Central America

Central American coffees are celebrated for their vibrant and diverse flavor profiles, shaped by the region’s unique geography and growing conditions. Known for high-altitude plantations and fertile volcanic soils, these coffees offer balanced and nuanced flavors, often marked by bright acidity. Costa Rica produces some of the most well-rounded coffees, with the Tarrazú region being famous for its citrus and chocolate notes. Guatemala’s coffees, particularly from Antigua and Huehuetenango, are known for their full-bodied character, with hints of chocolate and fruity acidity. Honduras, the largest coffee producer in the region, offers well-balanced brews with medium bodies and a range of citrus to chocolate flavors. Meanwhile, Nicaragua and El Salvador are lauded for their smooth and delicate cups with sweet notes of caramel and chocolate. Panama, though relatively new in the global coffee scene, has gained fame for its caturra variety, which is prized for its intricate, floral, and tea-like qualities. Central America’s commitment to traditional wet processing techniques enhances the clean and bright taste of its coffees, making them a favorite among specialty coffee enthusiasts worldwide.