Uncharted Coffee Supply 1804: Honduras, Decaf
Dark Chocolate, Graham Cracker, Nutty, Citrus
$28.00250 g / 9 oz
Central American Coffee
This shelf lists coffees whose stated origins all lie in Central America. Coffee-growing countries in the region include Honduras, Guatemala, Nicaragua, Costa Rica and El Salvador.
Read more about Central American coffee
Each country organizes its coffee regions in its own way. Honduras is divided into 6 regions, each with a cupping lab sponsored by the national coffee institute IHCAFE. Guatemala's coffee association, Anacafé, recognizes 8 regions defined by cup profile, climate, soil and altitude. Costa Rica's coffee institute, ICAFE, counts 8 growing zones, with more than 80 percent of the coffee area between 800 and 1,600 meters above sea level. In Guatemala, 98 percent of the coffee is shade grown, according to importer Mercanta. Nicaragua's coffee comes mainly from 5 northern regions, with production concentrated in the highlands of Matagalpa and Jinotega.
Read more on the Honduran coffee, Guatemalan coffee and Costa Rican coffee pages, which cover growing regions, altitudes and harvests country by country.
Equator Coffees Regenerative Nicaragua
Cocoa, Caramel, Butterscotch, Baker’s chocolate, Raisin, Dried fruit
$20.0010.5 oz
Groundwork Coffee Nicaragua Medium Roast
Chocolate, Molasses, Cola, Golden raisin, Citrus
$22.0010 oz
Ritual Coffee Roasters Polar Opposites
$26.0012 oz
Chromatic Coffee Opus House Blend
Rich, Smooth, Balanced, Dark chocolate, Burnt sugar, Toasted caramel, Spices, Molasses, Roasted nuts, Citrus zest
$24.9912 oz
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All coffee collectionsQuestions about Central American coffee
What does Central American coffee taste like?
Perfect Daily Grind says the coffee countries of Central America are characterized by balance, and that you can expect a good body, good acidity and fruitiness. Each country and region still has its own profile, and a roaster's tasting notes describe a given lot best.
Source: perfectdailygrind.comIs Central American coffee washed or natural?
Most of Central America has historically produced washed coffee, where the fruit is removed before the beans dry, according to Perfect Daily Grind. The same article notes that some farms in Nicaragua and Guatemala are now moving toward natural and honey processing.
Source: perfectdailygrind.comWhat is honey process coffee?
Honey processing sits halfway between washed and natural processing: the skin comes off, and the bean dries with some of the sticky fruit layer still attached. Perfect Daily Grind says honey coffees can taste of honey and brown sugar, with intense sweetness and a rounder acidity than washed coffees. Costa Rica is closely associated with the method.
Source: perfectdailygrind.comWhat does El Salvador coffee taste like?
About 60 percent of El Salvador's coffee is Bourbon, an unusually high share for Central America, according to importer Mercanta. It describes that Bourbon as clean, bright and sweet with a strong citrus note. Mercanta adds that coffee leaf rust threatens that high share of Bourbon and has cut the country's production.
Source: coffeehunter.com