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.
W/Pacaya
Region: Guatemala
Altitude: 1600 - 1800 masl
Variety: Catuai, Bourbon
Processing: Washed
Cupping Notes: Dark chocolates, brown sugar, dried cherry, slightly nutty, medium acidity, rich body.
G.Decaf
Region: Guatemala, Antigua
Altitude: 1650 masl
Variety: Bourbon
Processing Method: Swiss Water Decaf
Cupping Notes: Cocoa, chocolaty, raisin, full body, medium acidity, smooth balance cup.
W.HueHue
Region: Guatemala, Huehuetenango
Altitude: 1400 - 1700 masl
Variety: Catuai, Bourbon, Caturra, Typica
Processing: Washed
Cupping Notes: Creamy, nutty, chocolate, berry.
El Salvador
Medium to high acidity with a delicate body and array of smooth, subtle but sweet citrus and nutty aroma/aftertaste.
W San Carlos
Region: El Savador, Santa Ana, Finca San Carlos
Altitude: 1250 masl
Variety: Bourbon
Processing: Fully Washed
Cupping Notes: Very clean aroma, chocolate sweetness, medium acidity, medium body, caramel notes aftertaste.
Sal. H Lasbrumas
Region: El Savador, Apaneca - Ilamatepec
Altitude: 1450-1700 masl
Variety: Bourbon
Processing Method: Honey
Cupping Notes: Floral, fruity, berry creamy, nutty, honey.
Sal. N Lasbrumas
Region: El Salvador, Apaneca - Ilamatepec
Altitude: 1450 - 1700 masl
Variety: Bourbon
Processing: Natural
Cupping Notes: Deep tropical fruit with red wine notes, sparkling acidity with citrus notes, delicate mouthfeel and long aftertaste.
Sal. W Lasbrumas
Region: El Salvador, Apaneca - Ilamatepec
Altitude: 1450 - 1700 masl
Variety: Bourbon
Processing: Washed
Cupping Notes: Stewed fruit, notes of caramel,
blackcurrant and honey, sparkling
acidity with malic and lemon,
heavy body and sweet finish.
Hond. Commer HG
Region: Copan, El Paraiso, Yoro
Altitude: 1200 - 1350 masl
Variety: Bourbon, Caturra, Catuai
Processing: Washed
Cupping Notes: Sweet aroma, chocolaty, round body, light citrus notes with caramel undertones, soft acidity.
Hond. Commer SHG
Region: La Paz, Marcala
Altitude: 1350 masl
Variety: Catuai, Caturra, Pacas, Bourbon
Processing Method: Washed
Cupping Notes: Fruity, orange, citrus, medium body and soft acidity, smooth finish.
Nicar. Commer
Region: Nicaragua, 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.Wmaragogype
Region: Nicaragua, Cafetalera Buenos Aires
Altitude: 1200 - 1800 masl
Variety: Maragogype
Processing Method: Fully washed
Cupping Notes: Floral, intense chocolate, medium spicy notes, sweet, roasted almond and cocoa
Nicar. Java
Region: Las Segovia, Dipilto
Altitude: 1200 - 1800 masl
Variety: Maracaturra, Java
Processing: Natural and Washed
Cupping Notes: Floral, chocolate, fruity, raisin, tropical fruit, onion, cereal, intense sweet aftertaste.
Costa Rica
High acidity, medium body, full mouthfeel, deep chocolate notes with a gentle fruit close.
CR. Brunca
Region: Costa Rica, Senel Campos, Brunca
Altitude: 1400 - 1700 masl
Variety: Caturra, Catuai
Processing Method: Anonas Red Honey
Cupping Notes: Red fruits, floral, nice body and sweet.
CR. WTarrazu
Region: Costa Rica, El Níspero, Tarrazú
Altitude: 1500 - 2000 masl
Variety: Caturra, Catuai
Processing: Washed, solar-drying
Cupping Notes: Lemon, dark chocolate, floral notes, very clean, lingering sweet aftertaste
CR. WDon Claudio
Region: Perez Zeledon, Brunca
Altitude: 1400 - 2000 masl
Variety: Caturra, Catuai
Grading: SHB EP Fancy
Processing Method: Fully Washed
Cupping Notes: A complex coffee with bright acidity, medium body, intense sweet aftertaste.
CR. NDonClaudio
Region: Perez Zeledon, Brunca
Altitude: 1400 - 2000 masl
Variety: Cattura,Catuai
Processing: Natural
Cupping Notes: Tropical fruitiness with hints of orange, prune, berry, citrus fruit and chocolaty tone.
Panama
Medium to high acidity, full mouthfeel with citrus, deep berry/fruit, and chocolate notes.
