Each region has its own special flavors and aromas.

Nicaragua

A characteristic feature of this coffee is its unusual taste. Wine sourness is what distinguishes Nicaraguan coffee from other varieties. It is easy to get used to. A pleasant addition is the sweet aftertaste.

It is believed that if you try this drink once, you will not be able to live without it. The inhabitants of this country are considered the best coffee makers.

They claim that there is no alternative to their drink. It is recommended to drink it in the morning, immediately after waking up. This coffee does not provoke an increase in heart rate, which cannot be said about other varieties.

Guatemala

Coffee varieties differ not only by country of origin and price category, but also by taste. Excellent maragogype beans are grown in Guatemala. The trees on which these fruits ripen grow at an altitude of 2000 meters above sea level, right on a volcanic ridge.

The plantations here are protected from direct sunlight because they are surrounded by tall tropical plants whose roots grow deep into the soil, feeding on volcanic minerals. Every year, more than 150 tons of beans of this variety are collected in this country. Guatemala has all the conditions for the preparation of high-quality coffee raw materials:

• Favorable climate.
• A large number of workers.
• Old trees whose roots are fed with clean water and minerals.
• A technique honed over centuries.

Because the plants from which the maragogype fruit is harvested are located on a volcanic ridge, the drink made from them has a pleasant smoky taste.

Mexico

The coffee has a light consistency, has a soft wine taste with a nutty and chocolate shade and a delicate aroma. The infusion is strong with moderate acidity. The drink is bright, slightly watery consistency. This is the most rich and aromatic among Maragogype coffee. It has a piquant taste. The drink is valued for its tart wine taste, beautiful amber color and unusually bright aroma.

The local drink has a light consistency, a pleasant nutty-sour taste and a chocolate color. According to some gourmets, coffee made from fruits collected on Mexican plantations is the best. But unlike its Guatemalan counterpart, it has a less pronounced aroma and taste.

Colombia

The country produces only the Maragogype coffee variety, which is distinguished by its subtle combination of chocolate and nutty notes. Some coffee lovers claim that it has a pleasant aftertaste of baked milk product. When you brew this coffee, you will feel the smell of chocolate mixed with vanilla. It is impossible to resist.

Brazil

Brazil is the birthplace of the Maragogype family. From here the varieties spread to other countries. Unfortunately, Maragogype Brazil coffee did not impress us with its flavor nuances, so we cannot say anything good about it. The chocolate and nutty flavor is very weak, while the coffee sourness, on the contrary, is pronounced. The drink made from Brazilian Maragogype beans turns out to be quite weak and liquid, an acquired taste.

Salvador

Another country that grows Maragogype coffee is El Salvador. The drink made from Salvadorian beans has a strong and rich aroma of flowers and cocoa, and a sweet chocolate taste. It is very thick and strong, invigorating, and tonic.

Costa Rica

In this country, Maragogype is rarely grown, mainly high in the mountains, in a humid tropical climate. The drink from Costa Rican beans is strong, balanced, with pronounced notes of citrus, pear and prune. Here, too, in some places, this unusual type of coffee beans is grown, which have an unforgettable sweet chocolate aroma, and the drink from them is thick, strong, bitter.

This is a Central American Arabica variety, grown mainly in the south of the country. Coffee plantations are located at an altitude of 1300 - 1500 above sea level and absorb all the aroma of nature. Mexicans themselves call the variety Liquuidambara.

Methods of preparation

• 2 teaspoons ground coffee;
  
• 150 ml of water;
  
• 50 ml coconut milk;
  
• 1 pinch of almond flakes;
  
• 1 pinch of cinnamon;
  
• 1 pinch of coconut flakes;
  
• 1 scoop of ice cream.

Step-by-step description of preparation:

1. Coconut milk is placed in the freezer to cool.
   
2. Ground coffee beans are placed in a Turk, filled with water, and brought to a boil. The liquid is removed from the heat.
3. The brewing procedure is repeated.
   
