse micro-environments. From Brazil's intense chocolate finish to Colombia's balanced nutty sweetness; from Panama Geisha's bright acidity to Costa Rica's honey-processed rich fruity aromas, and to Guatemala's full-bodied layers nurtured by volcanic soil, Latin American coffee is known for its pleasant aroma, balanced flavor, and refreshing acidity. This article systematically reviews the varietal characteristics, processing methods, and representative beans of seven major producing countries, and includes brewing parameters and flavor descriptions for several of Front Street Coffee's everyday beans, providing coffee lovers with a complete guide to tasting Latin American coffee.

The history of coffee cultivation in Latin America dates back to the 18th century, yet this land, with its abundant sunshine, high-altitude mountains, fertile and rain-rich soil, and rich diversity of microclimates, has now developed into a globally pivotal coffee-producing region. Among Front Street Coffee (FrontStreet Coffee)'s everyday bean lineup, Front Street Brazil Red Bourbon presents cocoa notes, while Front Street Costa Rica Tarrazu takes a mild and smooth approach, with nutty and sweet aromas. In summary, Latin American coffee beans have a pleasant aroma, a quite balanced flavor profile, often accompanied by cocoa-like characteristics, while still retaining a refreshing and lively acidity. The Latin American region also has a famous bean—Front Street Panama Hacienda La Esmeralda Geisha coffee. On the bean list at Front Street Coffee (FrontStreet Coffee) stores, the Front Street Panama Hacienda La Esmeralda Natural Red Label has ginger lily and citrus notes in the dry aroma; on the palate, one can perceive the sweet-and-sour fruit tea flavors of ripe fruit, black tea, and citrus interwoven, with berry sweetness lingering in the finish and a lasting sweet aftertaste.

Core characteristics of Latin American coffee beans: balanced, moderate acidity, aromatic and smooth

In 1721, French naval officer Gabriel Mathieu de Clieu overcame numerous difficulties to bring the first coffee sapling from Africa to Martinique in Latin America; this was the starting point of coffee cultivation in Latin America. At the time, France was under Bourbon dynasty rule, so the Arabica coffee planted in Latin America acquired a name that is still used today and is thunderous in the coffee industry—"Bourbon." To this day, Bourbon has become one of the important branches of Arabica coffee.

The overall flavor of Latin American coffee is known for its balance; almost all types of flavors found in coffee can be matched in Latin American producing regions. The widespread use of the washed method to process green beans is also a major feature of Latin American coffee. Good processing makes the beans larger and more uniform than African coffee, with a lower defect rate.

Representative producing regions:

Brazil: intense mouthfeel with a chocolate aftertaste.

Colombia: relatively light taste, good balance, presenting nutty flavors, with fruity acidity in the finish;

Jamaica Blue Mountain: balanced sweet, sour, and bitter, mild, aromatic, smooth, with dark chocolate flavor.

Brazil (South America)

Coffee producing region | Brazil coffee grading system and four common processing methods in Brazil

As the world's largest coffee producer, Brazil's coffee of various grades and categories accounts for one-third of global consumption and occupies an important position in the international coffee trading market. Although Brazil faces several times more natural disasters than other regions, its arable land area is sufficient to compensate for these losses.

There are many types of Brazilian coffee, but industrial policy leans toward volume and low-cost routes, so top-quality coffee is not common; however, it is an ideal choice for blending with other coffees.

The most famous among them is Santos coffee, which has an aromatic, neutral taste. It can be brewed directly or blended with other coffee beans into a composite coffee, and is likewise a very good option.

South Minas is located in a hilly area at an altitude of 700 to 1,200 meters and is Brazil's earliest coffee-producing area. Due to rising labor costs, mechanical harvesting is now mostly used. Other types of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they require little care; although the taste is relatively rough, they are nonetheless a good value choice.

Because producing areas are spread across the country and quality varies, Brazil has an independent standard system (classified by amount of foreign matter from NO.2 to NO.8, by bean size from NO.13 to NO.19, and by flavor into six grades). Almost all Arabica coffee is of good quality and stable in price. The most famous "Brazil Santos" has been an essential component of coffee blends since ancient times and is well known to the public. In recent years, the reputation of the "Cup of Excellence" has also been quite high.

[Front Street Brazil Queen Farm Yellow Bourbon Coffee Beans]

Region: Mogiana, São Paulo State

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing method: Natural

Brewing parameters: Use a Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes.

Flavor description: The taste has obvious sweetness, with a faint lemon aroma, rich nutty flavors, and a pronounced dark chocolate note in the latter stage; the overall impression is relatively rounded.

