Description
Central America and the Caribbean produce a surprising amount of different great coffee flavors. Numerous microclimates provide unique terroirs even within one country, and farmers are perfecting various processing methods to bring out interesting flavors. Here are some of our favorites right now:
Costa Rican – Las Lajas Micromill – Finca Calle Liles – Black HoneyThis is a quality cup in and out. Lots of cool tones to play with in the roaster. A bit higher acidity with a strong floral aspect, balanced with a full bodied nutty and chocolaty undertone. Slightly fruit forward but not a fruit bomb. The black honey processing really leave a crazy complex cup with tones ranging from lemongrass to red fruit to nutty/chocolaty and smoky undertones. Super light roasts lean the cup to lemony/floral and will be loaded with more citric lighter tones, not very balanced but very punchy and clean. Darker roasts lean it towards nutty/chocolaty more stout like features with fruity highlights. In the middle, one gets layers of all the lovely flavors in the cup. Crisp and clean lemony floral balanced with sweet and smooth chocolaty undertones than linger on the nuttier side. Hints of fruit will pop out but not hit you over the head.
Dominican Org Ramirez Estate – Natural Processed
A very cool, very exotic cup of coffee. One can tell this is a slow dry natural processed coffee with its strong ripe red fruit tones upfront. Lighter roasting presents a ton of floral and fruit with an almost oak/peat boozy finish, very sweet with just a ton going on but does risk some underdeveloped tones with its two-toned roasting. Medium roasts were our favorite, still plenty wild but develop enough of the chocolate and smoky tones – which most Dominican coffees are known for – to balance all those more exotic fruity and citric tones. Darker roasts will burn out most of what distinguishes this cup, the washed processed handles those roast level much better; interesting and still exotic but strong and edgy, it will retain some fruity factor with very strong and less sweet, smoky, tobacco and bakers chocolate type notes.
Guatemalan Premium Huehuetenango – Finca Vista Hermosa
A tasty mix of tones, great from light to dark. The cup profile is mostly down the malty side but these beans have some awesome jazz.
Medium roasting really pulls together a tasty treat but you can take it lighter or darker depending on personal taste preference.
Hints of floral mixing with smooth nutty & malty features. Will show some winy citric and fruit acidity in the light to medium roast spectrum but all in all a medium to low acidity brew with a medium body.
Smooth, clean and sweet edged, a cup we are more than willing to drink all day. Guatemalans almost always hold dark roasts nicely for adding a little sweet malty note to the smoky and roasty tones is a tasty mix.
Haitian Premium – Singing Rooster – Savane Zombie 17/18
A great medium to dark roast coffee. Robust and strong with an exotic more island premium sweet edge. Lighter roasts get a cool semi-floral sweet tone upfront balanced with a little grassy caramel and slight hint of herbal spice, tasty but does not bring forth those awesome stronger chocolate notes that Haitian coffee is known for. As one progresses towards the darker roasts it gets much fuller bodied and chocolaty (more bakers chocolate than milk) with just a little hint of floral acidity at the full city roast. Into 2nd crack its a rough and tumble cup with added smoky tones.
Mexican Terruño Nayarita Natural Processed SHG
A cool cup of Mexican coffee with unique (to Mexico) processing. Leaves the cup far from the traditional Mexican profile. Nice and sweet upfront with wonderful aromatics, a more fruit forward cup especially at lighter roasts. Bakers chocolate, malt, smoke and a bit of nuttiness comprise the darker tones. Very dependent on roast level, lighter roasts will be filled with more fruity and citric notes balancing with a nuttier, dryer, chocolaty undertone. Medium roasts are balanced and bring forward the more nutty and chocolaty character, muting the fruity and lemony/floral tones, they are still there in the cup, just more in the aftertaste than the first thing to hit your taste buds. Darker roasts pick up an almost barrel aged tones like you would find in beer or scotch and turn a bit smoky.
Nicaraguan RFA Selva Negra – La Hammonia – Washed Yeast Processed
A lovely differentiating offering of unroasted coffee beans from Selva Negra. We though it best from a medium to dark roast, but those who love some very buzzy acidity will like it lighter. Decently more acidity than their other offerings; comes off complex and darker toned, which is quite unique for a Nic. Not like your normal more citric lemony/floral acidity. Leaves the mouthfeel pretty dry with base tones down the more nutty and malt like. Semi-sweet, with hints of floral and soft fruit that will linger on the tongue. Tasty science in action!
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