Flavor Profile Introduction of Central and South American Coffee Beans - Single Origin Coffee Central and South America Edition

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El Salvador

Active volcanic activity has brought mineral-rich volcanic ash to El Salvador. The soil composition, primarily consisting of volcanic ash, contains more minerals but less organic matter. Therefore, to maintain the natural advantages and compensate for the lack of organic matter, Salvadoran farmers use processed coffee cherry pulp residue or organic matter under coffee trees as fertilizer to supplement the deficient organic matter in the soil, enabling coffee trees to produce coffee beans with more harmonious flavors.

El Salvador's most meaningful initiative has been introducing organic agriculture to the world, cultivating over 150,000 tons of organic coffee annually.

El Salvador has six major coffee-producing regions, mostly distributed on high mountain slopes or plateau areas above 1,200 meters altitude covered with volcanic ash. The coffee harvesting season runs from November to April of the following year.

Since coffee thrives in moderate climates, El Salvador's coffee trees are primarily grown under the shade of tall trees (shade-grown coffee) to avoid excessive temperatures and direct sun exposure that could affect coffee bean quality.

The coffee beans produced belong to the Arabica species, with Pacas and Bourbon varieties being the main types. These are large beans with sweet flavors and excellent taste profiles.

Regional Introductions

Apeneca-Ilamatepec Mountain Range

Location: Western El Salvador

Flavor Profile: Sweet, floral, and aromatic. Flavors of chocolate, nuts, peaches, and cream, with subtle citrus acidity and refined texture, with a long-lasting aftertaste

Cultivation Altitude (m): 500 – 2,365

Alotepec-Metapan Mountain Range

Location: Northern El Salvador, bordering Honduras

Flavor Profile: Excellent aroma, floral flavors, with chocolate and citrus balanced by special acidic caramel sweetness, featuring prominent fruit flavors

Cultivation Altitude (m): 1,000 – 2,000

El Balsamo-Quezaltepec Mountain Range

Location: Southern foothills of the coastal mountains in La Libertad Province, El Salvador, approximately south of San Salvador and San Vicente cities. Extending west from the Armenia Gorge to another province, La Paz, in the northwest

Flavor Profile: Coffee from this region has excellent balance, creamy flavors, excellent concentration, vanilla aroma and bright acidity, with very smooth texture

Cultivation Altitude (m): 500 – 1,960

Chichotepec Volcano Region

Location: Located in San Vicente city, central El Salvador

Flavor Profile: Fragrant aroma, with orange blossom floral flavors and chocolate sweetness

Cultivation Altitude (m): 500 – 1,000

Tecapa-Chinameca Mountain Range

Location: Located between San Miguel city, Lempa River and Grande River, with northward-sloping mountains extending to the central valley region, and gently descending to coastal areas in the south

Flavor Profile: Very diverse flavors, with excellent balance of coffee concentration, aroma, acidity and sweetness, featuring chocolate and ripe fruit flavors, plus cantaloupe, apple, and grape sweetness

Cultivation Altitude (m): 500 – 2,139

Cacahuatique Mountain Range

Location: Located east of Barrios city area, between San Miguel Province and Morazán Province, extending from the Torola River Valley in the north (mountainous area along the Honduras border) to the Torola River Valley in the south, and eastward to San Francisco Gotera city

Flavor Profile: With refined juice flavors, excellent texture, rich coffee flavor and almond aroma

Cultivation Altitude (m): 500 – 1,663

Nicaragua

Nicaragua's coffee is mainly produced in its central and northern regions. The widespread volcanic ash and shade-grown cultivation methods produce high-quality Nicaraguan coffee with mild, smooth flavors and subtle acidity, suitable for blended coffee. Shade cultivation is its characteristic, with coffee beans processed using the washed method and sun-dried.

Compared to other countries, Nicaraguan coffee beans are relatively large. Especially the Maragogipe variety (a coffee tree species known as elephant beans due to their enormous size) from the Matagalpa region has a clean taste and excellent richness. This round and smooth quality receives high praise in the market.

