Latin American Coffee Beans: Characteristics, Flavors, Producing Countries, and Stories from the World's Three Major Coffee Types and Seven Growing Regions

Latin America, where coffee trees began to be cultivated only in the eighteenth century, possesses advantages of sunshine, high mountains, fertile rainy moist soil and diverse natural microenvironments. It has now become the most important coffee-producing region globally. In FrontStreet Coffee's daily bean series, FrontStreet Coffee's Brazil Red Bourbon offers cocoa flavors, while FrontStreet Coffee's Costa Rica Tarrazú presents gentle smoothness with rich nutty and sweet aromas. Generally speaking, Latin American coffee beans feature pleasant aromas with very balanced flavor profiles, typically having special cocoa-like characteristics while maintaining refreshing and lively acidity. Another extremely famous Latin American coffee is FrontStreet Coffee's Panama Hacienda La Esmeralda Geisha. On FrontStreet Coffee's shop menu, FrontStreet Coffee's Panama Hacienda La Esmeralda Natural Red Label smells of ginger flower and citrus aromas, with entry notes of mature fruit, black tea, and citrus, creating sweet and sour fruit tea flavors, with berry sweetness in the aftertaste and a relatively lasting sweet aftertaste.

Characteristics of Latin American Coffee Beans: Balanced, Moderate Acidity and Mellow

In 1721, French naval officer Gabriel Mathieu de Clieu, after overcoming numerous hardships, brought the first coffee seedling from Africa to Martinique in Latin America. This marked the beginning of coffee cultivation in Latin America. Because France was under the rule of the Bourbon dynasty at that time, the Arabica coffee grown 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 of Latin American coffee is known for its balance, where all coffee flavors can be found in Latin American coffees. The widespread use of washed processing for green beans is also one of the characteristics of Latin American coffee. The excellent processing process also results in bean sizes that are larger and more uniform compared to African coffees, with lower defect rates.

Representative Examples:

Brazil: Strong flavor with chocolate aftertaste.
Colombia: Lighter flavor, good balance, nutty flavors, fruity acidity in aftertaste;
Jamaica Blue Mountain: Balanced sweet, sour and bitter, mild, mellow, smooth, with dark chocolate flavors.

Brazil (South America)

Coffee Production Region | Brazil Coffee Grading System and Four Common Processing Methods in Brazil

This largest coffee-producing region, with various grades and types of coffee, accounts for one-third of global consumption and 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 for this.

The coffee varieties here are numerous, but its industrial policy focuses on quantity and affordability, so there aren't many premium-grade coffees, but it's an excellent choice for blending with other coffees.

Among the most famous is Santos coffee, which has mellow and neutral flavor. It can be brewed directly or mixed with other types of coffee beans to create blended coffee, which is also a great choice.

South Minas, with hills ranging from 700m-1200m altitude, is Brazil's earliest coffee production area. Due to rising labor costs, mechanical harvesting is now predominant. Other types of Brazilian coffee such as Rio, Paraná, etc., can be produced in large quantities as they don't require excessive care. Although the flavor is somewhat rough, they remain good value for money.

Due to distribution across the country and varying quality, Brazil has established its own standards (classified by impurity level 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." Since ancient times, it has been essential for blended coffee and is familiar to the public. Recently, "Termina Cup" has also received high evaluations.

FrontStreet Coffee · Brazil Queen Estate Yellow Bourbon Coffee Beans

Region: Mogiana, São Paulo State
Altitude: 1400-1950m
Variety: Yellow Bourbon
Processing: Natural

Brewing Parameters: Using Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: The taste has obvious sweetness with a light lemon aroma, containing rich nutty flavors, with prominent dark chocolate flavors in the later stage, overall feeling is quite rounded.

Colombia (South America)

Colombia is one of the world's largest producers of quality coffee, a shining pearl on the world coffee map, a coffee land favored by God. Arabica coffee varieties are planted on steep slopes at mountain foothills at altitudes of 800-900 meters, all hand-picked and washed processed.

Colombian coffee has balanced flavors with a smooth mouthfeel, like a gentleman among coffees, well-regulated and conventional. Its production regions are extensive, with Medellin, Armenia, and Manizales being the most famous, habitually collectively referred to as [MAM].