Pan FST NCaturra
Region: Panama, Finca Santa Teresa
Altitude: 1400 - 1800 masl
Variety: Caturra
Processing: Natural
Cupping Notes: Syrupy honey, banana liquer, dark chocolate, mild body, creamy mouthfeel
NEsmeralda Geisha
Region: Panama, Boquete, Jaramillo/ Canas Verdes, El Velo
Altitude: 1600 - 1800 masl
Variety: Geisha
Processing: Natural
Cupping Notes: Floral, tea like, raisin, stone fruit, berry, citrus fruit and chocolate.
WEsmeralda Geisha
Region: Panama, Boquete, Jaramillo/Canas Verdes/El Velo
Altitude: 1600 - 1800 masl
Variety: Geisha
Processing: Washed
Cupping Notes: Floral, citrus fruit, lemongrass, spicy, berry, chocolate, creamy and vanilla.
Mchiapas
Region: Finca Santa Elena
Altitude: 1500 masl
Variety: Washed, Sundried
Processing: Washed, sun-dried
Cupping Notes: Heavy aroma filled with spice, full bodied, dark chocolate and notes of lemon grass.
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: Colombia, Huila, Ibague - Tolima
Altitude: 1300 - 1900 masl
Variety: Castillo Caturra
Processing: Washed
Cupping Notes: Orange, sweet, round syruppy body, chocolate.
Col. Supremo 18
Region: Colombia, La Manuela, Tolima
Altitude: 1950 masl
Variety: Bourbon, Typica, Caturra
Processing Method: Fully Washed
Cupping Notes: Rich and sweet aroma, slightly fruity notes, medium acidity into after taste.
Col. Garzon
Region: Colombia, Garzon, Huila
Altitude: 1300 - 1900 masl
Variety: Castillo, Caturra
Processing: Washed
Cupping Notes: Orange, medium body, notes of apple, chocolate, sweet and clean aftertaste.
Col. Jeepao
Region: Colombia, Belen de Umbria, Risaralda
Altitude: 1200 - 1900 masl
Variety: Caturra, Castillo
Processing: Washed
Cupping Notes: Balanced and sweet, medium acidity, caramel notes and slightly fruity.
Tolima
Region: Colombia, Cafilibano, Tolima
Altitude: 1900 masl
Variety: Caturra, Castillo
Processing: Washed
Cupping Notes: Apple-like acidity, full creamy body, soft tropical fruit sweetness, apricot and honey flavour, cocoa finish.
Col. Coffee
Region: Caldas
Altitude: 1200 - 2000 masl
Variety: Bourbon, Caturra, Typica
Processing Method: Washed
Cupping Notes: Chocolaty, creamy, nutty, citrus and Round Mouthfeed.
Col. Pitalito (Excelso)
Region: Colombia, Huila, Pitalito
Altitude: 1400 - 1900 masl
Variety: Castillo, Caturra
Processing: Fully Washed
Cupping Notes: Fruity, dried fruit, berry, stone fruit, nutty, chocolate, creamy.
Col. Armenia (Excelso)
Region: Colombia, Armenia, Quindio
Altitude: 1700 - 2000 masl
Variety: Caturra, Castillo, Colobia
Processing Method: Fully Washed, solar and mechanical drying
Cupping Notes: Rich flavour, fine acidity, heavy body.
Col. Decaf
Region: Columbia, Huila
Altitude: 1200 - 1800 masl
Variety: Castillo
Processing: Chemical - Methylene Chloride
Cupping Notes: Full flavour, wafer and milk chocolate notes.
Col. Pink Bourbon
Region: Columbia, Pitalito, Huila
Altitude: 1550 - 1750 masl
Variety: Pink Bourbon
Processing: Washed
Cupping Notes: Floral, creamy, chocolaty, nutty, berries, citrus with honey ending.
Col. NGeisha
Region: Colombia, Finca Buena Vista, 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. WGeisha
Region: Colombia, Finca Buena Vista, Huila
Altitude: 1650 masl
Variety: Geisha
Processing: Washed
Cupping Notes: FFloral, 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.
Yellow Bourbon
Region: Brasil, Fazenda Santa Barbara
Altitude: 800 - 1350 masl
Variety: Yellow Bourbon
Processing: Natural
Cupping Notes: Very well balanced, vibrant taste, pleasant acidity, sweet body, rich blackberry undertones.
Mogiana 17/18 FC
Region: Brazil, Mogiana Valley
Altitude: 800 - 1200 masl
Variety: Catuai, Mundo Novo Hybrid
Processing: Natural, Sundried
Cupping Notes: Mild chocolate, nutty, caramel notes, full-body, low acidity, sweet and rich flavours.
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: Washed
Cupping Notes: Chocolate, creamy, berry, nutty and floral.
Bolivia
Medium to high acidity, powerful and balanced profile, delicate profile with hints of citrus, caramel, honey and fruity tones.
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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