Regional Introductions

Nueva Segovia

Location: Cool climate in the northeast, terrain consisting of steep mountains and jungles

Flavor Profile: High acidity, small beans, moderate sweetness, with flavors of dark chocolate, cream, citrus, coconut, peaches, raisins, and cherries. The acidity of this coffee is very similar to mulberry

Cultivation Altitude (m): 1,500 – 2,000

Matagalpa

Location: Mountainous region in the northeast, cool climate

Flavor Profile: Medium-high acidity, medium body, high sweetness, fragrant floral aroma. A coffee that is both delicate and smooth, with unique flavors like chocolate, caramel, fresh fruits, and lemon acidity. This coffee has a smooth and soft mouthfeel

Cultivation Altitude (m): 1,200 – 1,500

Jinotega

Location: Mountainous region in the northeast, cool climate

Flavor Profile: High acidity, good bean quality, moderate sweetness, with rich milk chocolate flavor and combination of raisins, plums, oranges, peaches, lemon, and vanilla

Cultivation Altitude (m): 1,200 – 1,500

Madriz

Flavor Profile: High acidity, small beans, moderate sweetness, and rich tulip fragrance. Also contains various fruit juice flavors like grapefruit, peaches, apples, vanilla, honey, and cherries

Estelí

Flavor Profile: Moderate acidity, good bean quality, moderate sweetness, with peach and apricot flavors, and foamy characteristics. It's a quality-balanced coffee with floral aromas

Guatemala

Guatemala is located at approximately 15 degrees latitude. Due to the extensive mountain ranges within its territory, regional climate variations are significant, creating Guatemala's eight major coffee-producing regions. All are located in highland terrain under subtropical climates, with abundant and stable rainfall, and excellent conditions of fertile volcanic ash soil. The coffee beans produced are all Arabica varieties, each with different flavors and characteristics. Superior acidity and fruit aromas make them smooth and palatable, ranking among the world's top coffees, suitable for single-origin consumption.

Regional Introductions

Antigua

Region Introduction: Rich volcanic soil, low humidity, intense sunlight, and cool evening winds are characteristics of the Antigua region. Three spectacular active volcanoes—Agua, Acatenango, and Fuego—form a beautiful valley landscape

Flavor Profile: Premium Antigua coffee is rich and mild, with full-bodied aroma and quality acidity

Cultivation Altitude (m): 1,500 – 1,700

Acatenango Valley

Region Introduction: Guatemala's emerging coffee-growing region, at 2,000 meters altitude, where lush forests shade smallholder coffee trees, also blocking hot air from the Pacific and converting it into moist air currents

Flavor Profile: With fruit acidity, rich aromatic flavors, leaving an unforgettable aftertaste

Cultivation Altitude (m): 1,300 – 2,000

Rainforest Cobán

Region Introduction: This region is shrouded in clouds and mist year-round, with abundant rainfall and cool climate. Local soil composition contains limestone and clay. Influenced by the Atlantic basin and tropical jungle climate extending northward, coffee in this region is mostly grown on gently sloping hills

Flavor Profile: Coffee characteristics in this region are distinctly different from other Guatemalan producing areas. Full-bodied beans with distinct and subtle acidity, and a light wine aroma

Cultivation Altitude (m): 1,300 – 1,500

Volcanic San Marcos

Region Introduction: The warmest coffee-producing region in Guatemala. This region has abundant rainfall, with the most prolonged rainy season and earliest flowering period. The rainy season peaks from June to September, sometimes with torrential downpours, with some areas receiving up to 197 inches of annual rainfall

Flavor Profile: Coffee from this region has noticeable acidity, full-bodied beans, with a clear, light floral aroma

Cultivation Altitude (m): 1,400 – 1,800

Traditional Atitlán

Region Introduction: One of Guatemala's four volcanic coffee regions. Atitlán's soil is rich in fertile organic matter. 90% of coffee is grown along extremely steep slopes extending to Lake Atitlán, Guatemala's largest and most famous volcanic lake

Flavor Profile: Coffee from this region is aromatic, with intoxicating fragrance, sweet-acidic balance, and full-bodied beans

Cultivation Altitude (m): 1,500 – 1,700

Highland Huehuetenango

Region Introduction: The driest and highest-altitude area among the three non-volcanic regions producing single-origin coffee. The Huehuetenango highlands are currently Guatemala's most rugged and remote area. Due to dry, hot winds from Mexico's Tehuantepec Plain blowing into the mountains, there is no frost damage, allowing coffee cultivation at altitudes up to 6,500 feet

Flavor Profile: Coffee beans from this region are firm and full, with special acidity and light wine fragrance

