Central American coffees can have so much wild variety. From the nutty earthiness of a premium Nicaraguan, to the delicate, floral, and compex of the very finest geisha in Panama, Central America pretty much has it all. Costa Rica coffees can be super tropical in nature with mango and pineapple. Our coffees from El Salvador have luscious plum fruit including the complex tannins.
Well, we don’t really have a specific coffee from a chosen Central American country. Very often, we do have coffee from our friends, the Mena family in El Salvador, but the rest of the year, we like to mi it up a bit. The introduction of coffee throughout the Americas is a storied past with, intrigue, smuggling, pirates, and high-finance. Today, coffee farms battle gangs, crime, and a falling commodity price that makes it most difficult for the producers to provide this amazing crop.
As the coffees from the area are so unique, different, and special, so too does the care of them in the roaster. Whereas our coffee from El Salvador demands a light and delicate approach, a 2100 meter Guatemala Huehue will take all the heat you can give it. Typically, our Central American coffees are roasted to the point that 1st crack is just ending. This is a rather light roast but well developed. We balance the origin character and the natural sweetness of the cup with a wonderfully balanced body and aroma.