
South America
South America produces the most coffee in the world, with flavours as diverse as its landscapes. Brazil leads with smooth, chocolatey coffees, often with nutty and spiced notes, while high-altitude farms develop brighter citrus tones. Colombia is famed for its vibrant, fruit-forward coffees with lively acidity, offering a striking contrast to Brazil’s fuller-bodied profiles. This diversity extends to processing methods, with Guatemala known for its washed coffees, Costa Rica pioneering honey processing, and Colombia pushing boundaries with experimental techniques.
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Gladys Erazo [24]
Cupping Score86.0Processing methodVarietalBourbonMain flavour notesBotanical | Creamy | Pistachio | Green Apple15kg leftIn Stock -
Nova Blend
Cupping Score83.75Processing methodVarietalMultipleMain flavour notesToblerone | Brown Sugar | Tangerine | Cherries277kg leftIn Stock -
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Pinhal Blend
Cupping Score82.5Processing methodVarietalMultipleMain flavour notesDark Chocolate | Cherry | Macadamia | Molasses289kg leftIn Stock -
Pico Mirante [24]
Cupping Score84.5Processing methodVarietalBourbonMain flavour notesSyrup | Sweet0kg leftOut of Stock -
Explorer - Rolling Green Bean Subscription
Processing methodVarietalMultipleMain flavour notesVaries from each coffee -
Henry Bonilla - Washed Geisha
Cupping Score85.0Processing methodVarietalGeishaMain flavour notesJasmin | Lime | Chocolate104kg leftIn Stock -
Montes Family Natural
Cupping Score85.75Processing methodVarietalBourbon , Catimor , Caturra0kg leftOut of Stock
Your guide to South America
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Which South American country produces the best coffee?
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How do we source South American coffee sustainably and transparently?
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Can you facilitate custom sourcing for specific South American countries, processing methods, or varietals?