Latin America
Coffees from Latin America are known for their traditional, well‑balanced flavours, often reminding us of cocoa or nuts, as well as their crisp, bright acidity. Such palate-cleansing acidity is the direct result of the climate, the volcanic soil and the fermentation process used in the preparation of these fine coffees.
The coffees of Latin America inspire images of misty volcanic peaks, rich black soil and terraced hillsides covered with coffee trees. Coffees from this region, often referred to as “washed” coffees in the industry, are normally processed using fermentation to develop flavour. In this process, ripe coffee cherries are harvested and transported into a wet mill.
During the milling process, the coffee pulp (fruit) is removed from the bean, leaving a sticky layer called mucilage on the coffee bean. After traveling through a washing channel, the beans are sent to a fermentation tank. They remain in these concrete tanks for 18 to 36 hours, depending on a number of factors, including temperature, altitude and tradition.
During fermentation, the beans’ acidity, flavour and aroma develop. After fermentation and a final washing, the coffee is dried. Once dried, the parchment skin is removed from the green beans and the green coffee is sorted and graded.
The consistent quality and crisp acidity of Central American coffees combine with the well-balanced flavours of South American coffees to provide Starbucks with important components for making many of our exclusive blends.
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Breakfast Blend
Latin America Mild -
House Blend
Latin America Medium
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Organic Shade Grown Mexico
Latin America Medium
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Colombia Narińo Supremo
Latin America Medium
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