What are the flavor profiles of American coffee beans? What are the coffee producing regions in the Americas? What are the characteristics of American coffee?

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Coffee Producing Countries in the Americas

Global coffee-producing regions can be divided into three major areas: America, Africa, and Asia. Today, FrontStreet Coffee would like to share with you the coffee-producing countries in the Americas. American coffee characteristics are very balanced, suitable for friends who cannot accept bright acidity. FrontStreet Coffee introduces American coffee-producing regions to share knowledge and spread value.

Central America

Central America is the land bridge connecting North and South America, consisting of seven countries: Colombia, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama. All seven Central American countries produce coffee, with Guatemala, Costa Rica, and Honduras ranking among the top ten global coffee exporters.

Coffee cultivation in Central America began in the eighteenth century. This important economic product originated in Costa Rica around 1840. After gaining independence from Spain in 1821, Central America experienced constant warfare. Costa Rica, being farther from the then-Spanish colonial capital Guatemala, was unaffected by civil wars. In contrast, Guatemala and El Salvador's coffee production was delayed due to civil conflicts. As political disputes gradually subsided, Central American countries began coffee production in the nineteenth century, with the exception of Honduras.

Latin American coffee beans are primarily characterized by balance and body. Unlike the herbal richness of Asian coffee-producing regions, Latin American coffee beans typically present flavors of cocoa and dark chocolate. Most Latin American coffee beans undergo washed fermentation processing, while Brazil predominantly uses semi-dry processing. The beans are large and complete.

Representative Countries (in no particular order)

1. Brazil (Flavor characteristics: low acidity, heavy nutty and chocolate notes, excellent body)

Brazil is the world's largest coffee producer and the second-largest coffee consumer (the first being the United States). Although Brazil faces several times more natural disasters than other regions, its sufficient planting area compensates for this.

Brazil Coffee Bean Processing Methods

Compared to other Latin American countries, Brazil has significantly lower altitude and lacks microclimates. Additionally, the practice of growing coffee trees without shade trees results in Brazilian coffee beans having somewhat plain flavors without remarkable characteristics. There's even a saying in the coffee industry that Brazil doesn't have good beans (also related to Brazil's industrial coffee era when little attention was paid to bean quality).

However, Brazil has worked hard to improve coffee quality, continuously cultivating and improving Arabica varieties, adjusting coffee bean processing methods according to dry and wet climate conditions to present the best regional flavors. Common processing methods include natural, semi-natural, and washed. Generally, high-humidity production areas use washed processing, while low-humidity areas use natural or semi-natural processing.

Brazilian Coffee Regions

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

Brazilian Coffee Bean Grades

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. A deduction 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 Cupping 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 more common.

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

Example: FrontStreet Coffee Queen Estate Yellow Bourbon Coffee Beans

Region: Mogiana, São Paulo State

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small circular motion to 125g, then continue pouring to 225g when the water level drops to expose the coffee bed. Extraction time is 2 minutes (starting from bloom).

Flavor Description

The taste has noticeable sweetness with a faint lemon aroma, rich nutty flavors, and distinct dark chocolate notes in the finish. The overall experience is quite rounded.

2. Colombia (Flavor characteristics: rich and intense 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 part of the eastern plains and the Pacific coast have tropical rainforest climates. Mountainous areas at 1000-2000 meters altitude have subtropical climates, while the northwest has tropical savanna climate. Colombian coffee has less intense body than Brazilian coffee, and its acidity is not as bright as African coffee. It has excellent balance, with both nutty and fruity acidic notes.

Colombian Coffee Bean Processing Methods

Colombian coffee beans primarily use the washed method. Unlike other Latin American countries, Colombia adopts a family-run business model, with most coffee growers having their own washing facilities, allowing growers to completely control the coffee quality themselves.

Colombian coffee is often compared to Brazilian coffee because both are American beans and major coffee-producing countries. In fact, they can be distinguished by bean appearance without tasting. This is because of the completely different processing methods used, resulting in Colombian coffee beans having more silver skin, while Brazilian coffee 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, different processing methods have emerged. Colombia's Rose Valley coffee and Flower Moon Night coffee use anaerobic double enzyme washed and anaerobic natural processing, respectively.

Colombian Coffee Regions

Colombian coffee cultivation is distributed along the Andes Mountains, from south to north. Coffee-producing regions are divided into four major areas: North, Central, South, and East.

Northern Coffee Region

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

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, Quindío, northern Valle del Cauca, Cundinamarca, and northern Tolima.

