Breakfast Blend Coffee Beans Tasting Experience - Personal Test to Find the Best Coffee

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Latin American Coffee Overview

Latin American coffee is renowned for its balanced flavor profile, and the widespread use of washed processing is one of its defining characteristics. This excellent processing method results in more uniform bean sizes compared to African coffees, with lower defect rates. Additionally, this region has gradually begun experimenting with post-processing methods. FrontStreet Coffee's Honduras Sherry Coffee exemplifies these characteristics – it uses whiskey barrel fermentation processing, which produces rich whiskey flavors when brewed. However, one drawback of post-processing methods is that the flavors tend to dissipate quickly, so FrontStreet Coffee recommends consuming it promptly after brewing.

The Breakfast Blend coffee beans showcase a medium roast profile. In daily roasting, American region coffees often use medium roasting to express their characteristics of light acidity and rich body. Below is FrontStreet Coffee's comparison of Latin American coffee bean regional characteristics:

Representative Latin American Countries

Brazil (Flavor Profile: Low acidity, prominent nutty and chocolate notes, excellent body)

Brazil is the world's largest coffee producer and the second-largest coffee consumer. Although Brazil faces natural disasters several times more severe than other regions, its vast plantable area more than compensates for this.

In 2020, due to the COVID-19 pandemic, Brazil experienced delays in coffee harvesting progress. However, analysis suggests that this year's export volume is expected to set a new record. (This information comes from Coffee Finance Network reports.)

Brazil Coffee Bean Processing Methods

Compared to other Latin American countries, Brazil has significantly lower altitude, lacks microclimates, and traditionally uses shadeless cultivation for coffee trees. This results in Brazilian coffee beans having somewhat plain flavors without remarkable characteristics. There's even a saying in the coffee world that Brazil has no good beans (this is also related to Brazil's past industrialization when coffee bean quality wasn't prioritized).

However, Brazil has worked diligently to improve coffee quality, continuously cultivating and improving Arabica varieties. They adjust coffee bean processing methods according to dry and wet climate conditions to present the best regional flavors. Common processing methods include natural, pulped natural, and washed. Generally, high humidity regions use washed processing, while low humidity regions use natural or pulped natural methods.

Brazil Growing Regions

Brazil has 21 states, with 17 producing coffee. However, seven states account for 98% of total production: São Paulo, Paraná, Bahia, Espírito Santo, Minas Gerais, Rondônia, and Rio de Janeiro.

Brazil Coffee Bean Grading

① Grading by defect rate: From high to low, seven levels from No.2 to No.8. Grades are distinguished by the number of defective beans per 300g, using a deduction system. Deductions below 4 can be classified as No.2 (No.1, with no defective beans, is rare and cannot maintain consistent supply).

② Grading by bean size: 17 and 18 screen sizes are the highest grades.

③ Cup quality grading: From high to low - Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are most common.

④ Flavor grade classification: From high to low - Strictly Soft (very smooth), Soft (smooth), Softish (somewhat smooth), Hardish (harsh), Rioy (iodine taste).

Queen Manor Yellow Bourbon coffee beans are located in Mogiana, São Paulo State, featuring the unique Yellow Bourbon variety processed using natural methods.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: The taste has noticeable sweetness with a hint of lemon aroma, rich nutty flavors, and distinct dark chocolate notes in the finish. Overall impression is well-rounded.

Colombia (Flavor Profile: Rich and thick aroma, bright acidity, nutty flavors, excellent balance)

Colombia is the world's third-largest coffee producer, located in northwestern South America, with climate varying by terrain. The southern plains and Pacific coast have tropical rainforest climates, mountainous areas at 1000-2000m altitude have subtropical climates, and the northwest has tropical savanna climate.

Colombian coffee doesn't have the intense body of Brazilian coffee, nor the bright acidity of African coffee, but it offers excellent balance with both nutty and fruit acidity characteristics.

This year, affected by the COVID-19 pandemic, Colombia's coffee production decreased by 17% in the first four months of 2020 compared to the same period last year. Although the government ordered to maintain stable coffee economic operations, the pandemic's impact on reduced farming personnel and transportation restrictions was unavoidable.

