Americas & Caribbean Coffees

Though coffee farms are found throughout the Hawaiian islands, it is Kona coffee, from the large island of Hawaii, that is best known and always in high demand. Here, nature provides just the right environment for the coffee trees on the slopes of the active Mauna Loa volcano.

In Central America, you’ll find varying acidity, but usually beans from this region are known for their balance - not too bitter, not too acidic, fairly smooth flavors, like chocolate. Costa Rica is known for medium-bodied and sharp acidity and is often described as having a perfect balance. If you go west to Mexico, you’ll find something a little lighter. Guatemala's coffee has a distinctive taste quality favored by many for its rich flavor. There are three main growing regions — Antigua, Coban and Huehuetenango. This medium-to-full bodied coffee has a depth and complexity of taste that is almost spicy or chocolatey.

Moving to South America, we get beans that have a wider flavor profile but coffee drinkers are probably most well versed on the beans of Colombia.  The highest quality is labeled supremo and you can expect an even, well-rounded taste; moderate acidity and sweetness, and a medium to full body. Brazil is the biggest coffee producing country in the world. When it comes to flavor, the typical Brazilian coffee has a heavy body, low acidity, gentle sweetness, and notes of chocolate and spice. However, some of the few higher-altitude coffees have notes of fruit or flowers.