Eastern Coffee Region

Coffee cultivation is much smaller in scale, climatically similar to the north but with higher rainfall and humidity. It only includes regions such as Arauca, Casanare, Meta, and Caquetá. The eastern region has suffered from armed conflict in the past and urgently needs coffee production to drive economic recovery. The National Federation of Coffee Growers of Colombia is investing in helping this region plant varieties more suitable for its environment. They also focus on helping farmers expand their farms.

Southern Coffee Region

Located 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 from June to September, with the rainy season arriving in October and possibly lasting until May. Unlike the north, where coffee is harvested 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 Department, Cauca Department, Nariño Department (Nariño), and Tolima Department.

Example: FrontStreet Coffee Colombian Flower Moon Night Coffee Beans

Region: Huila

Farm: El Espinardo Farm

Altitude: 1800m

Variety: Caturra

Processing: Anaerobic Natural Processing

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small circular motion to 125g, then continue pouring to 225g when the water level drops to expose the coffee bed. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Balanced mouthfeel, with floral strawberry notes and a black cocoa aftertaste, creaminess, and fermentation characteristics.

3. Panama (Flavor characteristics: represented by Geisha, with distinctive floral aromas and bright acidity)

Panama coffee is world-famous for Geisha. The reason for this is inseparable from Panama's unique natural geographical conditions and refined management model. Panama has volcanic ash soil, sufficient air humidity, and abundant solar energy resources. After the opening of the canal in the late 20th century, many American elites moved south, partly for work needs and partly to explore business opportunities. During this time, coffee developed rapidly, establishing Panama's position in specialty coffee.

Panama Coffee Bean Processing Methods

Speaking of Panamanian coffee beans, most are Geisha varieties. For processing Geisha coffee beans, washed and natural processing methods are commonly used. The washed method can reflect Geisha's original floral and fruity acidic flavors, while the natural method adds richness and sweetness on this basis. Additionally, Hartman Estate's wine processing method is quite distinctive, inspired by winemaking techniques, adjusting coffee bean quality by controlling pH, temperature, and humidity.

Panama Coffee Regions

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

Boquete region, with an average altitude of 1450 meters, produces the most coffee and the best quality in Panama, including well-known estates like Hacienda La Esmeralda, Elida Estate, and Kotowa Estate.

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

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

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

Example: FrontStreet Coffee Panama Hartman Coffee

Region: Volcán

Farm: Hartman Estate

Altitude: 1250-1700m

Variety: Catuai

Processing: Wine Processing Method

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small stream to 125g in segments, then continue pouring to 225g. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Relatively rich body, with noticeable sweet and sour sensations. Smooth entry with rich red wine characteristics, high sweetness, bright and lively acidity, rich layers, with distinct tropical fruits, nuts, red wine aftertaste, honey, and sugarcane flavors. After complete cooling, brown sugar notes emerge.

4. Costa Rica (Flavor characteristics: nuts, floral toffee flavors, moderate sweet and sour sensations, aromatic and mellow)

Costa Rica's coffee cultivation started early, being the first country 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." Afterward, Costa Rica broke free from Spanish colonial rule, and the local government began to strongly support the coffee industry with a series of policies, promoting the development of private estates. Gradually wealthy coffee farmers sent their children to Europe for further education, who returned as doctors and engineers. This shows the high status of coffee farmers in Costa Rica. Additionally, Costa Rica has laws that only allow the cultivation of Arabica coffee beans, with Robusta coffee beans being "prohibited" within its borders - a world-first initiative.

Costa Rican Coffee Bean Processing Methods

Most Costa Rican coffee beans use washed processing, but their most representative processing method is honey processing, which has higher sweetness than the washed method. Honey processing retains mucilage for drying, giving the processed coffee beans a honey-like sweet flavor. According to 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, where coffee beans are placed directly on drying beds overnight without removing the skin first, causing the skin and pulp to shrink into a raisin-like shape. The subsequent steps are consistent with regular honey processing.

Costa Rican Coffee Regions

Costa Rica has eight main coffee-producing regions: West Valley, Central Valley, Tarrazú, Tres Ríos, Orosi, Brunca, Turrialba, and Guanacaste. Among them, Central Valley, Tarrazú, and Tres Ríos are the most famous.

Tarrazú is located south of the capital San José, at altitudes of 1200-1700 meters, with fertile soil and good drainage. The coffee production season is from December to March. The main characteristic of its coffee beans is the unparalleled full mouthfeel created by high-altitude growing conditions, with smooth texture, hard and full beans, and rich aroma.

