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Central America

At ComCo, we are proud to be the provider of a wide range of Central American coffee varieties. The coffees in this region are remarkable in their own way, ranging from the gentle berry and citrus tone to a rich nutty and chocolaty tone. With a medium to high level of acidity and a diverse range of body, each coffee beans' origin will  offer an exquisite and differentiated experience to coffee lovers.    

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Central America
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Guatemala

Medium to high acidity coupled with a medium body whilst delivering a cup profile of berry and gentle citrus.

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G. W. Pacaya

Region

San Vicente Pacaya

Altitude

1600 - 1800 masl

Variety

Catuai, Bourbon

Processing

Washed

Cupping Notes

Dark chocolates, brown sugar,

dried cherry, slightly nutty,

medium acidity, rich body.

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G. W. HueHue

Region

Huehuetenango

Altitude

1600 - 1700 masl

Variety

Catuai, Bourbon, Caturra, Typica

Processing

Washed

Cupping Notes

Chocolate, nutty, berry,

citrus fruit, creamy.

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G. W.Coban SHB

Region

New Oriente

Altitude

1200 masl

Variety

Caturra, Catuai, Typica

Processing

Washed

Cupping Notes

Fruity notes, chocolate, herbal, sweet.

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El Salvador

Medium to high acidity with a delicate body and array of smooth, subtle but sweet citrus and nutty aroma/aftertaste.

Sal. W. Siglo SHG

Region

Santa Ana

Altitude

1600 - 1800 masl

Variety

Bourbon, Pacas, Catimor

Processing

Washed

Cupping Notes

Nutty, chocolate, creamy,

balanced acidity, medium body, clean and good mouthfeel.

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Sal. N. LasBrumas

Region

Apaneca - Ilamatepec

Altitude

1450 - 1700 masl

Variety

Bourbon

Processing

Natural

Cupping Notes

Deep tropical fruit, red wine notes,

sparkling citrus acidity

delicate mouthfeel

and long aftertaste.

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Nicaragua

Medium to high acidity with a medium body and deep berry and chocolates notes.

Nic. Nat. Asturias

Region

Jinotega

Altitude:

1200 - 1400 masl

Variety

Catuai Rojo

Processing

Natural

Cupping Notes

Floral, dried fruit, berry, orange, intense sweet.

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Nic. Nat. Finca Buenos

Region

Nueva Segovia

Altitude

1200 - 1800 masl

Variety

Caturra

Processing

Natural

Cupping Notes

Fruity, berry, citrus fruit,

chocolate, creamy.

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Nic. H. Pacifico

Region

Chinandega

Altitude:

1200 - 1400 masl

Variety

Marsellesa

Processing

Honey

Cupping Notes

Berry, citrus fruit, chocolate,

roasted nut, creamy.

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Nic. H. Datanli

Region

Jinotega

Altitude

1200 - 1400 masl

Variety

Marsellesa

Processing

Honey

Cupping Notes

Citrus fruit, berry, blackcurrant,
chocolate, nutty, creamy.

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Nicar. Commer

Region

San Juan del Rio Coco

Altitude:

1100 - 1600 masl

Variety

Catuai, Caturra

Processing

Washed

Cupping Notes

Medium body, mild acidity, caramel, sweet aroma, notes of vanilla, floral, citrus, chocolate and nutty flavours.

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Nic. W. Finca Ojo

Region

Nueva Segovia

Altitude

1350 - 1700 masl

Variety

Caturra

Processing

Washed

Cupping Notes

Fruity, berry, citrus fruit, chocolate, creamy, sweet spices.

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Costa Rica

High acidity, medium body, full mouthfeel, deep chocolate notes with a gentle fruit close.

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CR. W. Don Claudio

Region

Brunca

Altitude

1400 - 2000 masl

Variety

Caturra, Catuai

Processing

Washed

Cupping Notes

A complex coffee with bright acidity, medium body,

intense sweet aftertaste.

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CR. N. Don Claudio

Region

Brunca

Altitude

1600 - 1900 masl

Variety

Caturra, Catuai, Obata

Processing

Natural

Cupping Notes

Floral, citrus fruits, dried fruits, berries, creamy,

sweet aftertaste.

