Guatemala- The Story:
What makes Guatemala a great coffee producer? One word: diversity. The Central American boasts eight different regions of varying climates that makes each a prime location for coffee production possibilities. From the Antigua Valley to the Cohan rainforest each region provides the right climate for raising coffee plants. Guatemalan coffee farmers take pride in cultivating and promoting sustainable and organic production processes.
Best Blend: Antigua
The oldest and most well known, Antigua will definitely shake up your routine. Romerto recommends this coffee for its “medium body and chocolate flavors”. Coffee experts describe this blend as having a spicy aroma. The wet process where beans are soaked and then dried in the sun accounts for its pure flavor since extra residue is removed before being roasted.
Cuba- The Story:
There is nothing more Cuban than good ol’ cafécito. You can thank the French for that! After fleeing Haiti’s revolution, French farmers settled in Cuba and picked up where they left off. While the communist country’s coffee is embargoed for export you’re likely to find a ton of Americanized brands (Bustelo for instance) at your local bodega or supermarket. Don’t let the demitasse cups fool you, Cuban coffee is hella’ strong.
Best Blend: Pilon
Pilon is known for being the largest Cuban-style coffee sold outside of its native country. Its sister brands: Café Bustelo and El Pico although mostly Americanized brands, are very much staples in many Latino households.
Mexico- The Story:
Coffee may not immediately come to mind when you think of Mexico, but our South of the border neighbors have been growing and brewing café for centuries. In fact, their beans are the foundation for most coffee blends and are known for being light, nutty and with a chocolate overtone. According to Romero some of the best blends come from Chiapas, Veracruz and Oaxaca regions.
Best Blend: Altura
Romero recommends this coffee for its “light, nutty, acidic snap.” For the novice that means it’s the way coffee feels as it lands on your tongue and stays on the roof of your mouth. Mexican café con leche is bigger and sweeter than its cubanita sister; it’s made with steamed milk and a hint of cinnamon.
If you found this article helpful. Check these out: Cigars of Latin America; Tequila Tutorial