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.
Guatemala
Medium to high acidity coupled with a medium body whilst delivering a cup profile of berry and gentle citrus.
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.
G. W.HueHue
Region
Huehuetenango
Altitude
1400 - 1700 masl
Variety
Catuai, Bourbon, Caturra, Typica
Processing
Washed
Cupping Notes
Creamy, nutty, chocolate, berry.
G. W.Coban SHB
Region
New Oriente
Altitude
1200 masl
Variety
Caturra, Catuai, Typica
Processing
Washed
Cupping Notes
Fruity notes, Chocolate, Herbal, Sweet.
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.
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.
Nic. Anaerobic
Region
Matagalpa
Altitude:
1200 - 1400 masl
Variety
Catuai Rojo
Processing
Anaerobic
Cupping Notes
Bittersweet Chocolate,
Ripen Fruit, Citrus Fruit, Winey.
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.
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.
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.
Nic. H.Datanli
Region
Jinotega
Altitude
1200 - 1400 masl
Variety
Marsellesa
Processing
Honey
Cupping Notes
Citrus fruit, Berry, Blackcurrant,
Chocolate, Nutty, Creamy.
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.
Nic. W.FincaOjo
Region
Nueva Segovia
Altitude
1350 - 1700 masl
Variety
Caturra
Processing
Washed
Cupping Notes
Fruity, berry, citrus fruit, chocolate, creamy, sweet spices.
Costa Rica
High acidity, medium body, full mouthfeel, deep chocolate notes with a gentle fruit close.
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.
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.
CR A.Tarrazu
Region
Tarrazú
Altitude
1500 - 2000 masl
Variety
Catuai Rojo
Processing
Anaerobic
Cupping Notes
Dried fruits, floral, berry,
creamy, intense sweet.
CR N.Tarrazu
Region
Tarrazú
Altitude
1500 - 2000 masl
Variety
Catuai Rojo, Venecia
Processing
Natural
Cupping Notes
Floral, dried fruits, berry,
creamy, intense sweet.
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.
Panama
Medium to high acidity, full mouthfeel with citrus, deep berry/fruit, and chocolate notes.
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
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.
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.
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.
Colombia
Moderate to high acidity with medium body, citrus note, milk chocolate, caramel flavours and mild nut.
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.
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.
Col. Excelso
Region
Huila
Altitude
1400 - 1900 masl
Variety
Castillo, Caturra
Processing
Washed
Cupping Notes
Fruity, dried fruit, berry, stone fruit, nutty, chocolate, creamy.
Col. Coffee
Region
Caldas
Altitude
1200 - 2000 masl
Variety
Bourbon, Caturra, Typica
Processing
Washed
Cupping Notes
Chocolaty, creamy, nutty,
citrus and round mouthfeed.
Col. Decaf
Region
Huila
Altitude
1200 - 1800 masl
Variety
Castillo
Processing
Chemical - Methylene Chloride
Cupping Notes
Full flavour, wafer
and milk chocolate notes.
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.
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.
Col. W. Geisha
Region
Huila
Altitude
1650 masl
Variety
Geisha
Processing
Geisha
Cupping Notes
Floral, lychee, spicy, berry, fruity, dried fruit, black tea.
Brazil
Low acidity, smooth in body with sweet flavours. These can range from milk chocolate to bitter cocoa and toasted almond.
Br. Yellow Bourbon
Region
São Paolo
Altitude
1100 - 1400 masl
Variety
Yellow Bourbon
Processing
Natural
Cupping Notes
Roasted nut, Creamy,
Spicy, Fruity, Chocolate.
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.
Br. Rancho Anaerobic
Region
Sul de Minas
Altitude
950 masl
Variety
Topazio
Processing
Anaerobic
Cupping Notes
Liquor, Tropical fruits, Dried fruits, Dark chocolate, berry.
Br. Yellow Catuai
Region
Minas Gerais
Altitude
1000 - 1300 masl
Variety
Yellow Catuai
Processing
Natural
Cupping Notes
Nutty, Chocolate, Berry, Creamy
Peru
Balance in full flavour, mellow to medium body, moderate acidity, smooth nutiness and chocolate tones.
Per G1
Region: Chanchamayo, Junin
Altitude: 1200 - 1400 masl
Variety: Caturra, Typica, Pache, Bourbon
Processing