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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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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.

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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.

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W.HueHue

Region: Guatemala, Huehuetenango

Altitude:  1400 - 1700 masl

Variety: Catuai, Bourbon, Caturra, Typica

Processing: Washed

Cupping Notes: Creamy, nutty, chocolate, berry.

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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.

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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.

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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.

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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.

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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.

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Honduras

Medium to low acidity, good body with rich nut and chocolaty tones.

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.

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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.

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Nicaragua

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

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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.

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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

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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.

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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. Brunca

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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.

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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

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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.

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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. 

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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 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

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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.

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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. 

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Mexico

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

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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. 

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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: Colombia, Huila, Ibague - Tolima

Altitude:  1300 - 1900 masl

Variety: Castillo Caturra

Processing: Washed

Cupping Notes: Orange, sweet, round syruppy body, chocolate.

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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.

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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.

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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.

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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.

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Col. Coffee

Region: Caldas

Altitude: 1200 - 2000 masl

Variety: Bourbon, Caturra, Typica

Processing Method: Washed

Cupping Notes: Chocolaty, creamy, nutty, citrus and Round Mouthfeed.

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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.

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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.

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Col. Decaf

Region: Columbia, 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: Columbia, Pitalito, Huila

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. 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. 

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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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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.

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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.

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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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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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