Colombia's specialty bean production areas are mainly in the south, at altitudes above 1500 meters, including San Augustin in Huila Department, Popayan in Cauca Department, Nariño Department, and Tolima Department. Products from these places have delicate acidic and berry aromas, with caramel sweetness and abundant sweetness.

FrontStreet Coffee · Colombia Washed Huila

Region: Huila
Altitude: 1500-1800
Variety: Caturra
Processing: Washed

Brewing Parameters: Using KONO dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Overall quite balanced, with obvious sweetness, entry notes of dark chocolate, nuts, caramel, with gentle fruity acidity as temperature changes.

Honduras (Central America)

Honduras is located in northern Central America, bordering the Caribbean Sea to the north, the Gulf of Fonseca in the Pacific to the south, sharing borders with Nicaragua and El Salvador to the east and south, and Guatemala to the west, mostly mountainous and plateau terrain. It has a tropical climate with mild temperatures and abundant rainfall, making it an ideal place for coffee cultivation.

Honduras produces two types of excellent quality coffee that are highly regarded by coffee enthusiasts. One is "Highland Coffee" grown at altitudes of 1000-1500 meters, and the other is "Select Highland Coffee" grown at altitudes of 1500-2000 meters, representing Honduras's highest grade. Most Honduran coffee is exported to the United States and Germany.

Twenty years ago, Honduras could hardly compete with neighboring countries in terms of attention to processing details, maintenance of processing facilities environments, investment in processing equipment, export procedures, and green bean logistics. The quality of green beans was naturally rough rather than refined, with only a few estates or Cup of Excellence winning batches that could be considered specialty. Since 2007, the situation has improved. Under the leadership of IHCAFE and many forward-thinking dry processing facilities, Honduras has gradually achieved results in improving processing flows, investing in green bean processing equipment, and actively improving transportation and export. Although its international market reputation remains relatively low, proactive roasters have already invested in Honduran coffee production areas, attempting to uncover specialty coffees.

In terms of production, in 2011-2012 Honduras even held a leading position among Central American producing countries, harvesting approximately three million bags (46kg) of coffee annually. Besides quantity, IHCAFE has partnered with like-minded production associations and processing facilities to implement a series of plans, hoping to provide international buyers with high-quality, delicious Honduran coffee.

Honduran coffee has rich, mellow mouthfeel, non-astringent and non-sour taste, with high richness and aroma, quite suitable for beginners. Honduran coffee can reveal multi-layered flavors depending on the degree of roasting. Medium roasting can maximize the beans' sweetness, while dark roasting enhances bitterness but the sweetness doesn't disappear. Generally, medium roasting provides the best mouthfeel with rich, unique aroma, deeply favored by Honduran coffee enthusiasts.

FrontStreet Coffee · Honduras Sherry Coffee Beans

Region: Masaguara
Estate: Moca Estate
Altitude: 1500-1700m
Variety: Caturra, Catuai, Pacas
Processing: Fine washed whiskey sherry barrel fermentation

Brewing Parameters: Using Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Entry notes of vanilla and cream aromas, with citrus and berry acidity, almond and dark chocolate flavors in the middle section, maple sweetness in the final section, with vanilla aftertaste. Distinct flavors, smooth mouthfeel. Flavors remain stable from hot to cold temperatures, without other off-flavors.

Panama (Central America)

Panama coffee is world-famous for Geisha. The reason for this is inseparable from Panama's unique natural geographical conditions. Panama is the southernmost country in Central America, bordering the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north, and Colombia to the south. It is an important isthmus connecting North and South America. Under the influence of these geographical factors, Panama has complex and varied microclimates, which have created the unique flavors of Panamanian coffee.

Panama is roughly divided into four production regions:

Boquete Production Region: Altitude 1450 meters
This region produces the most coffee with the best quality in Panama.

Volcan Production Region: Altitude 2,000-3,000 meters
Coffee from this region features mild and balanced flavors, gradually gaining attention from international experts and coffee enthusiasts.

Santa Clara Production Region: Altitude 1500 meters
This region benefits from irrigation by the Chorerra waterfall and proximity to the Panama Canal, allowing convenient export of coffee throughout Panama to various parts of the world.

Piedra de Candela Production Region: Altitude 1200 meters
This region is considered the most promising with potential for developing high-quality specialty coffee.