Colombia Coffee Bean Processing Methods

Colombian coffee beans primarily use washed processing. Unlike other Latin American countries, Colombia uses a family-operated model where most coffee growers have their own washing facilities, allowing growers complete control over coffee quality.

Colombian coffee is often compared to Brazilian coffee because both are American beans and major coffee-producing countries. In fact, you can distinguish them by bean appearance without even tasting the flavors. This is due to completely different processing methods - Colombian coffee beans tend to have more silver skin, while Brazilian beans have almost none. They may be similar in bean size and shape, but the different processing methods make them easily distinguishable.

However, with the development of the coffee market, various processing methods have emerged. Colombia's Rose Valley Coffee and Flower Moon Night Coffee use anaerobic double enzyme washed and anaerobic natural processing, respectively.

Colombia Growing Regions

Colombian coffee cultivation is distributed along the Andes Mountains. From south to north, coffee regions are divided into four major areas: Northern, Central, Southern, and Eastern.

Northern Coffee Region

Has only one dry season (December to March) and one rainy season (April to November). Coffee flowers in March, followed by the approaching rainy season, and is harvested in October and November. The Northern region is further subdivided into micro-regions including Santander, Norte de Santander, La Guajira, Magdalena, and Cesar.

Central Coffee Region

Has two dry seasons and two rainy seasons annually. December to February and June to September are dry seasons, while March to May and September to November are rainy seasons, resulting in two coffee harvest seasons per year. Micro-regions include southern Antioquia, Boyacá, Caldas, Chocó, Risaralda, northern Quindío, northern Valle del Cauca, Cundinamarca, and northern Tolima.

Eastern Coffee Region

Coffee cultivation scale is much smaller, with climate similar to the north but higher rainfall and humidity. It only includes Arauca, Casanare, Meta, and Caquetá regions. The Eastern region suffered from armed conflict in the past and urgently needs coffee production to drive economic recovery. The Colombian National Federation of Coffee Growers is investing in helping this region plant varieties more suitable for its environment and focusing on helping farmers expand farm sizes.

Southern Coffee Region

Near the equator, coffee grows at higher mountain elevations. Like the north, the south has only one wet season and one dry season. The dry season is June to September, with the rainy season arriving in October and potentially lasting until May. Unlike the north, which harvests coffee in autumn, the southern harvest season typically begins in April and continues through June, allowing green bean suppliers to provide Colombian coffee beans almost year-round. The south mainly focuses on specialty coffee varieties, including Huila, Cauca, Narino, and Tolima provinces.

Colombia Flower Moon Night coffee beans come from El Esvedor Manor in Huila, using special anaerobic natural processing. The flavors of specially processed coffee dissipate very quickly, so if brewed, it should be consumed promptly.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small circular水流, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Balanced mouthfeel with floral strawberry notes and black cocoa aftertaste, plus creamy and fermented sensations.

Panama (Flavor Profile: Represented by Geisha, featuring unique floral aromas and bright acidity)

Panama coffee became world-famous thanks to Geisha, primarily due to its unique natural geographical conditions and specialized fine management model. Panama has volcanic ash soil, sufficient air humidity, and abundant solar energy resources. After the canal opened in the late 20th century, many American elites moved south, partly for work demands and partly to explore business opportunities. During this period, coffee developed rapidly, establishing Panama's position in specialty coffee.

Panama Coffee Bean Processing Methods

When it comes to Panamanian coffee beans, most are Geisha varieties. Processing Geisha coffee beans commonly uses washed and natural methods. Washed processing brings out Geisha's original floral and fruit acidity flavors, while natural processing adds richness and sweetness. Additionally, Hartman Manor's wine processing is quite distinctive, inspired by winemaking techniques, adjusting coffee bean quality by controlling pH, temperature, and humidity.

Panama Growing Regions

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

Boquete region, with an average altitude of 1450m, produces the most coffee and highest quality in Panama. Famous estates like La Esmeralda, Elida, and Kotowa are located here.

