Understanding Environments for Growing Coffee 

As you will discover in this article, coffee grown in Central and South America varies dramatically from one region to another, as well as from one type of processing to another.  We will start with Arabica coffee, which requires two different climates for optimal growing.  First, this type of coffee grows best in high altitudes and subtropical regions. 

For success, the altitude must be no less than 1,800 feet and no more than 3,600 feet.  In addition, it is important for the dry and rainy seasons to be well defined.  The second environmental condition is the equatorial regions with altitudes ranging from 3,600 to 6,300 feet.  For this, the harvesting period depends on the amount of rainfall.  Then, to dry the coffee beans, typically mechanical dryers are used. 

Now, for Robusta coffee, this is grown at much lower altitudes, generally from sea level to 3,600 feet.  However, Robusta coffee is far more tolerant to warm climates than what Arabica coffee is.  Take Ecuador for instance, there, you will find both Arabica and Robusta coffees grown.  For the Arabica, cultivars such as Bourbon, Caturra, and Typica are common.  For the processing, both dry and wet methods are used.  Although the coffee from Ecuador is unremarkable, people still consider it a decent coffee that has medium body and sharp acidity. 

When it comes to Costa Rica, the most popular coffees are grown in specific regions that include Alajuela, Heredia, Tarrazu, and Tres Rios.  The majority of coffee coming out of Costa Rica is the hybrid called Caturra, which is full-bodied and bright.  However, Catuai and Mondo Novo are also favorites.  For the best coffee, it needs to be grown higher than 3,900 feet.  For the coffee grown in the Tres Region, you end up with a cup of coffee that is mild, sweet, and bright whereas coffee out of Tarrazu is heavy and complex, considered the most sought after coffee. 

For Honduras, the coffee beans go through the wet processing method and while the quality is okay, it is not a high quality.  However, this coffee does provide a good base for blending with other types of coffees.  Just as in Costa Rica, Honduras coffee is often associated with cultivars that include Bourbon, Caturra, and Typica. 

Nicaraguan coffee was first introduced in the 19^th century.  At first, this coffee was in high demand but over the years, it has lost some of its favorable characteristics, causing the popularity to decline.  Wet processed, Nicaraguan coffee is mild with a light acidity, which is why it is often blended with a dark roasted bean.  Finally, coffee from Mexico dates back to the 1700s.  Considered an uncomplicated coffee, it makes a great blending base.  Generally, Mexican coffee is full-bodied, bright, acidic, and has a nutty flavor with chocolate overtones.