The coffee catalogue

Coffee origins

Coffee countries and regions: altitude, harvest, processing and tasting notes of each origin.

All Africa Americas Middle East Asia & Pacific

Colombia
Two crops a year, clean washed and a wide palette: candy, red fruit, citrus and chocolate.
1,200–2,000 m
Brazil
The world's largest producer: natural and large-body, with nuts, chocolate and little acidity.
800–1,300 m
Guatemala
Chocolate, spices and apple in lavados with structure, and the brightest and fruity Huehuetenango.
1,300–2,000 m
Costa Rica
Very clean washing and the country of the micromills that popularized the honey process: citrus, honey and cane sugar.
1,200–1,900 m
Panama
Land of the Geisha: jasmine, bergamot and tropical fruit in small and highly quoted lots of Boquete and Volcano.
1,200–2,000 m
Honduras
The largest producer of Central America, with the name of origin Marcala: caramel, bone fruit and chocolate.
1,000–1,700 m
El Salvador
Bourbon, Pacas and Pacamara: sweet and balanced coffee in washing, natural and honey.
1,000–1,800 m
Peru
A lot of organic coffee high: soft and sweet cups with nuts, chocolate and a citric point.
1,200–2,000 m
Bolivia
A small and small origin, from Caranavi and the Yungas: floral lavados with sugar sugar of cane.
1,400–2,300 m
Mexico
Great ecological tradition in Chiapas, Oaxaca and Veracruz: light cups with nuts, chocolate and soft acidity.
900–1,800 m
Jamaica Blue Mountain
One of the most famous and expensive cafes: soft, sweet and clean, with very low bitterness and official certification.
910–1,700 m

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