Volcan region, with an average altitude of 2000m, produces coffee with relatively mild and balanced characteristics.

Santa Clara region, with an average altitude of 1500m, is near the Panama Canal, making coffee transportation very convenient.

Piedra de Candela region, with an average altitude of 1200m, is a region gradually gaining attention in recent years. The industry believes it has potential for developing high-quality specialty coffee.

Panama Hartman Coffee comes from Hartman Manor in Volcan. Hartman Manor's unique wine processing creates wine-like flavors when consumed.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small water flow, segment the pour. Continue pouring to 225g and stop. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Relatively thick texture with noticeable sweet and sour sensations. Smooth entry with rich red wine flavor, high sweetness, bright and lively acidity, rich layers, tropical fruits, nuts, red wine aftertaste, honey, and sucrose flavors are prominent. After complete cooling, brown sugar flavors emerge.

Costa Rica (Flavor Profile: Nuts, floral toffee flavors, moderate sweet and sour, aromatic and mellow)

Costa Rica's coffee cultivation started early and was the first in Central America to grow coffee. As early as 1820, coffee was exported to Europe and became an instant success, once praised by British nobility as "golden beans." Later, after Costa Rica freed itself from Spanish colonial rule, the local government began implementing policies to strongly support the coffee industry, promoting the development of private estates. As coffee farmers gradually became wealthy, many sent their children to Europe for advanced studies, returning to become doctors and engineers. This shows the high status of coffee farmers in Costa Rica. Additionally, Costa Rica has laws allowing only Arabica coffee cultivation - Robusta beans are "prohibited" within its borders, a unique initiative worldwide.

Costa Rica Coffee Bean Processing Methods

Costa Rican coffee beans mostly use washed processing, but their most representative method is honey processing, which has higher sweetness than washed processing. Honey processing retains mucilage during drying, resulting in honey-like sweet flavors in the processed coffee beans. Based on the degree of mucilage retention, it's further divided into white honey, yellow honey, red honey, and black honey.

Building on honey processing, raisin honey processing has also been developed. This involves not depulping first, directly placing coffee beans on drying beds overnight to cause skin and pulp contraction, making them resemble raisins. Subsequent steps follow conventional honey processing.

Costa Rica Growing Regions

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

Tarrazu, located south of the capital San José at 1200-1700m altitude, has fertile soil with good drainage. Coffee harvest season is December to March. Its main characteristic is the unparalleled perfect taste created by high-altitude cultivation - smooth mouthfeel, hard and full beans, and rich aroma.

Central Valley, at 1200-1600m altitude, has a harvest season from November to March. The region contains three high-altitude volcanoes: Irazu, Barva, and Poas, providing rich nutrients for surrounding coffee areas. Superior microclimate combined with volcanic fertile soil gives Central Valley beans chocolate cocoa flavors and elegant aromas. This region has three sub-regions: San José, Heredia, and Alajuela.

Tres Rios region, near Irazu volcano east of the capital at 1200-1650m altitude, has a harvest season from December to March. In recent years, urban expansion into suburbs has led farmers to sell land to developers, causing sharp declines in Tres Rios coffee production. Most production is now contracted by Starbucks, making it difficult for the industry to purchase. The well-known Aquiares estate in Tres Rios has operated since 1857 with a long history. Tres Rios has good climatic conditions, producing coffee beans with excellent balance.

Costa Rica Bach Musician Series coffee beans come from Canet Estate in Tarrazu, using Costa Rica's famous raisin honey processing. Canet Estate produces four Musician Series coffee beans, with Bach being one of them.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small circular water flow, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Rice wine fermentation aroma, with sweet and sour sensations of ripe tropical fruits and berries at entry, nut and cream flavors, caramel aftertaste, and subtle floral notes in the finish.

Honduras (Flavor Profile: Balanced and smooth, acidic with slight sweetness, high body and aroma)

Honduras's coffee industry developed relatively late, far behind most neighboring Central American countries. With strong government support and learning from Brazil's development model, Honduras's coffee industry gradually developed. Particularly in 2010, Japanese specialty coffee involvement and cooperation gave Honduras potential to become a major player. Since 2011, Honduras's coffee production has surpassed Guatemala, becoming the largest coffee producer in Central America and ranking among the top ten worldwide.