Central Valley has altitudes of 1200-1600 meters, with a production season from November to March. The region contains three high-altitude volcanoes: Irazú, Barva, and Poás, which provide rich nutrients for surrounding coffee-producing areas. The excellent 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 Ríos region, located near the Irazú volcano east of the capital, has altitudes of 1200-1650 meters, with a production season from December to March. In recent years, urban expansion has extended into suburban areas, with farmland being sold to developers, causing a sharp decline in Tres Ríos coffee production. Most of the production is contracted by Starbucks, making it difficult for the industry to purchase. The well-known farm Aquiares in Tres Ríos has been operating since 1857 and has a long history. Tres Ríos region has good climatic conditions, and its produced coffee beans have excellent balance.

Example: FrontStreet Coffee Costa Rica Bahia Coffee Beans

Region: Tarrazú

Farm: Canet Estate

Altitude: 1950m

Variety: Caturra

Processing: Raisin Honey Processing

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small circular motion to 125g, then continue pouring to 225g when the water level drops to expose the coffee bed. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Has rice wine fermentation aroma, with sweet and sour sensations of ripe tropical fruits and berries upon entry, nut and cream flavors, with caramel aftertaste and a faint floral finish.

5. Honduras (Flavor characteristics: balanced and smooth, with acidity and slight sweetness, high in both 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. Especially in 2010, the involvement and cooperation of Japanese specialty coffee gave Honduras the potential to transform into a major player. Starting from 2011, Honduras's coffee production has surpassed Guatemala, becoming the largest coffee-producing country in Central America and ranking among the top ten in world coffee production.

Most Honduran coffee is exported to Europe, with Germany being the main destination, importing nearly 40 million kilograms of Honduran coffee annually. Although some Honduran coffee is also exported to the United States and Japan, the sales volume is not as impressive as in Europe.

Honduras has 280,000 hectares of coffee plantations, mainly small coffee farms, most of which are smaller than 3.5 hectares. These coffee plantations account for 60% of Honduras's total coffee production.

Honduran Coffee Bean Processing Methods

Most high-quality Honduran coffee uses the washed method, which preserves the original flavor of the coffee beans. Additionally, based on the washed method, barrel fermentation washed processing has 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 barrels that have previously aged sherry wine 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 the western and southern Copan, Opalaca, Montecillos, Comayagua, Agalta Tropical, and El Paraíso regions. Among them, three are main regions:

Montecillos: The highest altitude region in Honduras, with bright and layered coffee flavors, rich in 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 do not come from the six major regions above, but from Masaguara, a city in the Intibucá province in southwestern Honduras.

Example: FrontStreet Coffee Honduras Sherry Coffee Beans

Region: Masaguara

Farm: Moca Estate

Altitude: 1500-1700m

Varieties: Caturra, Catuai, Pacas

Processing: Refined Washed Whiskey Sherry Barrel Fermentation

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small circular motion to 125g, then continue pouring to 225g when the water level drops to expose the coffee bed. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Entry has vanilla and cream aromas, with citrus and berry acidity. Mid-section has almond and dark chocolate flavors, with maple sweetness in the finish, and a vanilla aftertaste. Distinct flavors, smooth texture. Flavors are relatively stable from hot to cold temperatures, without any off-flavors.

6. Jamaica Blue Mountain (Flavor characteristics: rich and mellow, perfect balance of sweet, sour, and bitter)

Jamaica is an island in the Caribbean Sea. Jamaica's Blue Mountain is the highest mountain in the western Caribbean (altitude 2256m, with coffee grown only below 1700m, above which is protected forest). Blue Mountain is located in the coffee belt at 25 degrees north latitude, with fertile volcanic soil, fresh air, year-round rainfall, high humidity, large day-night temperature differences, regular rainfall combined with the island's hazy clouds keep coffee trees away from harsh sunlight.

Jamaica Blue Mountain Coffee Bean Processing Methods

Jamaica Blue Mountain coffee beans mainly use the washed method. This ensures the standard flavor of Blue Mountain coffee. However, coffee lovers are in for a treat this year, as natural processed Blue Mountain coffee has been successfully produced. This natural processed Blue Mountain coffee is an unprecedented innovative attempt, with the development team going through great hardships. They not only had to obtain permission from the Jamaican Ministry of Agriculture to export non-washed processed green beans but also had to study and draw on the experience of excellent estates multiple times to adjust processing plans.

Jamaica Blue Mountain Coffee Bean Classification

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, they are: Blue Mountain No.1, Blue Mountain No.2, Blue Mountain No.3, and PB (also called peaberries, 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%.

