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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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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

1400 - 1700 masl

Variety

Catuai, Bourbon, Caturra, Typica

Processing

Washed

Cupping Notes

Creamy, nutty, chocolate, berry.

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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 Bodied, 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.

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Nic. Anaerobic

Region

Matagalpa

Altitude:

1200 - 1400 masl

Variety

Catuai Rojo

Processing

Anaerobic

Cupping Notes

Bittersweet Chocolate,

Ripen Fruit, Citrus Fruit, Winey.

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Nic Carbonic

Region

Matagalpa

Altitude

1200 - 1400 masl

Variety

Catuai Rojo

Processing

Carbonic Maceration

Cupping Notes

Floral, Tropical fruit, Citrus fruit, Dried fruit, Chocolate, Winey, Intense sweet.

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Nic. Nat Asturias

Region

Jinotega

Altitude:

1200 - 1400 masl

Variety

Catuai Rojo

Processing

Natural

Cupping Notes

Floral, Tropical fruit, Dried fruit, Orange, Berry, 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.

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.FincaOjo

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

Complex aroma and flavor,

bright acidity, medium body,

intense sweet aftertaste.

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CR N.DonClaudio

Region

Brunca

Altitude

1400 - 2000 masl

Variety

Caturra, Catuai

Processing

Natural

Cupping Notes

Tropical fruit with hints of orange, prune, berry, citrus fruit and chocolaty tone.

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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 H.Jaguar Tarrazu

Region

Tarrazú

Altitude

1200 - 1750 masl

Variety

Caturra, Catuai

Processing

Honey

Cupping Notes

Stone fruit, honey, prunes, berry, intense sweet with balanced acidity.

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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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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.

Pan. La Esmeralda PCN

Region

Boquete, Canas Verdes

Altitude

1600 - 1800 masl

Variety

Geisha

Processing

Natural

Cupping Notes

Floral, dried fruit, berry, winey, spicy, stone fruit,

creamy, dark chocolate, intense sweet aftertaste.

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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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Colombia

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

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Col. Supremo 17/18

Region

Huila, Ibague - Tolima

Altitude

1300 - 1900 masl

Variety

Castillo Caturra

Processing

Washed

Cupping Notes

Orange, sweet,

round syrupy body, chocolate.

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Col. Garzon

Region

Huila, Garzon

Altitude

1300 - 1900 masl

Variety

Castillo, Caturra

Processing

Washed

Cupping Notes

Orange, medium body,

notes of apple, chocolate,

sweet and clean aftertaste.

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Col. Excelso

Region

Huila

Altitude

1400 - 1900 masl

Variety

Castillo, Caturra

Processing

Washed

Cupping Notes

Fruity, dried fruit, berry, stone fruit, nutty, chocolate, creamy.

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Col. Coffee

Region

Caldas

Altitude

1200 - 2000 masl

Variety

Bourbon, Caturra, Typica

Processing

Washed

Cupping Notes

Chocolaty, creamy, nutty,

citrus and round mouthfeed.

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Col. Decaf

Region

Huila

Altitude

1200 - 1800 masl

Variety

Castillo

Processing

Chemical - Methylene Chloride

Cupping Notes

Full flavour, wafer

and milk chocolate notes. 

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Col. 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. 

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Col. N. Geisha

Region

Huila

Altitude

1600 - 1700 masl

Variety

Geisha

Processing

Natural

Cupping Notes

Floral, dried fruit, dark chocolate, berry, winey, citrus fruit,

candy sweet, stone fruit, creamy.

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Col. W. Geisha

Region

Huila

Altitude

1650 masl

Variety

Geisha

Processing

Geisha

Cupping Notes

Floral, lychee, spicy, berry, fruity, dried fruit, black tea.

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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,

Spicy, Fruity, Chocolate.

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Br. Mogiana 17/18 FC

Region

Mogiana Valley

Altitude

800 - 1200 masl

Variety

Catuai, Mundo Novo Hybrid

Processing

Natural, Sundried

Cupping Notes

Mild chocolate, nutty, caramel,

full-body, low acidity,

sweet and rich flavours.

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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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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