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CR. A. Tarrazu

Region

Tarrazú

Altitude

1500 - 2000 masl

Variety

Catuai Rojo

Processing

Anaerobic

Cupping Notes

Dried fruits, floral, berry,

creamy, intense sweet.

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CR. N. Tarrazu

Region

Tarrazú

Altitude

1500 - 2000 masl

Variety

Catuai Rojo, Venecia

Processing

Natural

Cupping Notes

Floral, dried fruits, berry,

creamy, intense sweet.

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CR. N. 62H

Region

Los Santos

Altitude

1100 - 1500 masl

Variety

Marsellesa, H15, H3

Processing

Natural 

Cupping Notes

Tropical fruit, dried fruit, stone fruit,

orange, berry, chocolate.

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CR. N. 48H

Region

Los Santos

Altitude

1100 - 1500 masl

Variety

Marsellesa, H15, H3

Processing

Natural 

Cupping Notes

Tropical fruit, dried fruit, stone fruit,

orange, berry, chocolate.

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CR. Black Honey

Region

Orosi

Altitude

1050 - 1250 masl

Variety

Marsellesa

Processing

Honey

Cupping Notes

Floral, berries, citrus fruit,

chocolate, sweet.

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Panama

Medium to high acidity, full mouthfeel with citrus, deep berry/fruit, and chocolate notes.

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Pan. FST. N. Caturra

Region

Volcan Baru

Altitude

1400 - 1800 masl

Variety

Caturra

Processing

Natural

Cupping Notes

Syrupy honey, banana liqueur,

dark chocolate, mild body,

creamy mouthfeel

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Pan. La Esmeralda PCN

Region

Boquete

Boquete, Canas Verder

Altitude

1600 - 1800 masl

Variety

Geisha

Processing

Natural 

Cupping Notes

Floral, dried fruit, berry,

winey, spicy, stone fruit

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Pan. N. Finca Eleta

Region

Piedra Candela, Chiriqui

Altitude

1700 masl

Variety

San Ramon

Processing

Natural

Cupping Notes

Tropical fruit, dried fruit, orange, berry, dark chocolate,

intense sweet.

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Pan. W. Finca la Santa SHB

Region

Renacimiento, Chiriqui

Altitude

1100 - 1400 masl

Variety

Catuai, Typica, Caturra

Processing

Washed

Cupping Notes

Roasted nut, dried fruit, chocolate, spicy, sweet, berry.

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Cascara 
Geisha la Esmeralda

Region

Boquete

Jaramillo/Canas Verdes/El Velo

Altitude

1600 - 1800 masl

Variety

Cascara (Dried Coffee Pulp)

Processing

Sun-dried

Cupping Notes

Sultanas, apricot, papaya, honey.
Silky, heavy mouthfeel.

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Mexico

Medium acidity, medium body, delicate fruit and berry tones.

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W. MChiapas

Region

Chiapas

Altitude

800-1000 masl

Variety

Bourbon, Catuai

Processing

Washed, sun-dried

Cupping Notes

Nutty, chocolate, creamy,

well-balanced mouthfeel, hint of lemongrass.

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South America

ComCo's product diversity also reaches beyond the varieties of Central American coffee, we have also developed an enamourment towards the complexity and beautiful profiles of South American Arabica. The coffees in this region are also extremely unique ranging from the gentle fruitiness and rich nuttiness of Peruvian Arabica to milky and chocolaty tones of Colombia. Acidity level can range between mild to moderate, where each coffee beans' will certainly bring everlasting memories  for coffee drinkers.    

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South America
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Colombia

Moderate to high acidity with medium body, citrus note, milk chocolate, caramel flavours and mild nut.

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Col. Supremo

Region

Huila

Altitude

1200 - 2000 masl

Variety

Castillo, Colombia

Processing

Washed

Cupping Notes

Fruity, berry, citrus fruit, spicy, sweet, floral.

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Col. Excelso

Region

Huila

Altitude

1400 - 1800 masl

Variety

Castillo, Caturra

Processing

Washed

Cupping Notes

Creamy, chocolate, nutty, berry.