Colombia (South America)

Colombia is one of the world's largest producers of high-quality coffee, a shining pearl on the world coffee map, and a coffee treasure land especially favored by God. Arabica coffee is grown on steep slopes at altitudes of 800 to 900 meters in the foothills, and all is hand-picked and washed.

Colombian coffee has a balanced flavor and a relatively smooth mouthfeel, like a gentleman in the coffee world—proper and well-mannered. Its producing areas are widely distributed, with Medellin, Armenia, and Manizales being the most well-known, conventionally collectively referred to as [MAM].

Colombia's specialty bean producing areas are mainly in the south, at altitudes above 1,500 meters, covering San Augustin in Huila, Popayan in Cauca, Nariño, and Tolima. The coffees produced in these places all have refined acidity and berry aromas, accompanied by caramel aroma and plenty of sweetness.

[Front Street Colombia Washed Huila]

Region: Huila

Altitude: 1500-1800

Variety: Caturra

Processing method: Washed

Brewing parameters: Use a KONO dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S) Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes.

Flavor description: Overall relatively balanced, with obvious sweetness; on the palate there are dark chocolate, nuts, and caramel, and as the temperature changes there is a soft fruity acidity.

Honduras (Central America)

Honduras is located in northern Central America, bordered by the Caribbean Sea to the north, the Gulf of Fonseca of the Pacific Ocean to the south, Nicaragua and El Salvador to the southeast, and Guatemala to the west. Its terrain is mainly mountainous and plateau. The country has a tropical climate, mild temperatures, and abundant rainfall, making it an ideal place for coffee cultivation.

Honduras produces two types of quite excellent coffee that are highly praised by coffee lovers. One is "Highland Coffee" grown at altitudes of 1,000 to 1,500 meters, and the other is "Strictly High Grown Coffee" grown at altitudes of 1,500 to 2,000 meters, representing Honduras's highest grade. Most Honduran coffee is exported to the United States and Germany.

Twenty years ago, in Honduras, in aspects such as control of processing details, maintenance of the environment around processing stations, investment in processing equipment, export procedures, and logistics transportation of green beans, it was almost unable to compete with neighboring countries. Generally, green bean quality was naturally more rough and less refined, and only a few estates or CoE winning lots could be called specialty. Starting in 2007, the situation began to improve. Led by the IHCAFE coffee board and many far-sighted dry mills, Honduras actively improved processing workflows, invested in green bean processing equipment, and improved transportation and export, gradually achieving results. Even though international market awareness remains relatively low, proactive roasters have already gone deep into Honduran coffee-producing areas, trying to uncover specialty beans.

In terms of output, in 2011 to 2012 Honduran coffee even rose to the leading position among Central American producing countries, harvesting about three million bags (46kg) of coffee annually. In addition to volume, IHCAFE, together with like-minded producer associations and processing stations, has carried out a series of plans, hoping to provide international buyers with high-quality and delicious Honduran coffee.

Honduran coffee has a rich and full-bodied taste, not astringent or sour, with high body and aroma, making it quite suitable for beginners. Honduran coffee can bring out multiple layers of flavor depending on the roast level. A medium roast can maximize the beans' sweetness, while a dark roast enhances bitterness, but the sweetness does not disappear. Generally speaking, medium roast has the best taste, with a rich and unique aroma, and is deeply favored by Honduran coffee lovers.

[Front Street Honduras Sherry Coffee Beans]

Region: Marcala

Farm: Mocha Farm

Altitude: 1500-1700m

Variety: Caturra, Catuai, Pacas

Processing method: Refined washed whisky sherry barrel fermentation

Brewing parameters: Use a Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes. Flavor description: On the palate there are aromas of vanilla and cream, with the acidity of citrus and berries; the middle section has almond and dark chocolate flavors, the finish has maple syrup sweetness, and the aftertaste is vanilla aroma. The flavors are distinct and the mouthfeel is smooth. The flavor remains relatively stable from hot to cold, with no other off-flavors appearing.

Panama (Central America)

Panama coffee is world-famous because of Geisha, and the reason is inseparable from Panama's uniquely favorable natural geographical conditions. Panama is the southernmost country in Central America, bordering the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north, and Colombia to the south... It is an important isthmus connecting North and South America. Under the influence of this geographical location, Panama has complex and changeable microclimates, which also creates the uniquely flavored Panamanian coffee.

Panama is roughly divided into four producing regions:

Boquete producing region, altitude 1,450 meters

The coffee produced in this region represents Panama's largest coffee output and best quality area.

Volcan volcanic producing region, altitude 2,000-3,000 meters

The coffee from this producing region is characterized by a mild and balanced flavor, and has recently gradually attracted the attention of international experts and coffee lovers.

