Coffee is more than a way to wake you up in the morning—each cup is an experience. Start your day off right by finding a roast you love. Whether you’ve been drinking the same brew for years and are looking to mix it up or are just interested in the nuanced differences between each country’s beans, it’s time to learn more about Central American coffee. With our complete guide, find out what makes Central America coffee beans a favorite around the globe and discover a bit more about each countries flavor profiles, roasts, and unique qualities. Soon, you’ll be making the perfect cup of Joe! Why Country Origin Matters When it Comes to Coffee Beans Unless you’re a seasoned pro, shopping for coffee can often feel overwhelming. With beans with different flavors from all over the world, how are you meant to choose the right one for you and your taste buds? And how does the country affect the flavor of the bean? Well, it all boils down to a few environmental characteristics. Everything, from the type of soil used at the farm to day-to-day weather, can affect a roast: altitude is the biggest variable. For instance, if a Guatemalan coffee batch is grown at a higher altitude, the beans will ripen slower, leading to a high-density, complex flavor profile and natural sweetness. Lower-altitude beans ripen quickly, which can sometimes produce batches that lack vibrancy and flavor. Different countries have their own elevations, setting each roast apart. Countries can also use a wide assortment of bean varieties, each with its own unique flavor profiles. While most countries use everybody's favorite, Arabica beans, some use Robusta—or even a blend! Understanding which country is using what will help you determine if a bean is right for you. What Qualifies as Central American Coffee? This part of the world produces some of the most beloved blends on the market. Central American coffees, often called the “Centrals,” are beans that are grown in Costa Rica, Guatemala, Mexico, Honduras, Panama, El Salvador, and Nicaragua. These regions are known for their perfect coffee growing conditions, from the volcanic soil to micro-climates, with most beans grown in high-elevation farms. The nuanced tastes can vary from farm to farm and country to country, but those who love a bright and balanced roast tend to love Central American offerings. Central America and the Bean Belt The Bean Belt is a fun name for the geographical region between the Tropic of Capricorn and the Tropic of Cancer that determines the ideal growing conditions for coffee. Lucky enough, Central America is in the heart of the Bean Belt, making every roast, from Guatemalan coffee to Panama Coffee, delicious. The Characteristics of Central American Coffee While roasting processes can add nuanced taste and unique elements, Central American beans are generally known to have these characteristics: Light to medium body Clean and bright taste Balanced flavors Aromatic notes Moderate to high acidity A Look Into 7 Coffees from Central America Before buying a bag of beans, it’s helpful to understand what each country is known for. From the sweet notes of Guatemalan coffee to the bright taste of Costa Rican coffee, there’s something for every palate. Learn more about each region to find your perfect brew. 1. Citrusy and Powerful Costa Rican Coffee When it comes to bean production in Central America, there are countless reasons Costa Rican coffee flourishes. With high-altitude mountainous landscapes and heavy rainfall, Arabica beans are grown with ease. Each bean is picked by hand, as the machinery doesn’t work well on the steep mountain terrain. Did you know that Costa Rica was also the first country in Central America to export coffee on the commercial scale? Within Costa Rica, there are eight different regions, all working to produce high-quality beans with distinct and unique flavors. Years later, Costa Rican coffee is still one of the most bought beans from coffee drinkers worldwide, producing around 1.5 million bags of coffee a year. What Does Costa Rican Coffee Taste Like? With how much flavor these beans pack, sipping Costa Rican coffee is an unbeatable feeling. These roasts often taste earthy and herbaceous at the front end, with a snappy acidity and a citrus fruity top note at the end. Now, each region and roast can vary in taste, but with this starting flavor profile presence in every brew, each cup goes down smoothly. Notes of Each Costa Rican Coffee Region: Tarrazu: unique chocolate, orange, vanilla, and dried fruit flavors Tres Rios: grown near a volcano with balanced wine-like acidity Turriabla: light body, mild acidity, gentle aroma Brunca: complex and sweet citrus flavors Guanacaste: smooth, bitter, and salty Central Valley: chocolate, fruit, and subtle notes of honey Orosi: smooth, light, and balanced West Valley: ripe peach, honey, and vanilla notes 2. Sweet and Complex Guatemalan Coffee You can’t enter a coffee shop without seeing Guatemalan coffee blends left and right—and with good reason! Guatemalan soil is beyond rich in minerals, from the highlands to the volcanos, which leave each bean with a wonderfully sweet aftertaste. Depending on the farm, Guatemalan coffee can be made with different Arabica varieties, such as Bourbon, Pache, Caturra, and more, to produce deliciously full-bodied, chocolatey blends. What Kind of Flavor Profile Does Guatemalan Coffee Have? The level of roast can bring out specific flavors, but overall, Guatemalan coffee has a unique flavor profile with notes of milk chocolate, sweet florals, bright citrus, and nutty toffee notes. Certain micro-climates within the country can lead to other specific notes, from a green apple acidity to wine-like mouth feels, but you can always count on a Guatemalan coffee bean to have an edgy, sweet-forward taste. 3. Mild and Organic Mexican Coffee While most of Mexico belongs to North America, the lower part that sits within the Bean Belt is regarded as a part of the Central American coffee region. Mexican beans are grown all over, but most of the production occurs in the south, in the Oaxaca and Chiapas states. If you like a Fair-Trade brew, you’re in luck: Mexico is the top producer of certified organic beans in the world. What is the Taste of Mexican Coffee? Whether they’re used in a blend or enjoyed on their own, Mexican coffee beans are to die for. With a light body and gentle sweetness, each cup packs a flavorful combination of chocolate, nutty, and spicy notes. Roasting the plain beans at different levels can bring out intense aromas, such as red berries or rich caramel. 