Cultivation Altitude (m): 1,500 – 2,000

Fraijanes Plateau

Region Introduction: The volcanic altitude in this area is quite high, with soil rich in pumice. The Fraijanes Plateau remains an active volcanic zone, so coffee from this region has characteristics similar to Antigua. However, abundant rainfall, high and variable humidity, and large temperature differences give the Fraijanes Plateau very different flavors

Flavor Profile: Contains quite elegant aroma, mild and full-bodied overall texture, with special and pleasant acidity

Cultivation Altitude (m): 1,400 – 1,800

Honduras

Previously, Honduras had lower visibility in consumer markets due to lack of strong support in green bean processing and transportation. In recent years, Honduras has actively transformed and promoted its coffee industry, gradually opening up international recognition. Honduras harvests three million bags of coffee annually, providing the world with perfect coffee and unique coffee aromas. With large quantity and high quality, it has now become the second-largest coffee exporter in Central America and the tenth-largest in the world.

Honduran coffee is divided into six major regions: Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraíso, distributed across western and southern areas, with an average cultivation altitude above 1,100 meters.

Honduran coffee is of top quality and also the most competitively priced among Central American countries. Main exports go to the United States, Germany, and Japan. Coffee varieties are 100% Arabica, with 69% HG grade, 12% SHG, and 19% CS. Main varieties include Typica, Bourbon, Caturra, Villa Sarchi, and Lempira.

Regional Introductions

Copan Region

Origin: Located between Copan, Ocotepeque, and Lempira regions

Flavor Profile: Coffee from this region exhibits intense chocolate flavors, characterized by the combination of honey and caramel sweetness, with relatively light fruit flavors

Cultivation Altitude (m): 1,000 – 1,500

Opalaca Region

Origin: Located between Santa Bárbara, Intibucá, and Lempira regions

Flavor Profile: Exhibits strong lemon flavors, balanced with honey and caramel sweetness, featuring prominent fruit flavors

Cultivation Altitude (m): 1,100 – 1,400

Montecillos Region

Origin: Located between La Paz, Comayagua, Santa Bárbara, and Intibucá regions

Flavor Profile: Full of rich fruit and sweet aromas, paired with lemon and floral notes. Lemon and fruit aromas are important characteristics, especially peaches and oranges

Cultivation Altitude (m): 1,200 – 1,600

Comayagua Region

Origin: Located between Comayagua and Francisco Morazán regions

Flavor Profile: Primarily lemon-flavored, with sweet and chocolate notes

Cultivation Altitude (m): 1,000 – 1,500

Panama

Panama's coffee flavors and texture are moderate and uniform, somewhat resembling Blue Mountain character. Panama coffee is very smooth, with full-bodied, lightweight beans and perfect acidity balance. Its high-quality coffee beans have pure, distinctive flavors, and medium roasting is recommended.

Most Panamanian coffee belongs to medium and low-price tiers, but in recent years, Panama has actively promoted specialty coffee and has sold high-quality coffee beans at high prices in competition auctions, gaining worldwide attention. Good Panamanian beans have clean, clear, bright and gentle flavors, with medium body performance that surprises connoisseurs, making them considered excellent coffee. Many buyers like to use Panamanian beans for blends, with almost all high-quality coffee beans exported to France and Finland.

Regional Introductions

Boquete Region

Origin: High-altitude mountains

Flavor Profile: Produces large quantities of high-quality coffee, making it Panama's most productive and highest-quality coffee region

Cultivation Altitude (m): 1,450

Volcan Region

Origin: The fertile volcanic soil and cool climate of Baru Volcano provide excellent conditions for coffee cultivation

Flavor Profile: Mild and balanced flavors are gradually gaining attention from international experts and coffee enthusiasts, nearly matching the Boquete region

Cultivation Altitude (m): 2,000 – 3,000

Santa Clara Region

Origin: Near the Pacific coast, irrigated and nourished by clear river water from the Chorerra waterfall

Flavor Profile: Refreshing, mild, smooth, and elegant flavors that leave an unforgettable aftertaste

Cultivation Altitude (m): 1,500

Piedra de Candela Region

Origin: Lush Typica and Caturra trees grow under the shade of large trees next to pristine tropical rainforests

Flavor Profile: Considered to have potential for developing high-quality specialty coffee

Cultivation Altitude (m): 1,200

FrontStreet Coffee Pour-Over Recommendation:

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Mini grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Extraction time around 2:00

Analysis: Using three-stage brewing to clearly define the front, middle, and back-end flavors. Because V60 has many ribs and drains quickly, pausing during pouring can extend extraction time

Important Notice :

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