What Coffee Varieties are from Latin America? Prices for Half a Pound of Latin American Coffee Beans

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Introduction to Latin American Coffee Origins

Currently, there are numerous varieties of coffee beans imported from around the world, making it difficult to choose. This article will introduce the main origins of Latin American coffee beans and their characteristics to serve as a reference for coffee selection.

Central and South America

Flavor Characteristics: Balanced, moderate acidity with rich aroma

Central and South America is the world's largest coffee-producing region, with countless specialty coffees available here. Taking Colombia, Guatemala, or Brazil alone as examples, the excellent coffee varieties are dazzling. What resource advantages make Central and South America so outstanding?

In 1721, French naval officer Gabriel Mathieu de Clieu overcame numerous difficulties and brought the first coffee seedling from Africa to Martinique in Latin America, marking the origin of Latin American coffee cultivation. Because France was under the rule of the Bourbon dynasty at that time, the Arabica coffee cultivated in Latin America acquired another name that remains famous in the coffee industry today: "Bourbon." Today, Bourbon has become an important branch of Arabica coffee.

The overall flavor profile of Latin American coffee is characterized by balance, and all coffee flavors can be found in Latin American coffees. The common use of wet processing for raw beans is also one of the characteristics of Latin American coffee. The good processing process also makes their beans larger and more uniform compared to African coffee, with lower defect rates.

■ Brazil (South America)

This largest coffee-producing region, with various grades and types of coffee accounting for one-third of global consumption, holds a significant position in the global coffee trading market. Although Brazil faces natural disasters several times higher than other regions, its plantable area is sufficient to compensate.

There are numerous varieties of coffee here, but its industrial policy focuses on quantity and affordability, so truly excellent specialty coffees are not abundant. However, it is a good choice for blending with other coffees.

Among them, the most famous is Santos coffee, which has a mellow and neutral taste. It can be brewed directly or mixed with other types of coffee beans to create blend coffee, which is also an excellent choice.

Other types of Brazilian coffee such as Rio, Paraná, etc., can be mass-produced as they require minimal care. Although the taste is somewhat coarse, they remain cost-effective coffees. Due to distribution across the country and varying quality, they have established their own standards (classified by impurity content from NO.2 to NO.8, by bean size from NO.13 to NO.19, and by flavor into six grades). Almost all Arabica varieties have good quality and stable prices, with the most famous being "Brazil Santos," which has been an essential component of blended coffee since ancient times and is familiar to the public. Recently, "Tolima Cup" has also received high praise.

● Premium Beans: Santos NO.2, Size NO.18

● Flavor Characteristics: Mild, balanced acidity and bitterness, gentle aroma

● Optimal Roast Level: Medium roast

■ Colombia (South America)

This second-largest coffee industrial nation after Brazil is also a leader in the Colombian Mild group (Colombia, Tanzania, Kenya) (Note: The Colombian Mild group is one of the New York Exchange's origin classifications, along with Arabica Mild, Unwashed Arabica, and Robusta). More famous origins include "Medellín," "Manizales," "Bogotá," "Armenia," etc. The coffee beans cultivated here are all Arabica varieties, with quite intense flavors and stable quality and prices. Roasted coffee beans appear larger and more attractive.

From low-grade to high-grade products can be produced, with some being rare world-class delicacies, so mellow in flavor that one cannot put them down.

● Premium Beans: Colombian Supremo / Excelso (larger beans besides Supremo)

● Flavor Characteristics: Heavy and rich acidity, bitterness, and sweetness, color like aged wine

● Optimal Roast Level: Medium to dark

■ Mexico (Central America)

This major Central American coffee-producing country offers coffee with comfortable taste and charming aroma. Premium Mexican coffees include Coatepec, Huatusco, and Orizaba, with Coatepec considered one of the world's finest coffees.

The coffee cultivation areas in this country, whether in terms of geographical or climatic conditions, are similar to Guatemala in the south, so it is included within the "Central America" scope. Main origins are distributed in states such as Chiapas and Oaxaca, especially washed Arabica beans from highland areas, which have excellent aroma and acidity. Specifications are divided into three main categories based on altitude: Altura (4000-4200 feet), Primera Lavado (2800-3300 feet), and Buen Lavado (2100-2500 feet). Most production is sold to the United States.

● Premium Beans: Mexican Altura

● Flavor Characteristics: Large beans with lively sweetness and acidity, rich and intense aroma

● Optimal Roast Level: Medium to dark

■ Guatemala (Central America)

World-renowned, exceptionally flavored coffee is grown in the central region of Guatemala. Coffee beans from here often carry roasted, cocoa notes, with slightly stronger acidity.

This is the coffee bean most familiar to Japanese people. The first origin is San Marcos, located adjacent to Mexico's mountainous region. The second origin is Cobán in Alta Verapaz. Others such as Cobán and Antigua are also very famous. With mild acidity, mellow flavor, and smooth taste, it is the best material for blended coffee. Its classification is divided into seven grades based on altitude. Coffee from highland areas is more mellow, while coffee beans from lowland areas have lower quality.