In the evolution of Panama's coffee history, one of the most prominent highlights is Geisha. Compared to the typical flavors of other Panamanian coffees, Geisha's distinctive characteristics are more intoxicating. Under high expectations, it also faces particularly high risks: extremely high mortality rate, low yield, difficulty in pruning, and requires complex and costly processing methods to maintain its original flavor.

Geisha has distinctive bright acidity. In the book "Coffee Hunter," the author Hsu Bao-lin describes it as "If you haven't encountered Geisha beans in your life, even calling yourself a gourmet is in vain," showing its unquestionable status in the coffee circle. Is Geisha "expensive"? I don't姓 "贵" (expensive), I 姓 "瑰" (Geisha)!

FrontStreet Coffee · Panama Hartmann Coffee

Region: Volcan
Estate: Hartmann Estate
Altitude: 1250-1700m
Variety: Catuai
Processing: Red Wine Processing

Brewing Parameters: Using Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream pour reaches 125g, continue pouring to 225g (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Relatively rich texture, obvious sweet and sour sensations, smooth entry with rich red wine mouthfeel, high sweetness, lively and bright acidity, rich layers, tropical fruits, nuts, red wine aftertaste, honey and cane sugar flavors are obvious, with brown sugar flavors when completely cooled.

Costa Rica

Coffee beans produced in high-altitude areas of Costa Rica are world-renowned, rich, mild in flavor but extremely acidic. Coffee beans here are carefully processed, which is why they have high quality. The famous coffee comes from the Central Plateau, where the soil consists of several thick layers of volcanic ash and volcanic dust.

High-quality Costa Rican coffee beans are called "Strictly Hard Beans," with classification standards as follows:
SHB (Strictly Hard Beans): Above 1200 meters (3900 feet)
GHB (Good Hard Beans): 1000-1200 meters (3300-3900 feet)
MHB (Medium Hard Beans): 500-1000 meters (1600-3300 feet)

Costa Rica's most mature processing method [Honey Processing] generally produces coffee with excellent balance of sweetness and fruit acidity. The flavor is generally not as strong as natural processed coffee but is fresher and mellow. The key to this flavor difference comes from the sugar and acidity of the mucilage layer. During drying, the sugar in the mucilage layer becomes increasingly concentrated, and these sugars penetrate into the coffee beans.

Its three most famous production areas are Tarrazú located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley regions. Natural processing is a very traditional method using minimal resources, but because there are too many uncontrollable factors, doing it well is very difficult.

Coffee varieties grown in Costa Rica include Caturra, Catuai, Villa Sarchi, and also small amounts of Kenyan varieties SL28, Obata, etc.

Villasarchi

Originating in Costa Rica, it's a Typica variety, with a 60-degree angle between branches and trunk like Typica, with bronze-colored leaves.

FrontStreet Coffee · Costa Rica Cantet Estate Musician Series Mozart Coffee Beans

Region: Tarrazú
Estate: Cantet Estate
Altitude: 1950m
Variety: Caturra, Catuai
Processing: Raisin Honey Processing

Brewing Parameters: Using Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Entry notes of complex floral aromas and fermented sauce aromas, with raisin and dried fruit-like sweetness, having starfruit and berry acidity, with cane sugar sweet aftertaste.

Guatemala

Flavor Characteristics: Bitter and aromatic, excellent mouthfeel

World-renowned, excellent-flavored coffee is grown in the central region of Guatemala. Coffee beans here mostly have charcoal-roasted flavors and cocoa aroma, only with slightly stronger acidity. Slightly acidic, mellow and smooth, it's the best material for blended coffee. It's classified into seven grades according to altitude. Higher altitude production is more aromatic and mellow, while lowland coffee beans have lower quality.

[Pacamara]: A coffee variety, discovered in El Salvador in the 1950s, is a hybrid of Pacas (a spontaneous mutation of Bourbon) and Maragogype (Elephant Bean).

Guatemala Production Regions

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

Even within the same production region, flavors may not be the same. For example, in Huehuetenango Highlands, crossing over a mountain can immediately bring great changes in coffee flavor. Coupled with increasing diversity in varieties and processing methods, coffee flavors present a situation of "a hundred schools of thought contending."

