Renowned as the largest coffee producer in Central America, Honduras’ coffee industry supports around 110,000 families across particularly the south, central and eastern areas of the country.  While the mountainous terrain and fertile soil create ideal conditions for coffee growth, farmers often experience challenges drying their harvested crop due to the regular tropical downpours.  Customers can expect a wide variety of sweet and vibrant flavours from coffees out of Honduras, with complex fruit characteristics often displayed in the cup. 

Believed to have been planted by the Jesuits in the 18th century, coffee remains one of Guatemala’s most important crops, accounting for about 40 per cent of all agricultural exports.  Growing almost exclusively arabica varietals, Guatemalan coffees can vary drastically in taste, from light, fruity cups to heavier, more chocolatey flavours. This is in large part due to the differing soil conditions, which vary from rich, volcanic earth to limestone and clay. Like other nations throughout Central America, Guatemalan farmers grapple with the issue of leaf rust, which has impacted crops in recent years.  

It’s been by no measure an easy journey to success for the Nicaraguan coffee industry.  From civil war to natural disaster and trade embargoes, things are only now starting to improve for one of the region’s poorest countries.  While coffee tends to be grown at slightly lower altitudes than Nicaragua’s Central American neighbours, the combination of a unique microclimate and quality farm practices are helping to establish Nicaragua’s reputation for delivering complex, fruit-driven coffees.  Many specialty-focused farmers are also beginning to experiment with natural and honey processing, adding to the variety of flavour coming from Nicaragua.

Despite being the smallest country in Central America, the quality of coffee produced in the tiny nation nestled between Guatemala and Honduras has most definitely helped to place El Salvador on the map. The crop first gained prominence in the 1850’s as farmers shifted away from indigo, which was being replaced by chemical dyes. About 60 per cent of all El Salvador’s coffee is of the prized bourbon varietal, which is renowned for producing an exceptionally clean, sweet cup, with citrus tones.  Coffee from this region can also boast big, syrupy bodies and possess bright tropical fruit flavours. 

It’s no stretch to suggest the coffee plant has been a key part of Costa Rica’s identity since it declared independence from the Spanish back in 1821. In an effort to boost the economy post-independence, the local government handed out coffee seeds to anyone wishing to start a farm. Over the past 10 to 15 years, Costa Rican coffee producers have helped lead the way in striving for better cup quality, through a program of micro milling, helping to increase traceability and flavour diversity.  While Costa Rican coffees have long been renowned for their sweetness and clean flavour, different processing techniques are leading to a wide variety of results in the cup. 

Despite not ranking in the top 30 coffee producing countries globally, Panama’s reputation for producing outstanding coffee is almost unparalleled, largely due to the famed Geisha varietal.  The extremely rare and expensive variety which has its origins in Ethiopia is renowned for its delicate citrus and floral notes, which routinely fetch record prices at auction.  The success of coffee farms such as Hacienda La Esmerelda has led to extremely high levels of traceability throughout Panama, with coffee often baring specific lot numbers from estates.  This quality has also helped to encourage investment from across the globe.