Latin American Coffee History and Flavor Characteristics of Latin American Coffee Beans

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FrontStreet Coffee - Latin American Coffee Origins Introduction

In 1727 a border dispute broke out between French Guiana and Dutch Guiana, and the governors of the two territories clashed. Europeans were relatively polite in those days. When the two sides could not settle their differences, they agreed to bring in a middleman, and so they called on a Brazilian official from the neutral Portuguese territory to mediate. His name was Francisco de Mello Palheta, and he readily agreed.

One suspects the Brazilians did not accept purely out of goodwill — Palheta knew both territories had coffee trees, and he was certainly there for the coffee. So he threw himself into the mediation. Border disputes are fussy affairs at the best of times. This Brazilian gentleman was busy reconciling the two sides while also charming the French governor's wife. Soon the border plan was settled, and he had won her over as well. As Palheta prepared to leave, the French governor's wife gave him a bouquet of flowers, hidden inside which were fresh, plump coffee seeds. He carried them back to Pará in northern Brazil, and from there they spread quickly to the south, ultimately making Brazil the world's largest coffee-producing country today.

Blue Mountain Coffee - Café Monte Azul

The highest peak of the Blue Mountains reaches 2,256 meters, the tallest in the Caribbean and a famous tourist destination. Lying in the coffee belt, it has fertile volcanic soil, fresh, unpolluted air and a humid climate, and is foggy and rainy throughout the year. These conditions created the world-renowned Jamaican Blue Mountain coffee, as well as the second most expensive coffee in the world. This coffee has every characteristic of a fine coffee: not only rich and mellow in flavor, but with sweetness, acidity and bitterness so perfectly balanced that it carries no bitterness at all, only a moderate, perfect acidity.

2. Colombia Supremo Coffee - Café Colombia Supremo

This is one of the few single-origin coffees sold worldwide under a country's name. The roasted beans release a sweet aroma, with the quality signature of sweetness within acidity and balanced bitterness. Because of its appropriate concentration, it is often used in premium blends. Colombian coffee exudes a light, elegant fragrance — not as strong as Brazilian coffee, nor as acidic as African coffee, but a sweet, subtle aroma that is understated and elegant.

3. Brazilian Coffee - Café Brasileño

Brazil is the world's largest producer of "hard" coffee. Brazilian coffee has lower acidity, which complements its sweet and bitter flavors. It is extremely smooth on the palate, with a faint grassy aroma. The light fragrance and slight bitterness, with a sweet, smooth finish, leave a refreshing and pleasant aftertaste.

4. Guatemala Antigua Coffee - Café Antigua Guatemala

Guatemalan coffee is produced in Guatemala. These beans belong to the Bourbon variety and are one of the more acidic types. The flavor is mellow with a hint of wildness, making it most suitable for blending into mixed coffees.

In Summary

FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with everyone. Our selfless sharing aims to help more friends fall in love with coffee. We also hold three discounted coffee events each month, because FrontStreet Coffee wants to provide more friends with the best coffee at the lowest possible price. That has been FrontStreet Coffee's mission for the past six years.

FrontStreet Coffee Recommendation

No Latin American origin is more famous than Blue Mountain, and if you want to taste the real thing, FrontStreet Coffee's Jamaica Blue Mountain No.1 is the highest grade of certified Jamaican Blue Mountain coffee. It comes from the historic Clifton Estate, where coffee has been grown since around 1750 and the growing and processing area sits at an average of 4,300 feet (1,310.64 meters) — altitude, gentle afternoon cloud cover, ample sunlight and mineral-rich soil that together slow the ripening of the cherry. Traditional Blue Mountain is shipped in wooden barrels of 15, 45 and 70 kilograms, each one a hallmark of authenticity, and the estate's export certificates document the origin.

FrontStreet roasts this No.1 to a medium-dark level so the classic balance comes through: hazelnut, dark chocolate, creamy caramel and a soft sweetness unfold layer by layer, with acidity, sweetness, bitterness and aroma in harmony and no bitterness at all. It is as good as a daily specialty cup as it is as a gift. Brew it as a pour-over at 1:15 to 1:16 with 85-88°C water and a medium-coarse grind to highlight the cream, caramel and nut notes, or use a moka pot with a slightly finer grind and hot water in the chamber for a fuller, richer version that still keeps its signature balance.