Collection: Central America

Central American coffee is renowned for its bright, clean flavour, but it wasn’t always highly regarded. Early on, its small bean size and inconsistent quality, along with poor transportation routes, led to lower demand. This changed in the early 1900s, when San Francisco importer C.E. Bickford introduced blind cupping, a tasting method that prioritized flavour over bean size. Central American coffees, with their vibrant acidity, began to stand out and gain recognition.

Today, Central America is a benchmark for high-grown wet-processed coffees. However, no single “Central America” flavour exists, as diverse regional factors such as volcanic soil and Pacific Ocean weather patterns create unique flavour profiles across different areas.