Origins of Coffee Beans – South America

Origins of Coffee Beans – South America

South America is renowned for producing some of the world’s finest coffee beans. The typical flavor profile across the continent features chocolate notes, nutty undertones, caramel sweetness, and a medium level of acidity.

This region leads global coffee production, with several countries ranking among the top exporters. In this guide, we’ll explore the unique characteristics of coffee beans from various South American countries to help you find the perfect beans for your taste.

Guatemala

  Altitude: 1300–2000 masl

  Processing Method: Washed

  Harvesting Season: December to March

  Varietals: *Bourbon, *Caturra, Catuai

  Tasting Profile: A wide range of flavors, typically lighter-bodied, very sweet with citrus fruit notes and complex acidity.

Bourbon: A culturally and genetically significant Arabica variety, known for excellent cup quality at high altitudes.
Caturra: A natural mutation of Bourbon, offering good yield and quality in a compact plant.

Peru

  Altitude: 1200–2000 masl

  Processing Method: Washed

  Harvesting Season: June to November

  Varietals: Bourbon, *Typica

  Tasting Profile: Clean and sweet, with a heavier body and relatively simple flavor complexity.

Typica: One of the most historically significant Arabica varieties, known for its high-quality flavor but susceptibility to coffee leaf rust. Well-suited to colder climates.

Colombia

  Altitude: 1200–1900 masl

  Processing Method: Washed

  Harvesting Season: March to June, and October to December

  Varietals: Bourbon, Typica

  Tasting Profile: Extremely diverse, ranging from sweet chocolate and rich-bodied coffees to fruitier, jam-like and tart profiles.

Panama

  Altitude: 1300–2000 masl

  Processing Methods: Washed, Natural

  Harvesting Season: December to March

  Varietals: Geisha, Catuai, Caturra, Typica

  Tasting Profile: Citrusy and floral, with high acidity, sweetness, and a delicate, complex flavor structure.

Brazil

  Altitude: 900–1300 masl

  Processing Methods: Washed, Natural, Pulped Natural

  Harvesting Season: May to September

  Varietals: Red and Yellow Bourbon, Caturra, Catuai, Maragogype, Mundo Novo, Catimor

  Tasting Profile: Low acidity, high sweetness, heavy body with prominent chocolate and nutty flavors.

Costa Rica

  Altitude: 900–1900 masl

  Processing Methods: Washed, Natural, Pulped Natural

  Harvesting Season: October to March

  Varietals: Typica, Caturra, Catuai, Villa Sarchi, Bourbon, Geisha, Villalobos

  Tasting Profile: Bright tropical fruit notes, clean and balanced body, high acidity, and medium sweetness.

Honduras

  Altitude: 1100–2000 masl

  Processing Method: Washed

  Harvesting Season: October to March

  Varietals: Typica, Bourbon, Caturra, Villa Sarchi, Lempira

  Tasting Profile: High acidity with medium sweetness and a rounded, smooth body.

El Salvador

  Altitude: 1000–2300 masl

  Processing Method: Washed

  Harvesting Season: October to March

  Varietals: Bourbon, Pacas, Pacamara, Caturra, Catuai, Catisic

  Tasting Profile: Very sweet with soft, balanced acidity that brings harmony to the cup.