● Premium Beans: Guatemala SHB

● Flavor Characteristics: Bitter and aromatic, excellent mouthfeel

● Optimal Roast Level: Dark

■ El Salvador (Central America)

Along with Mexico and Guatemala, El Salvador is a producing country of the Other Milds group, and is competing for the top one or two positions in Central America. High-altitude origins produce large, well-proportioned coffee beans with rich, mild flavor. Here, it is also divided into three grades based on altitude: SHB (strictly high grown) = highland, HEC (high grown central) = mid-highland, CS (central standard) = lowland.

● Premium Beans: El Salvador SHB

● Flavor Characteristics: Mild and balanced acidity, bitterness, and sweetness

● Optimal Roast Level: Medium to dark

■ Honduras (Central America)

Washed coffee beans from mountainous regions are well-regarded, while coffee beans produced in lowland areas are slightly inferior in quality. Famous origins include Santa Bárbara, Gracias, Comayagua in the east, and Choluteca near Nicaragua. Coffee beans range from medium to large in size, with the characteristic of mild flavor. Premium products here are also divided into three grades based on altitude.

● Premium Beans: Honduras SHB

● Flavor Characteristics: Acidic with slight sweetness

● Optimal Roast Level: Medium to dark

■ Costa Rica (Central America)

Coffee beans produced in Costa Rica's high-altitude regions are world-renowned, being rich, mild in flavor, but extremely acidic. Coffee beans here are carefully processed, which is why they achieve high quality.

Famous coffee comes from the Central Plateau region, where the soil consists of several thick layers of volcanic ash and volcanic dust.

Superior quality, rich aroma with acidity, has received high praise. Production areas can be roughly divided into three regions: Pacific coast, Atlantic coast, and central areas, each graded by altitude. All coffee beans are quite large, especially those from the Pacific coast highlands which are acidic and aromatic - superior coffee beans, with the emerging brand "Cerro del Naranjo" appearing. Atlantic coast lowland coffee beans are acidic but not mellow, with nothing particularly special.

● Premium Beans: Costa Rica Cerro del Naranjo

● Flavor Characteristics: Moderate acidity with rich aroma

● Optimal Roast Level: Medium

■ Cuba (West Indies)

Cuba, famous for producing sugar, tobacco, and coffee, is a republic composed of the largest island of the West Indies, Cuba, and other附属 islands. Coffee was introduced in the mid-18th century by the French from Haiti. Coffee bean characteristics are medium-large, bright green quality beans. Grade classification is based on bean size: ETL (extra special), TL (medium grade), AL (ordinary). "Cristal Mountain" is Cuba's proudest high-quality, large, premium coffee beans.

● Premium Beans: Cuba Cristal Mountain

● Flavor Characteristics: Stable flavor, balanced acidity, bitterness, and sweetness

● Optimal Roast Level: Medium

■ Jamaica (West Indies)

Jamaica's national treasure, Blue Mountain coffee, is flawless in every aspect, much like wine. Today, many of the estates are owned by Japanese buyers.

Japanese buyers have purchased most Jamaican coffee in recent years, making it difficult to buy in the market. It is said that Britain has been unable to buy it for four years. The purchasing power of Eastern Asians is truly astonishing.

Jamaica is a republic composed of large and small islands in the Caribbean Sea. Coffee is cultivated on the mountain slope ranges that cross the island. Origins can be divided into three regions: BM (Blue Mountain) and HM (High Mountain) grade PW (Prime Washed Coffee Beans), which are also coffee brand names. Quality and price rankings are 1, 2, 3, while production rankings are 3, 2, 1. Among them, "Blue Mountain" has well-balanced flavor, aroma, richness, and acidity, receiving considerable praise. Products are almost exclusively sold to Japan.

● Premium Beans: Blue Mountain / High Mountain

● Flavor Characteristics: Consistent acidity, bitterness, and sweetness, excellent aroma

● Optimal Roast Level: Light to medium

■ Bolivia

South America is abundant in coffee beans, and Bolivia is no exception. Some regions of Bolivia have exceptional tropical rainforest environments that provide excellent natural conditions for organic coffee growth. Bolivian coffee has rich and unique aroma, whether it's the aroma after grinding the beans or the aroma of the brewed coffee - both are quite intense and rich, similar to a mix of floral and fruit aromas, leaving a lasting impression.

The advantages of Bolivian coffee lie in high altitude and excellent coffee varieties. Traditional Typica and small amounts of Caturra here receive high praise in the world market. In the past, Bolivian coffee trees were often planted around gardens as hedges, serving decorative purposes. True commercial production only began in the early 1950s. The severe frost of 1957 seriously damaged Brazil's coffee industry, while Bolivia benefited and developed rapidly. Bolivian coffee is grown at altitudes of 1,800-2,670 meters. The washed Arabica coffee beans are exported to Germany and Sweden, with a taste that is not among the best today and carries some bitterness.

● Premium Beans: Lake Titicaca

● Flavor Characteristics: Dry notes of roasted nuts and almonds, body with sweet caramel, smooth nutty milk texture, with impressive cleanliness and balance

● Optimal Roast Level: Medium

Latin American Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Latin American coffee beans have full guarantees in terms of brand and quality. More importantly, they offer excellent value - a half-pound (227g) package costs only around 80-90 yuan. Calculating at 15g per cup, one package can make 15 cups of coffee, with each cup costing only 5-6 yuan. Compared to cafes selling coffee for hundreds of yuan per cup, this is truly a conscientious recommendation.

Important Notice :

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Tel:020 38364473