Central American Coffee Beans

Central America produces some of the most consistently excellent specialty coffee in the world. Guatemala, Costa Rica, El Salvador, Honduras, Panama. High altitudes, volcanic soil, distinct wet and dry seasons, and generations of farming knowledge. The region's coffees tend toward clean acidity, sweetness, and balance, with enough variation between countries and microclimates to keep things interesting.

Guatemalan lots often lean chocolate and citrus. Costa Rican coffees bring bright acidity and honey-like sweetness. Panamanian Geshas are in a category of their own. What ties the region together is a commitment to quality processing and a level of traceability that makes it possible to know exactly who grew your coffee and where.

If you're new to exploring coffee by region, Central America is one of the best places to start. The flavor profiles are approachable, the quality floor is high, and there's a clear difference between countries once you start paying attention.

Right now our Central American selection includes lots from Florencio and Rodin Villatoro in Guatemala, Ivan Solis and Minor Jimenez in Costa Rica, Eugene Altieri in Panama, and the Suchini family's anaerobic natural Gesha from Guatemala. Each producer brings a different perspective on what Central American coffee can be.