Join us on this three-part series as we explore the diverse origins and unique flavors of coffee. From the vibrant, citrus-driven beans of Central America to the bold, earthy flavors of Southeast Asia, we will share the common flavor characteristics for each region to help you find the coffees that speak to you.
Coffee is a truly global commodity, enjoyed by millions worldwide. Yet, many of us may not realize the incredible diversity that exists within this single bean. The crop thrives in regions around the equator, each area offering its own unique environment and contributing to the vast spectrum of coffee flavors. We’ll be exploring this diversity through a “mild to wild” lens.
The Americas
Starting on the mild side we will look at a couple of Central and South American producing countries. Several Mexican states ranging from the northern state of Nayarit to its southern powerhouse of Chiapas produce coffee with a regional flare.
Mexico
Mexican coffees are often considered chocolate forward with brown sugar sweetness and mild nut notes, such as almond or walnut. This consistent flavor profile provides a good base for a blend to build off and can even stand out as a single origin offering that is more traditional in flavor and less fruit or acidity focused.
Nicaragua
Next on our list of mild offerings is Nicaragua. Similar to most of its neighbors, Nicaraguan coffee utilizes a mountain range for much of its coffee growing regions. Cordillera Isabelia, in the North Central region of Nicaragua, provides optimal growing opportunities for its municipalities of Jinotega, Matagalpa and Nueva Segovia. The added altitude provides the right mix of temperature and sunlight for the Arabican coffees to mature slowly, typically showing slightly higher acidity, but also maintaining the chocolate and vanilla notes that lead to a sweet round cup of coffee. These offerings often have increased citrus notes, which showcase many times as fresh lime with bold acidity.
Colombia
Colombia, renowned for its iconic Juan Valdez campaign, is a major coffee producer in South America. The Andes Mountains provide diverse microclimates, resulting in a wide range of coffee flavors. Coffee grows in Colombia’s departments from the North, such as Antioquia, to the southern ones, including Narino and Huila, where Farmer Brothers Project Direct Partner Amigos de Santa Ana are located. They produce coffees with dynamic acidity that is punchy and full of citrus with undertones of sweet milk chocolate and caramel.
Brazil
Our final stop along our Central American mild coffee tour is Brazil, which has been the world’s largest coffee producer since the 1840s. Its vast, rolling hills offer ideal growing conditions for both Arabica (around 70% of production) and Robusta coffee. Minas Gerais, a single state, contributes nearly half of Brazil’s total coffee output.
Grown at lower altitudes, Brazilian coffees often exhibit lower acidity and showcase pronounced nutty flavors, ranging from almond to peanut with accompanying notes of caramel. Our Project Direct Partner Caio, at his farm in Finca Serrado, however, produces exceptional natural-processed coffees. These coffees retain the fruit’s natural sugars, resulting in flavors reminiscent of ripe Bing cherries, winey aromatics and a delightful finish of sweet roasted almonds.