Most Honduran coffee is exported to Europe, with Germany being the main destination, importing nearly 40 million kilograms annually. Although some Honduran coffee is exported to the US and Japan, sales volumes are not as significant as in Europe.

Honduras has 280,000 hectares of coffee plantations, predominantly small farms. Most coffee farms are smaller than 3.5 hectares, accounting for 60% of Honduras's total coffee production.

Honduras Coffee Bean Processing Methods

High-quality Honduran coffee mostly uses washed processing, which preserves the coffee's original flavors. Additionally, based on washed processing, barrel fermentation washed methods have been developed. The recently popular Sherry coffee beans use refined washed whiskey sherry barrel fermentation processing. Freshly picked coffee cherries undergo refined washing, then are placed in sherry wine-aged barrels for low-temperature fermentation for 30-40 days (at approximately 15-20°C), followed by shade drying.

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

Montecillos: The highest altitude region in Honduras, producing coffee with bright and complex flavors, rich fruit and sweet aromas, with citrus notes.

Copan: Coffee beans from this region have chocolate flavors, rich body, and high sweetness.

Agalta: Coffee beans from this region have balanced honey sweetness and acidity, with chocolate notes.

However, the recently popular Sherry coffee beans and Lychee Lan coffee beans don't come from these six major regions, but from Masaguara, a city in the Intibucá province of southwestern Honduras.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small circular water flow, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Entry has vanilla and cream aromas, citrus and berry acidity, with almond and dark chocolate flavors in the middle, maple sweetness in the finish, and vanilla aftertaste. Distinct flavors with smooth mouthfeel. Flavors remain stable from hot to cold temperatures, with no off-flavors appearing.

Jamaica Blue Mountain (Flavor Profile: Rich and mellow, perfect balance of sweet, sour, and bitter)

Jamaica is an island in the Caribbean Sea. Jamaica's Blue Mountains are the highest mountains in the western Caribbean (altitude 2256m, with coffee grown only below 1700m, above which is protected forest). Blue Mountains are located at 25° north latitude in the coffee belt, with fertile volcanic soil, fresh air, year-round rainfall, high humidity, large day-night temperature differences, regular rainfall, and misty cloud cover that protects coffee trees from direct sun.

Jamaica Blue Mountain Coffee Bean Processing Methods

Jamaica Blue Mountain coffee beans mainly use washed processing. This ensures the standard flavor profile of Blue Mountain coffee. However, coffee enthusiasts have something to celebrate this year - natural processed Blue Mountain coffee has been successfully produced. This natural processed Blue Mountain coffee represents an unprecedented innovative attempt. The development team faced numerous challenges, not only needing permission from Jamaica's Ministry of Agriculture to export non-washed processed green beans but also conducting multiple investigations and learning from excellent estates to adjust processing methods.

Jamaica Blue Mountain Coffee Bean Grading

Jamaica Blue Mountain region coffee 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: Blue Mountain No.1, Blue Mountain No.2, Blue Mountain No.3, and PB (also called peaberries or round beans).

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

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

Blue Mountain No.3: 96% of green beans are 15/16 screen size, with defect rate below 2%.

PB: 96% of green beans are PB, with defect rate below 2%.

As mentioned earlier, not all Blue Mountain coffee beans are genuine Blue Mountain. FrontStreet Coffee's coffee beans come from Jamaica's oldest Clifton Manor, which has Rainforest Alliance certification.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small circular water flow, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Clean and gentle mouthfeel, rich and mellow, with dark chocolate, nuts, cream, and balanced sweet, sour, and bitter notes.

Guatemala (Flavor Profile: Rich fruit aroma, balanced sweet and sour)

Although Guatemala has a small land area, it uniquely encompasses both mountains and sea, featuring tropical rainforests, volcanic geology, highland valleys, and varied microclimates. These diverse geographical factors create Guatemala's unique coffee flavors.