4. Prized Panama Coffee Compared to the other countries, the Panama coffee business is relatively new, first emerging in the last 15 years—but it’s been fruitful for one important reason. This area is known for its Boquete Geisha coffee, a bean with a one-of-a-kind, almost tea-like flavor profile. While there are other beans from this region, they are nowhere near as celebrated or sought-after as their variety of Geisha coffee beans. Panama’s coffee is amongst the most expensive on the market, with naturally processed Geisha coffee sold for upwards of $2500 a pound. If you have expensive tastes or are looking for the perfect, thoughtful gift for the coffee lover in your life, this variety of Panama coffee is the way to go. Describe the Flavors of Panama Coffee Panama’s Geisha coffee has a bright acidity and unbeatable sweetness, with notes of tropical fruit, peach, and bergamot hitting the senses after each sip. Depending on the roast, certain beans could even have fresh flavors like crisp lemon or freshly cut grass. If you’re looking for a showstopping brew to amaze the senses, Panama coffee is worth the price. Where Did Geisha Coffee Originate? While the Panama coffee market boasts of its beautiful Geisha coffee (or Gesha), it’s not the country of origin. This rare variant of Arabica beans was originally found in the Gori Gesha forest of Ethiopia, wowing locals with a unique perfume aroma and citrusy finish. It wasn’t until the 1960s, when a settler brought the beans to Central America, that they became a staple on this side of the world. 5. Blend-Ready Honduran Coffee Honduras is one of the top producers of Central American coffee by volume, with a large percentage made specifically for coffee blends. Beans are grown in six main regions, each with their own distinct flavor profiles: Copan, Montcellios, Opalaca, Comayagua, Agalta, and El Paraiso, each using a wide selection of Arabica varieties to secure the perfect taste. The people of Honduras work tirelessly through natural disasters like floods, hurricanes, and earthquakes to harvest and sun-dry their delicious beans throughout the year. What is the Flavor Profile of Honduran Coffee? The average coffee from Honduras has a full-body and fruity acidity, with a wide range of distinctly sweet notes, from apricot to jasmine to milk chocolate and more. These can be quite powerful when enjoying a cup of single-origin coffee. But, if you’ve ever bought a coffee blend or decaf roast, there’s a good chance a portion of the bag is from Honduras! 6. Bitter Yet Sweet Nicaraguan Coffee Since it’s sandwiched between the two countries, Nicaraguan coffee is often considered the perfect blend of Honduran and Costa Rican coffee as the beans are grown with similar environmental challenges. Each growing region produces slightly different roasts since each has its own micro-climate and altitude level. From the rich volcanic soil and tropical feel of the Matagalpa area to the high-altitude, shade-grown Madriz area, Nicaraguan coffee comes in a wide variety of flavor profiles. How Does Nicaraguan Coffee Taste? Much like the other Central American roasts, Nicaraguan beans offer a well-balanced brew that is both bitter and sweet. With top notes of ripe strawberries, citrus, and a softer nutty caramel undertone peaking through, this mildly acidic coffee is loved by all. Due to Nicaraguan climate change, each farm produces slightly varied flavors ranging anywhere from fresh florals to bitter twangs of dark chocolate. 7. Balanced Coffee from El Salvador El Salvador is known to have some of the best growing regions in all of Central America. Coffee farms across the country are set up in very high-altitude spots on mountains or along hillsides. These beans grow slowly, absorbing every delicious nutrient from the volcanic soil so that each brew packs a powerful punch. While neighboring countries try introducing new Arabica varietals into their crop, El Salvador is known for its very traditional tastes, sticking to the handful of tried-and-true varieties they first received in the late 1700s. Pacas, Pacamara, and Bourbon are the most common beans found on Salvadoran farms. What is the Flavor Profile of Salvadoran Coffee? Salvadoran coffee is known first and foremost for its mild acidity and honey-like sweetness. This can be found across the board, whether you buy a bag of dark roast Paca or try a black cup of Bourbon coffee. People also say that they taste hints of stone fruit, semisweet chocolate, and roasted nuts when enjoying this balanced type of coffee. 3 Types of Central American Coffee Processes Before you can enjoy your strong cup of coffee, it must be prepared. While the exact washing, drying, and roasting processes vary from farm to farm, these are the most commonly used production processes across Central America: Sun-Drying: also called dry or natural process, many Central American farms spread out the coffee cherries in thin layers, leaving them out to dry in the sun rather than using machines. This results in fuller-bodied beans and strong fruit aromas. Honey-Processed: invented by Costa Rican coffee makers, honey processing is done by removing the skin and pulp from a coffee cherry, leaving the sticky mucilage on while it dries. This layer then absorbs natural sugars throughout the process, giving the overall taste a natural honey flavor. Washed: washed processing is one of the most popular options for Panama coffee and others, involving washing the skin and pulp off the coffee cherry and fermenting the leftover beans. It is thought to remove impurities from the bean, giving it a cleaner, lighter taste. The coffee you enjoy is an incredibly personal thing. The key to finding the roast that makes your heart sing is researching and trying beans from all around the world. Improve your morning coffee routine by sampling different Central American coffees to see which one speaks to you.