Non-Volcanic Regions

Huehuetenango Highlands Region, among Guatemala's three non-volcanic coffee regions, has the driest climate and highest altitude. The coffee beans from this region are characterized by high acidity, bitter and aromatic, with wine aftertaste, and excellent mouthfeel.

Cobán Rainforest Region, the largest feature of this area is the rainforest, with two seasons: heavy rainy season and light rainy season. The tropical rainforest in this area brings high humidity and abundant nutrients. The biggest characteristic of coffee flavor is relatively strong fruit aroma, which is closely related to the local high humidity.

Nuevo Oriente Region, located in easternmost Guatemala, has the latest start in coffee cultivation and was once Guatemala's most remote and poorest area. Characteristics of rainy and foggy conditions make it somewhat similar to Cobán Rainforest, but with slightly less humidity and rainfall. The soil is rich in minerals and nutritionally balanced. Coffee beans from this region are characterized by balanced mouthfeel, full body, with chocolate notes, but fruit acidity is the lowest among Guatemala's eight regions. Chocolate aroma is the main characteristic of Nuevo Oriente.

Volcanic Regions

Antigua Region, one of Guatemala's most famous coffee production regions with the highest award frequency, is crowned with the name "Classic." The main characteristic of this region is rich volcanic soil, low humidity, abundant sunlight, and large temperature differences between day and night. 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 maintain humidity and provide continuous volcanic ash and minerals to the region's soil, overcoming the disadvantage of low rainfall in Antigua region, creating the extremely balanced flavor characteristics of local coffee with sweet, sour, bitter, and spicy aromas.

Acatenango Valley Region, with altitudes up to 2000 meters, dense shade, and unique ecology. Nearby volcanic eruptions continuously enrich the soil with fertile minerals, becoming the best natural fertilizer locally. Coffee processing mainly uses traditional family methods. Coffee beans from this region are characterized by flavors 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, among the five volcanic regions, has the most abundant organic components in its soil. This area has accumulated excellent cultivation and processing techniques over a long period. 90% of coffee is planted on steep volcanic slopes along the shores of Lake Atitlán, at altitudes between approximately 1300-2000 meters. Coffee beans are characterized by mild acidity, bright citrus peel aroma, and good body.

Fraijanes Plateau Region, a volcanic region with high altitude and rich minerals in the soil. Coffee beans tend toward balance but have more unique aromas and flavors compared to Antigua.

FrontStreet Coffee · Guatemala Antigua Flor de Cafe Coffee Beans

Region: Antigua
Estate: La Minita Estate
Altitude: 1850m
Variety: Bourbon, Caturra, Catuai
Processing: Washed Processing

Brewing Parameters: Using Hario V60 dripper, 90°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6S)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Citrus acidity is quite obvious, with rich floral aromas, pleasant sweetness, medium body, with slight caramel notes in the later stage, overall balanced and clean, with smooth texture.

Peru

Peruvian coffee has distinct chocolate, cream, and herbal notes, with main varieties including Typica, Bourbon, and Catuai.

Peru's Main Production Regions

North: Nearly 70% of Peru's coffee comes from here, mainly organic cultivation.
Central: This region is at high altitude (1200-2000m), and most coffee produced here is also organically cultivated, with elegant, smooth acidity and layered mouthfeel.

Peru uses planned cultivation methods for coffee, greatly improving coffee yield. Its rich acidity and mellow smoothness are its most significant characteristics. Peruvian coffee has gentle acidity, medium body, with excellent taste and aroma, making it an indispensable component for blended coffee. Outstanding quality Peruvian coffee has rich aroma, smooth mouthfeel, distinct layers, rich sweetness, with gentle fruit acidity and rich high-quality dark chocolate notes.

Ecuador

Varied ecosystems have created Ecuador's rich coffee flavors, but most still show classic South American characteristics, such as medium body, layered acidity, and high sweetness. Most coffee is organically cultivated, with high-altitude areas producing good quality coffee.

Ecuador's Main Production Regions

Manabi Province: This area is dry and coastal, with moderate altitudes between 300-700m, making it Ecuador's largest coffee production region, with its Arabica production accounting for half of the national total.
Zamora Chinchipe Province: Located in southeastern Ecuador at high altitudes of 1000-1800m, mainly producing washed Arabica with distinct sweet flavors and berry notes.

