The Americas

Coffee was first planted in the Americas early in the 18th Century on the island of Martinique. Coffee cultivation spread through the Caribbean and Mexico before being attempted on the Isle of Bourbon in the Indian Ocean.


Spontaneous mutation led to the development of the Bourbon coffee varietal. 

The range of coffees grown in the Americas is huge.


Brazilian coffee is big bodied and rich with dark chocolate and tobacco notes. It has a sweet spiciness and Cognac notes. Coffee from Central American tends to be medium to full bodied and a usually well balanced acidity that can highlight enticing fruit notes of tamarind, nectarine, orange, and cherry.


We love Guatemalan and Costa Rican coffees which have chocolate or vanilla sweetness and soft floral notes. Colombian coffee tends to be very full bodied with a bright cherry to tomato-like acidity.


Peruvian coffee can have a mildly creamy body with dry cocoa notes and a clean, slightly bitter finish. Bolivia is also full bodied, but with honey and maple sweetness coupled with a pleasant floral acidity.

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