Central American coffee: main production regions, terroir, and flavour profile. 

There are dozens of coffees out there, and sometimes we need help finding the best ones. Although all the coffee we drink today originates from Arabica or Robusta beans, many factors impact their flavor and quality. The region of production, for example, has an enormous influence on coffee. Some corners of the world, like Central America (and Nicaragua, more specifically), are known for producing high-quality coffees renowned all over the globe.

So, what makes Central American coffee so unique? And why is Nicaragua one of the best coffee-producing nations in the world?

Central America Coffee Landscape

Coffee production plays an essential role in the economics of Central America. All seven countries in the continent grow coffee, and many focus on single-estate, specialty-grade beans.

Single-estate coffee production and commerce have been growing in the past few years. With a better knowledge of the injustices of the coffee industry, consumers are opting for direct-trade, single-estate coffee, helping producers ethically and financially, aside from resulting in higher-quality coffee.

In Nicaragua, many coffee producers, like Reyes Coffee, are family-owned businesses seeking ethical sourcing of excellent coffee. They extract each bean’s best flavors by keeping a small-batch production of hand-picked coffee.

Central America Terroir

The central American terroir has a tropical climate and volcanic topography, making it perfect for Arabica coffee growth. Dormant volcanoes have turned into mountains and, together with the humid air, cast clouds over coffee plantations, creating the ideal temperature and conditions for the beans to grow.

Because of its ideal terroir and investment in quality, single-estate coffee, Central American countries can sell some of the most expensive bens on the market, with a growing international demand.

Flavor Profile of Nicaraguan and Central American Coffee

The flavor profile of coffee changes according to the soil it is planted on and which minerals are most present there. However, Central American Arabica coffees are generally light and with a well-balanced body. They have just enough acidity for that perfect bitterness at the end and usually carry chocolate and nutty notes on their profile.

Some coffees are fruitier and sweeter, even showing some honey notes at the end.

Coffee Regions in Central America

All Central American countries invest in the production of coffee. In each nation, coffee farmers concentrate on specific regions with better terroir for bean plantations, like Chiapas and Veracruz in Mexico, Antigua in Guatemala, and Monteverde in Costa Rica.

Nicaraguan Coffee

In Nicaragua, coffee has a medium body and light acidity. It is usually sweeter than other Central American coffees, with caramel and fruity notes. It is both smooth and robust, perfect for those who love to feel the essence of pure coffee.

Nicaragua has one of the best reputations regarding coffee production in Central America. Its terroir is perfect for coffee growth, with enough variations to keep all producers competitive. The main coffee regions in the country are Jinotega (considered the best), Matagalpa, Nueva Segovia, Esteli, and Madriz.

Mexican Coffee

Mexico produces some of the most famous Central American coffees. Coffee production in the country has a rich past and impacts the culture of many Mexicans today. Since the terroir is a bit dryer than in other countries, Mexican coffee is usually lighter and less acidic, with notes of chocolate and nuts.

Costa Rica Coffee

Costa Rica is another famous coffee-producing country in Central America. The country’s mountainous and humid central region can produce creamy and complex coffee beans with berry, sugar, and honey notes.

Guatemala Coffee

Guatemala has a long history of coffee farming, since the Jesuits in the 1750s. It is the second Central American country with the largest coffee production, delivering beans that are well-balanced and complex in flavor profile, with fruity and spicy notes. The volcanic landscape of Antigua gets a lot of rainfall and humidity, creating the ideal terroir for coffee growth.

Central American Coffee

Central America is a region known for its coffee production. With a perfect terroir and investment in single-estate, high-quality beans, it has become a reference for fine coffee worldwide. Countries like Nicaragua excel in that market, with small-scale, family-owned businesses like Reyes Coffee, highlighting the importance of single-estate, direct sourcing good coffee.