Loja Province, El Oro Province: 20% of the country's Arabica comes from this region. Due to the dry climate, coffee beans are almost all naturally processed.

Jamaica Blue Mountain

When it comes to drinking coffee, many friends will immediately say, "Give me a cup of Blue Mountain." Jamaica Blue Mountain coffee has high reputation, low production, and long history. Even those who haven't drunk specialty coffee have probably heard of Blue Mountain coffee.

Three Major Production Regions of Blue Mountain Coffee

The Blue Mountain region is a small area with only 6,000 hectares of planting area, so it's impossible for all coffee labeled "Blue Mountain" to be grown there. Another 12,000 hectares of land are used to grow two other types of coffee (non-Blue Mountain coffee): High Mountain Supreme coffee and Jamaica Prime coffee.

Its grades are classified by bean size into NO.1, NO.2, NO.3, and hand-selected PB. Among them, the basic standard for NO.1 Blue Mountain green beans is beans above 17 mesh, defect rate below 3%, moisture content around 13%, etc. Additionally, to date, Jamaica Blue Mountain coffee green beans have only one processing method: washed processing, without natural or other processing methods.

Jamaica Blue Mountain Coffee Bean Processing Method

FrontStreet Coffee's Jamaica Blue Mountain coffee beans mainly use washed processing. This is to ensure the standard flavor of Blue Mountain coffee. However, this year everyone is in for a treat - the natural processed version of Blue Mountain coffee has been successfully produced. This natural processed Blue Mountain coffee can be called an unprecedented innovative attempt. The development team has gone through countless hardships, not only needing permission from Jamaica's Ministry of Agriculture to export non-washed processed green beans but also making multiple visits to learn from excellent estates and adjust processing plans.

Jamaica Blue Mountain Coffee Bean Grading

Coffee from Jamaica's Blue Mountain region 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, round beans).

Blue Mountain No.1: 96% of green beans are 17/18 mesh, defect rate below 2%.
Blue Mountain No.2: 96% of green beans are 16/17 mesh, defect rate below 2%.
Blue Mountain No.3: 96% of green beans are 15/16 mesh, defect rate below 2%.
PB: 96% of green beans are PB, defect rate below 2%.

FrontStreet Coffee · Jamaica Blue Mountain No.1 Coffee Beans

Region: Blue Mountain
Estate: Clifton Estate
Altitude: 1310m
Variety: Typica
Processing: Washed

Brewing Parameters: Using Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Clean and mild mouthfeel, rich and mellow, with dark chocolate, nuts, cream, and balanced sweet, sour, and bitter notes.

Bolivia

Bolivia, although transportation difficulties have limited the speed of its coffee development, the quality is by no means inferior. Bolivian beans are all of good quality, with distinct fruity notes, sometimes with floral aromas.

Especially when Japanese competitor Miki Suzuki won the world runner-up at the WBC (World Barista Championship) held in Seoul in 2017 using Bolivian Geisha, Bolivia as a coffee-producing country became even more well-known. Most Bolivian coffee varieties are Typica, Caturra, and Catuai, with almost everywhere using organic cultivation.

Bolivia has diverse terrain, while its capital La Paz is located at 3500 meters altitude in the western part of the country. High altitude brings great advantages to coffee cultivation, but Bolivia's coffee industry remains weak, with an annual production of only 150,000 bags.

Bolivian farmers mainly use washed processing for green beans, with some occasionally using natural or honey processing methods. It's worth mentioning that because Bolivia has a colder climate than other coffee-producing countries, many farmers use machine drying rather than sun drying.

FrontStreet Coffee · Bolivia Waliki Estate Cocoa Natural Java

Coffee Region: La Paz
Planting Altitude: 1600 meters
Coffee Variety: Java
Processing Method: Cocoa Natural Processing

Brewing Parameters: Using Kono dripper, 88°C water temperature, 15g coffee dose, 1:15 coffee-to-water ratio, medium-fine grind (BG#6W)
Brewing Method: Adopting segmented extraction, 30g water for 30-second bloom, segmented when small stream circular pour reaches 125g, continue pouring to 225g when water level is about to expose the coffee bed (timing starts from bloom), extraction time is 2 minutes.
Flavor Description: Slight fermentation, grape, light nuts, floral aroma, medium acidity, juice-like mouthfeel

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