Example: FrontStreet Coffee Jamaica Blue Mountain Coffee Beans

Region: Blue Mountain

Farm: Clifton Mountain Estate

Altitude: 1310m

Variety: Typica

Processing: Washed Method

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a circular motion to 125g, then continue pouring to 225g when the water level drops to expose the coffee bed. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Clean and mild taste, rich and mellow, with dark chocolate, nuts, cream, and balanced sweet, sour, and bitter notes.

7. Guatemala (Flavor characteristics: rich fruit aroma, balanced sweet and sour)

Although Guatemala is small in area, it is blessed with mountains and seas, possessing tropical rainforests, volcanic geology, highland valleys, and varied microclimates. These diverse geographical environmental factors create Guatemala's unique coffee flavors.

Guatemala has a high average altitude, with coffee belts distributed above 1500m altitude, making it easy to grow extremely hard beans. Specialty-grade coffee accounts for a high proportion, mainly growing Bourbon, Typica, Caturra, and Catuai coffee beans.

Guatemalan Coffee Bean Processing Methods

Guatemalan coffee beans primarily use washed processing, supplemented by natural processing. The washed method ensures the fruity flavors of Guatemalan coffee beans, while the natural processing enhances its richness and complexity on this basis.

Guatemalan Coffee Regions

Guatemala is divided into eight coffee-producing regions: five volcanic regions and three non-volcanic regions, namely Antigua, Traditional Atitlán, Cobán Rainforest, New Orient, San Marcos Volcano, Acatenango Valley, Huehuetenango Highlands, and Fraijanes Plateau.

Even within the same region, flavors may differ. For example, in the Huehuetenango Highlands, crossing a mountain ridge can immediately bring significant changes in coffee flavor. Coupled with increasingly diverse varieties and processing methods, coffee flavors present a diverse landscape of competing styles.

Non-Volcanic Regions

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

Cobán Rainforest region's biggest feature is its rainforest, with two seasons annually - a heavy rainy season and a light rainy season. The tropical rainforest in this area brings high humidity and abundant nutrients. The most distinctive coffee flavor is relatively strong fruitiness, closely related to the local high humidity.

New Orient region, located in easternmost Guatemala, has the most recently developed coffee cultivation and was once Guatemala's most remote and poorest area. Its characteristics of rain and fog make it somewhat similar to the Cobán Rainforest, but with slightly less humidity and rainfall. The soil is rich in minerals and nutritionally balanced. Coffee bean flavor characteristics are balanced mouthfeel, full body, with chocolate notes, but fruit acidity is the lowest among Guatemala's eight regions. Chocolate aroma is the main feature of New Orient.

Volcanic Regions

Antigua region is one of Guatemala's most famous coffee-producing regions, with the highest frequency of awards, crowned as "classic." Its main regional characteristics 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. Among them, Fuego is one of Guatemala's three most active volcanoes. Due to frequent local volcanic activity, volcanic pumice can retain humidity and provide continuous volcanic ash and minerals to the region's soil, overcoming the disadvantage of low rainfall in the Antigua region, creating the local coffee's perfectly balanced sweet, sour, bitter, and spicy flavor characteristics.

Acatenango Valley region has altitudes up to 2000 meters, dense shade, and unique ecology. Nearby volcanoes continuously erupt, making the soil rich in various fertile minerals, becoming the best natural fertilizer for the area. Coffee processing mainly uses traditional family-based methods. Coffee bean flavor characteristics are similar to Antigua but with slightly lower fruit acidity, significant and pleasant dry and wet aromas, full body, clear aftertaste, and refreshing aroma.

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

Fraijanes Plateau region is a volcanic region with high altitude and rich minerals in the soil. Coffee bean flavors lean toward balance but have more unique aromas and flavors compared to Antigua.

Example: FrontStreet Coffee Antigua Flor de Café Coffee Beans

Region: Antigua

Farm: La Minita Estate

Altitude: 1850m

Varieties: Bourbon, Caturra, Catuai

Processing: Washed Processing

FrontStreet Coffee Brewing Recommendations

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

Using segmented extraction, bloom with 30g of water for 30 seconds. Pour in a small circular motion to 125g, then continue pouring to 225g. Extraction time is 2 minutes (starting from bloom).

Flavor Description

Relatively obvious citrus acidity, rich floral notes, pleasant sweetness, medium body, with slight caramel notes in the finish. Overall balanced and clean, with smooth texture.

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