Santa Clara producing region, altitude 1,500 meters

Because this producing region is irrigated and nourished by Chorerra Falls, and is close to the Panama Canal, coffee from all over Panama can be conveniently shipped to all parts of the world.

Piedra de Candela producing region, altitude 1,200 meters

This producing region is the most promising area with potential for developing high-quality specialty coffee.

In the unfolding history of Panamanian coffee, one of the most prominent highlights is—Geisha. Compared with the typical flavors of other Panamanian coffees, Geisha's uniquely distinct characteristics are even more intoxicating. While bearing everyone's expectations, its risks are also especially high: an extremely high mortality rate, low yield, difficulty in pruning, and additionally it requires complicated and costly processing methods to maintain its most original flavor.

Geisha's uniquely characteristic bright acidity. In the book "The Bean Seeker," the author Xu Baolin described it as, "If you do not know Geisha beans in your life, you cannot truly call yourself a gourmet," showing its unquestionable status in the coffee world. Is Geisha surnamed "Gui" [expensive]? I am not surnamed Gui, I am surnamed "Gui" [as in rose/geisha]!

[Front Street Panama Hartmann Coffee]

Region: Volcan

Farm: Hartmann Estate

Altitude: 1250-1700m

Variety: Catuai

Processing method: Red wine processing method

Brewing parameters: Use a Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream until 125g and pause, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes.

Flavor description: The texture is relatively full-bodied, with obvious sweet-and-sour notes; the entry is smooth with a very rich red wine mouthfeel, high sweetness, lively and bright acidity, and rich layers. Tropical fruit, nuts, red wine aftertaste, honey, and sucrose flavors are obvious. After completely cooling, there is a brown sugar flavor.

Costa Rica

Coffee beans produced in Costa Rica's high-altitude regions are world-famous: rich, mild in taste, but very acidic. The coffee beans here are carefully processed, and it is precisely because of this that there is high-quality coffee. The famous coffee is produced in the Central Plateau, where the soil consists of several continuous thick layers of volcanic ash and volcanic dust.

Excellent Costa Rican coffee beans are called "Strictly Hard Beans," and their classification standards are:

Strictly Hard Beans SHB at altitudes above 1,200 meters (3,900 feet)

Good Hard Beans GHB at altitudes of 1,000-1,200 meters (3,300-3,900 feet) Medium Hard Beans MHB at altitudes of 500-1,000 meters ( 1600 - 3300 feet)

Costa Rica's most mature processing method, [honey processing], generally gives coffee a great balance of sweetness and fruity acidity. The flavor is generally not as intense as natural coffee, but it is more refreshing and aromatic. The key to this flavor difference comes from the sugars and acidity in the mucilage layer. During sun drying, the sugars in the mucilage layer become more and more concentrated, and these sugars seep into the coffee beans.

Its three most famous producing regions are Tarrazu, located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley producing regions. Natural processing is a very traditional method and uses the fewest resources, but because there are too many uncontrollable factors, doing it well is very difficult.

The bean varieties grown in Costa Rica include Caturra, Catuai, and Villa Sarchi, and small amounts of Kenyan varieties such as SL28 and Obata have also been introduced.

Villasarchi Villa Sarchi

Originated in Costa Rica, it is a mutation of Typica. Like Typica, the angle between the branches and the trunk is 60 degrees, and the leaves are bronze-colored.

[Front Street Costa Rica Canet Estate Musician Series Mozart Coffee Beans]

Region: Tarrazu

Farm: Canet Estate

Altitude: 1950m

Variety: Caturra, Catuai

Processing method: Raisin honey processing method

Brewing parameters: Use a Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S) Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes. Flavor description: The entry has complex floral aromas and fermented sauce-like aromas, with raisin and dried-fruit-like sweetness, the acidity of star fruit and berries, and a sucrose sweet aftertaste.

Guatemala

Flavor characteristics: bitter yet aromatic and rich, with a good mouthfeel Guatemala's central region grows world-famous, excellent-flavored coffee. The coffee beans here often carry charred notes and cocoa aroma, though their acidity is slightly stronger. Slightly acidic, aromatic, and smooth, it is the best material for blended coffee. Its classification is divided into seven grades according to altitude. Coffee from highland origins is more aromatic, while coffee beans from lowland origins are lower in quality. [Pacamara]: A coffee variety, a hybrid discovered in El Salvador in the 1950s between Pacas (a sudden mutation of Bourbon) and Maragogype (elephant bean).