Guatemala has high average altitude, with coffee belts distributed above 1500m, making it ideal for growing extremely hard beans. Specialty grade proportion is high, mainly cultivating Bourbon, Typica, Caturra, and Catuai coffee varieties.

Guatemala Coffee Bean Processing Methods

Guatemalan coffee beans primarily use washed processing, supplemented by natural processing. Washed processing ensures the fruity flavors of Guatemalan coffee beans, while natural processing enhances richness and complexity.

Guatemala Growing Regions

Guatemala is divided into eight growing regions: five volcanic regions and three non-volcanic regions - Antigua, Traditional Atitlán, Cobán Rainforest, Nuevo Oriente, San Marcos Volcano, Acatenango Valley, Huehuetenango Highlands, and Fraijanes Plateau.

Even within the same region, flavors may vary. For example, in Huehuetenango Highlands, crossing over a mountain ridge can immediately result in significant flavor changes. Combined with increasingly diverse varieties and processing methods, coffee flavors present a flourishing diversity.

Non-Volcanic Regions

Huehuetenango Highlands region has the driest climate and highest altitude among Guatemala's three non-volcanic coffee regions. Coffee bean flavor characteristics include high acidity, bitter and aromatic, with wine-like aftertaste and excellent mouthfeel.

Cobán Rainforest region's main feature is rainforest, with two seasons annually - heavy rainy season and light rainy season. This area's tropical rainforest brings high humidity and abundant nutrients. The coffee's main characteristic is intense fruity flavors, closely related to local high humidity.

Nuevo Oriente region, located in easternmost Guatemala, has the most recent coffee cultivation development and was once Guatemala's most remote and poorest area. Its rainy and foggy characteristics make it somewhat similar to Cobán Rainforest, but with slightly less humidity and rainfall. The soil is rich in minerals with balanced nutrition. Coffee bean flavor characteristics include balanced mouthfeel, full body, chocolate notes, but with the lowest fruit acidity among Guatemala's eight regions. Chocolate aroma is Nuevo Oriente's main characteristic.

Volcanic Regions

Antigua region is one of Guatemala's most renowned coffee regions with the highest award frequency, crowned as "Classic." Its main features are rich volcanic soil, low humidity, abundant sunlight, and large day-night temperature differences. This region is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Fuego is one of Guatemala's three most active volcanoes. Frequent local volcanic activity provides pumice that retains moisture and continuously supplies volcanic ash and minerals to the soil, overcoming Antigua's low rainfall disadvantage and creating perfectly balanced flavors of sweet, sour, bitter, and aromatic characteristics.

Acatenango Valley region, with altitudes up to 2000m, has dense shade and unique ecology. Nearby volcanic eruptions continuously enrich the soil with fertile minerals, becoming the best natural fertilizer. Coffee processing mainly uses traditional family methods. Coffee bean flavor characteristics resemble Antigua but with slightly lower fruit acidity, prominent and pleasant dry and wet aromas, full body, clear aftertaste, and refreshing aroma.

Traditional Atitlán region has the most abundant organic components in soil among the five volcanic regions. This area has accumulated excellent cultivation and processing techniques over time. 90% of coffee is grown on steep volcanic slopes around Lake Atitlán at altitudes between 1300-2000 meters. Coffee bean flavor characteristics include mild acidity, bright citrus peel aroma, and excellent body.

Fraijanes Plateau region is volcanic with high altitude and mineral-rich soil. Coffee bean flavors tend toward balance but have more unique aromas and flavors compared to Antigua.

Antigua Flora coffee beans come from La Minita Manor in Antigua, using washed processing. Because they're grown near volcanoes, the coffee flavor carries Guatemala's characteristic smoky notes.

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

Brewing method: Using segmented extraction, bloom with 30g water for 30 seconds. When pouring to 125g with small circular water flow, segment the pour. Continue pouring to 225g when the water level drops to just expose the coffee bed. Extraction time is 2 minutes (timed from the start of blooming).

Flavor description: Citrus acidity is quite prominent with rich floral notes, pleasant sweetness, medium body, and slight caramel sensations in the finish. Overall balanced and clean with smooth texture.

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