Latin American Coffee Story How to Drink Latin American Coffee Flavor Characteristics of Latin American Coffee

The Origin of Coffee Trees

Coffee trees belong to the Rubiaceae family in botanical classification. Native to the subtropical regions of Africa and to some islands in southern Asia, coffee was carried to Europe by Venetian merchants and by the maritime power of the Dutch during the 16th and 17th centuries, and from Africa it spread to countries around the world. Today, coffee trees are cultivated in more than 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia and India.

Coffee Tree Classification

The classification of coffee trees is complex, with numerous species, varieties and cultivars. Different varieties of coffee bean offer distinct flavors, and even trees of the same variety can produce beans with unique characteristics because of differences in soil, climate and other environmental factors. Coffee is most vulnerable to frost damage, and centuries of agricultural development have established the major coffee-growing regions around the equator, between the Tropic of Cancer and the Tropic of Capricorn. These areas receive abundant rainfall and stay between 15-25°C (59-77°F), forming what is known as the Coffee Belt or Coffee Zone.

Main Coffee Varieties

Coffee is generally classified by bean size into two main types. Arabica, highly regarded for its distinct fruity acidity and excellent flavor, is known as small-bean coffee. The other is Robusta, which has larger beans, lower acidity, stronger bitterness and higher caffeine content.

Global Coffee Growing Regions

The world's coffee belt is divided into three major growing regions: Latin America, Asia-Pacific and Africa. Careful selection of the best bean sources from each region, combined with optimal roasting techniques, brings out the inherent aromas and characteristics of the beans. The result is coffee that not only offers exceptional flavor profiles but also showcases the diverse aromas and flavors coffee has to offer.

Latin American Coffee Processing

Latin American coffees are predominantly washed. This meticulous method ensures higher quality green beans with lower defect rates, producing larger, more complete beans.

The Americas Region

The Americas region, where coffee trees were first cultivated in the 18th century, is nourished by the Amazon River - the world's largest by discharge, drainage basin and number of tributaries, as well as the longest river. This has nurtured a rich ecological landscape in the rainforest. With advantages including abundant sunshine, high mountains, fertile rain-fed soil and diverse natural micro-environments, the region has become the world's most important coffee growing area.

Coffees from this region generally offer pleasant aromas and very balanced flavor profiles. They typically feature cocoa-like notes combined with bright, lively acidity, making for a very enjoyable single-origin experience.

Today, Latin America stands as one of the world's important coffee-producing regions, with coffee becoming virtually a specialty of the area. Statistics show that coffee plantations occupy at least 45% of the arable land in Latin America. Thanks to geographical advantages, Latin American coffee beans are primarily exported to the United States, followed by Europe and Asia. Coffee-growing regions are generally located in developing countries, while coffee-consuming nations are typically the so-called First World. Although Latin America is a coffee-producing region, its people are also coffee enthusiasts. Beyond common preparations like Americano, mocha, latte, cappuccino and espresso, various regions have their own drinking methods and terminology, giving rise to unique coffee cultures.

If African coffees are characterized by their fine berry flavors and Asian coffees by their distinct herbaceous notes, then Latin American coffees belong to the category of more balanced, versatile profiles.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

V60: 88-90°C / 1:15 ratio / 2 minutes brew time

FrontStreet Coffee Recommendation

To explore the balanced, rounded side of the Americas, FrontStreet Coffee recommends the Jamaica Blue Mountain No.1. This Typica single-origin is famously even from start to finish, with a gentle, mellow cup and clean sweetness. For the modern high point of specialty coffee, the Panama Red Label Geisha from Hacienda La Esmeralda shows jasmine florals, citrus, peach and a creamy, tea-like finish. Both are washed lots that reward a clean, careful brew.

For an everyday medium roast, the Brazil Queen Estate coffee is a naturally sweet Yellow Bourbon with cream, peanut, toast and sugarcane notes, smooth and clean on the palate. If you prefer a fruit-forward cup, the Colombia Sidra brings florals, tropical fruit, grape and passion fruit with a juicy body and a long finish.

FrontStreet Coffee suggests brewing any of these as a pour-over: V60, 88-90°C, a 1:15 ratio and a 2-minute brew time.