4. Ice-cold coconut milk is poured into the bottom of the cup, and strong coffee is immediately poured in.
   
5. Cinnamon and almonds are added to the drink.
   
6. Place a small scoop of ice cream on top and sprinkle everything with coconut flakes.

Serve this cocktail immediately after preparation, without allowing the ice cream to melt. It is best to use plain ice cream.
Honduras is one of the leading exporters of coffee beans. Today, the country is considered the largest coffee exporter in Central America, with sales levels comparable to those of neighboring countries.

Growing regions

Although the National Coffee Institute does not list the Santa Barbara region, many roasters label their Honduran coffees under this name, as several coffee regions cover the area. Some argue that the region should be listed separately, but it is best to follow the government list of regions. Santa Barbara produces excellent lots of Pacas: when processed correctly, these coffees have a distinct and quite intense fruity flavor, and are definitely worth trying.

Copan

Situated in western Honduras on the border with Guatemala and encompassing the northern part of the Santa Barbara region, it received its name from the ancient city of Copan, known for its ruins from the Mayan civilization.
The location of the region is a testament to the importance of focusing on where the coffee trees grow, rather than just labeling the coffee with the country of origin. Altitude: 1000-1500 m Harvest: November - March Varieties and cultivars: Bourbon, Caturra, Catuai.

Montecillos

This region consists of several areas. The most important are Marcala and La Paz. Marcala is a municipality in the department of La Paz. Roasters often use these names for greater accuracy, instead of labeling coffee by the Montecillos region. Altitude: 1200-1600 m Harvest: December - April Varieties and cultivars: Bourbon, Caturra, Catuai, Pacas

Agalya

Stretches across northern Honduras, and much of it is covered by protected forests, so ecotourism plays an important role in the region's economy. Altitude: 1000-1400 m Harvest: December - March Varieties and cultivars: Bourbon, Caturra, Tu pica

Opalaka

The southern part of the Santa Barbara coffee region is located here, as well as Intibucá and Lempira. The region is named for the Opalaca mountain range that runs through the region. Altitude: 1,100-1,500 m Harvest: November - February Varieties and cultivars: Bourbon, Catuai, Typiса

Comayagua

This region in west-central Honduras is covered in dense tropical forest. The city of Comayagua was once the capital of Honduras. Altitude: 1,100-1,500 m Harvest: December - March Varieties and cultivars: Bourbon, Caturra, Tu pica

San Marcos

On this map, which is unfortunately not large enough, the city of San Marcos is marked with a red dot. It is located in the department of Ocotepeque, not far from the border with Lempira.

Honduras San Marcos coffee is grown throughout Ocotepeque and in the Lempira areas closest to Ocotepeque. In total, Ocotepeque has about 12.5 thousand hectares of coffee plantations and more than 5 thousand coffee producers. These are mainly small farmers with an average coffee planting area of ​​2.5 hectares. 75% of them sell coffee to intermediaries, 10% export coffee directly (these are, of course, large farmers) and 15% work through cooperatives. Those who do not export coffee directly sell it either as still wet parchment (75% of farmers), or as dry parchment (20% of farmers), or as unprocessed berries (5% of farmers).

The fact that farmers practically do not sell berries indicates that the primary washed processing is not carried out centrally, but locally. That is, each farmer depulps his coffee himself, separates the gluten during fermentation, dries the resulting parchment and sells it dry or underdried. We think that in such conditions it is hardly possible to talk about uniform standards of coffee processing adopted by farmers. Some depulp more unripe berries, some less, some allow fermentation to proceed for one time, some another, and so on.

When exporting coffee from Ocotepeque and the westernmost point of Lempira, it is first collected in San Marcos, from where it is shipped to Santa Rosa de Copan and then to San Pedro Sula. From there, the coffee is sent to the port of Puerto Cortes.