An Overview of the Central American Coffee Region
The Central American coffee region is centered in the backbone of mountains connecting Mexico with South America. The best of these coffees are high-grown (generally between 1200 – 1900 MASL, or above 4,000 ft above sea level). The altitude keeps daytime temperatures very moderate and provides a chill at night, resulting in very dense beans. These can take roasting temperatures long enough to develop their inner potential into very satisfying cup profiles over a range of roast levels. This means that they are very versatile, and they are good light or dark.
“Centrals” are known for their classic clean, aromatic, sweet cup characteristics balanced with lively acidity. (Acidity here means a bright flavor, not a harsh one. It’s a good thing, otherwise your coffee tastes flat and boring). While there is a lot of variety in the flavor profiles we can coax out of a fine Central, at lighter roasts, sweet caramel, toasted nuts and a silky body are balanced with a delightful brightness and hints of fruit As the roast goes darker, expect more baker’s chocolate, toffee and spice while the fruity aspects will diminish.
Common general descriptors for Central American coffees:
mild and smooth, with overtones of honey
milk chocolate
caramel
stone fruit
toasted nuts
Most Central American coffees are washed (wet processed), which yields a medium body and a clean, unmuddled taste profile.
Miel Processing: Recently, producers are experimenting with different processing methods to coax different characteristics out of the beans. The miel (“honey”) processing method, where the coffee pulp stays in contact with the bean longer, is one newer and successful one. Miel/honey process mutes brightness a bit, brings out sweetness, and adds body to the cup. No honey is involved, however.