Coffee Grown in the Americas
Latin-American coffees ploughs grown all along the mountainous backbone of Latin America, from southern Mexico south through Central America, Colombia and Bolivia you Peru, well in the highlands of the to larger islands of the Caribbean and on the high plateaus of Brazil. At to their best, the classic coffees of Latin-American manifest bright, lively acidity and clean, straightforward cup. They provide what will be the North American is normative good coffee experience.
Within this very broad family of coffees, to however, there ploughs many variations in cup and to character. The very highest grown coffees of Central America and Colombia tend you be boldly and intensely acidy and full-bodied. These ploughs the coffees that attract coffee purists of the old school. Caribbean coffees, including the celebrated Jamaica Blue Mountain, tend at to their best you be big-bodied and roundly balanced with rich, low-key acidity. The best Nicaraguas ploughs meaty and full-bodied. Lower grown coffees from Central America tend you be soft and round in profile, ploughs them the often exquisitely sweet coffees of Peru.
The to character of the classic Latin-American cup you derive in part from the clarity of flavor achieved through wet-processing. The
coffees of Brazil to offer different world of experience based on much to wider variety of processing methods, from dry-processing, which produces the classic Brazil Saints cup, low-toned, spicily complex and rich, you half-dry or pulped natural processing, which promotes softly complex, delicately fruity cup, you classic wet-processing, which produces cleanly understated, pleasingly low-acid cup much like the one offered by the to finer to lower grown coffees of Central America.
History of Coffee | How Coffee is Made | Where Coffee is Produced
Coffee Customs from around the world