[Guatemala Producing Regions]

Guatemala is divided into eight major producing regions, five volcanic producing regions and three non-volcanic producing regions, namely Antigua, Traditional Atitlan, Coban Rainforest, New Oriente, San Marcos Volcano, Acatenango Valley, Vivette Highlands, and Fraijanes Plateau.

Even within the same producing region, flavors are not necessarily the same. For example, in the Vivette Highlands, after crossing a mountain, the coffee's flavor can immediately be felt to change greatly. In addition, with increasingly diverse varieties and processing methods, coffee flavors present a scene of a hundred schools of thought contending.

[Non-volcanic producing regions]

Vivette Highlands producing region: among Guatemala's three major non-volcanic coffee producing regions, it has the driest climate and the highest altitude. The coffee beans from this producing region are characterized by high acidity, bitter yet aromatic and rich, with a wine-like aftertaste and a good mouthfeel.

Coban Rainforest producing region: the biggest feature of this area is the rainforest. There are two rainy seasons a year, the major rainy season and the minor rainy season. The tropical rainforest in this area brings high humidity and abundant nutrients. The biggest characteristic of the coffee flavor is relatively intense fruity aroma, which is closely related to the local high humidity.

New Oriente producing region: located in the easternmost part of Guatemala, its coffee planting industry started the latest, and it was once the most remote and poorest area in Guatemala. Its characteristics of abundant rain and fog make it somewhat close to the Coban rainforest, but with slightly less moisture and rainfall. The soil is rich in minerals and nutritionally balanced. The coffee beans from this producing region are characterized by a balanced mouthfeel, full body, and chocolate notes, but the fruity acidity is the lowest among Guatemala's eight producing regions. Chocolate aroma is the main feature of New Oriente.

[Volcanic producing regions]

Antigua producing region: one of Guatemala's most famous coffee producing regions, with the highest frequency of awards, crowned with the name "classic." Its main features are rich volcanic soil, lower humidity, abundant sunshine, and large temperature differences between day and night. This producing region is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Among them, Fuego is one of Guatemala's three most active volcanoes. Because local volcanic activity is frequent, volcanic pumice can retain moisture and can provide a continuous supply of volcanic ash and minerals to the soil in this area, overcoming the shortcoming of relatively low rainfall in the Antigua producing region and creating the local coffee's flavor characteristics of extremely balanced acidity, sweetness, bitterness, and aroma.

Acatenango Valley producing region: altitude up to 2,000 meters, dense shade, unique ecology. Nearby volcanoes continuously erupt, enriching the soil with fertile minerals and making it the best natural fertilizer locally. Coffee processing is mainly done by traditional family methods. The coffee beans from this producing region are characterized by flavors similar to Antigua, but with slightly lower fruity acidity, notable and pleasant dry and wet aromas, full body, a clear aftertaste, and an aroma that refreshes the heart and mind.

Traditional Atitlan producing region: among the five major volcanic regions, its soil has the most abundant organic components. This area has long accumulated excellent cultivation and processing techniques. 90% of the coffee is planted on the steep volcanic slopes along the shores of Lake Atitlan, at altitudes of about 1,300-2,000 meters. The coffee beans are characterized by mild acidity, bright orange peel aroma, and good body.

Fraijanes Plateau producing region: a volcanic producing region with high altitude and soil rich in minerals. The coffee beans tend toward a balanced flavor, but compared with Antigua they have a more unique aroma and flavor.

[Front Street Guatemala Antigua Flower God Coffee Beans]

Region: Antigua

Farm: La Minita Estate

Altitude: 1850m

Variety: Bourbon, Caturra, Catuai

Processing method: Washed processing method

Brewing parameters: Use a Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)

Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes.

Flavor description: Citrus acidity is relatively obvious, with rich floral aromas, pleasant sweetness, medium body, and a slight caramel note in the latter stage. Overall balanced and clean, with a smooth texture.

Peru

Peruvian coffee carries obvious chocolate, cream, and herbal notes. The main bean varieties are Typica, Bourbon, and Catuai.

Main producing regions of Peru North: nearly 70% of Peru's coffee comes from here, mainly organic cultivation.

Central: this area is located at high altitude (1200-2000m). Most of the coffee produced is also organically grown, with elegant and smooth acidity and a distinct layering in the mouthfeel.

Peru adopts planned cultivation in coffee growing, greatly increasing coffee production. Its rich acidity and full, smooth body are its most notable features. Peruvian coffee has soft acidity, medium texture, and quite good taste and aroma, making it an indispensable component in blended coffee. Outstanding-quality Peruvian coffee has a rich aroma, smooth mouthfeel, distinct layers, rich sweetness, and beans with soft fruity acidity and rich premium dark chocolate notes.