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Col. Decaf Liquid

Region

Huila

Altitude

1200 - 1800 masl

Variety

Castillo

Processing

Natural Liquid Carbon Dioxide Decaffeination

Cupping Notes

Roasted nut, chocolate,

spicy, berry, creamy mouthfeel.

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Col. W. Pink Bourbon

Region

Huila, Pitalito

Altitude

1550 - 1750 masl

Variety

Pink Bourbon

Processing

Washed

Cupping Notes

Floral, creamy, chocolaty, nutty, berries, citrus with honey ending. 

Col. Decaf Sugarcane

Region

 Huila

Altitude

1200 - 1800 masl

Variety

Castillo

Processing

Sugarcane (Ethyle Acetate) Decaffeination

Cupping Notes

Creamy, nutty, brown sugar, chocolate.

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Col. Pink Bourbon
Anaerobic

Region

San Agustin, Huila

Altitude

1750 masl

Variety

Pink Bourbon

Processing

Anaerobic

Cupping Notes

Strawberry, dried fruit, stone fruit, chocolate, honey, spicy.

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Brazil

Low acidity, smooth in body with sweet flavours. These can range from milk chocolate to bitter cocoa and toasted almond.

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Br. Yellow Bourbon

Region

São Paolo

Altitude

1100 - 1400 masl

Variety

Yellow Bourbon

Processing

Natural

Cupping Notes

Roasted nut, creamy, chocolate.

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Br. SC 17/18

Region

Cerrado

Altitude

1000 - 1200 masl

Variety

Catuai, Acaia, Mundo Novo

Processing

Natural

Cupping Notes

Roasted nut, chocolate,

berry, creamy.

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Br. Rancho Anaerobic

Region

Sul de Minas

Altitude

950 masl

Variety

Topazio

Processing

Anaerobic

Cupping Notes

Liquor, tropical fruits, dried fruits, dark chocolate, berry.

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Br. Yellow Catuai

Region

Minas Gerais

Altitude

1000 - 1300 masl

Variety

Yellow Catuai

Processing

Natural

Cupping Notes

Nutty, chocolate, berry, creamy

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Br. Mogiana 17/18 FC

Region

Mogiana Valley

Altitude

800 - 1200 masl

Variety

Catuai, Mundo Novo Hybrid

Processing

Natural, sun-dried

Cupping Notes

Mild chocolate, nutty, caramel notes, full body, low

acidity, sweet and rich flavors

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Peru

Balance in full flavour, mellow to medium body,

moderate acidity, smooth nutiness and chocolate tones.

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Per G1

Region

Chanchamayo, Junin

Altitude

  1200 - 1400 masl

Variety

Caturra, Typica, Pache, Bourbon

Processing

Washed

Cupping Notes

 Chocolate, creamy, berry, nutty and floral. 

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Honduras

Sweet, acidic, deep.

Hond. Anaerobic 

Region

Santa Bárbara

Altitude

 1700 – 1850 masl

Variety

 Bourbon, Cattura, Paraneima

Processing

 Anaerobic

Cupping Notes

 Berries, ginger, redcurrant,

citrus fruit, creamy,

chocolate, nutty, sweet.

Hond. Commer SHG

Region

Santa Bárbara

Altitude

 1500 – 2000 masl

Variety

 Catuai, Cattura, Villa Sarchí

Processing

 Anaerobic

Cupping Notes

Slightly chocolate and hints of nuts, mild acidity, medium body.

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Bolivia

Medium to high acidity, powerful and balanced profile, delicate profile with hints of citrus, caramel, honey and fruity tones.

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Bol. Typica

Region

Bolivia, Karanavi, Lavas State

Altitude

 1400 masl

Variety

 Typica, Caturra

Processing

 Fully Washed

Cupping Notes

 Chocolate, creamy, roasted peanut.

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Tel. +84 913 919 169

Tel. +81 38 226 478

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Nguyen Thai Binh Ward, District 1, Ho Chi Minh City

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Saturday 9:00 - 18:00

Sunday 9:00 - 18:00 

 

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