Ecuador

Its varied ecosystems create Ecuador's rich coffee flavors, but most still display classic South American characteristics, such as medium body, layered acidity, and relatively high sweetness. Most coffee is organically grown, and coffee from high-altitude areas has quite good quality.

Main producing regions of Ecuador

Manabi Province: this place is dry and coastal, with altitudes ranging gently from 300 to 700m. It is Ecuador's largest coffee producing region, and its Arabica output accounts for half of the country's total.

Zamora Chinchipe Province: located in southeastern Ecuador at high altitudes of 1000——1800m, mainly producing washed Arabica, with a bright, sweet flavor and berry notes.

Loja Province and El Oro Province: 20% of the country's Arabica comes from this area. Because the climate is dry, the coffee beans are almost all naturally processed.

Jamaica Blue Mountain

When it comes to drinking coffee, many friends will immediately say, "Give me a Blue Mountain." Jamaican Blue Mountain coffee has a high reputation, low production, and a long history. It can be said that even if you have never drunk specialty coffee, you have still heard of Blue Mountain coffee.

The three major producing regions of Blue Mountain coffee

The Blue Mountain area is a small place with only 6,000 hectares of planting area; it is impossible for all coffee marked "Blue Mountain" to be grown there. Another 12,000 hectares of land are used to grow two other types of coffee (non-Blue Mountain coffee): Jamaica High Mountain Supreme Coffee and Jamaica Coffee.

Its grades are divided by bean size into NO.1, NO.2, NO.3, and hand-selected PB. Among them, the basic standards for NO.1 Blue Mountain green beans are beans of 17 screen or above, a defect rate below 3%, and a moisture content of about 13%. In addition, to date, the only processing method for Jamaican Blue Mountain coffee green beans is washed; there is no natural or other processing method.

Jamaican Blue Mountain coffee bean processing method Front Street Jamaican Blue Mountain coffee beans mainly use the washed method. This is to ensure the standard flavor of Blue Mountain coffee, but this year everyone is also in luck: a 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, and the R&D team went through countless hardships. Not only did they need permission from Jamaica's Ministry of Agriculture to export non-washed green beans, they also had to inspect and learn from excellent estates many times and adjust 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.

Blue Mountain Coffee is further divided into grades. From high to low, they are: Blue Mountain No.1, Blue Mountain No.2, Blue Mountain No.3, and PB (also called peaberry, round bean).

Blue Mountain No.1 (No.1): 96% of green beans are 17/18 screen beans, defect rate below 2%.

Blue Mountain No.2 (No.2): 96% of green beans are 16/17 screen beans, defect rate below 2%.

Blue Mountain No.3 (No.3): 96% of green beans are 15/16 screen beans, 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

Farm: Clifton Estate

Altitude: 1310m

Variety: Typica

Processing method: Washed

Brewing parameters: Use a Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)

Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes. Flavor description: The mouthfeel is clean and mild, rich and aromatic, with dark chocolate, nuts, cream, and a balance of sweetness, acidity, and bitterness. Bolivia

In Bolivia, difficult transportation has limited the speed of its coffee development, but the quality is not inferior at all. Bolivian beans are all quite good in quality, with obvious fruity notes and sometimes floral aromas as well.

In particular, when Japanese competitor Miki Suzuki won second place in the world at the 2017 WBC (World Barista Championship) held in Seoul with Bolivian Geisha, Bolivia as a coffee-producing country became further known. Most Bolivian bean varieties are Typica, Caturra, and Catuai, and organic cultivation is found almost everywhere.

Bolivia has diverse terrain; its capital, La Paz, is located in the west of the country at an altitude of 3,500 meters. High altitude brings great advantages to coffee cultivation, but Bolivia's coffee industry remains weak, with annual output of only 150,000 bags.

Bolivian farmers mainly use the washed method to process green beans, and some occasionally use natural or honey processing. It is worth mentioning that because Bolivia's climate is even colder than that of other coffee countries of origin, many farmers use mechanical drying rather than sun drying.

[Front Street Bolivia Waliki Estate Cocoa Natural Java]

Coffee producing region: La Paz

Growing altitude: 1,600 meters

Coffee variety: Java

Processing method: Cocoa natural processing

Brewing parameters: Use a Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W) Brewing method: Use staged extraction: bloom with 30g water for 30 seconds, pour in a small stream in circles until 125g and pause, then when the water level drops and is about to expose the coffee bed, continue pouring until 225g and stop. (Start timing from the beginning of the bloom.) Extraction time is 2 minutes.

Flavor description : Slight fermented note, grape, slight nuts, floral aroma, medium acidity, juicy mouthfeel

For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID: kaixinguoguo0925

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