When we travel the symbolic roads of specialty coffee south through Mexico and Central America, two origins straddle those roads like overachieving giants: Guatemala and Costa Rica. The other coffee origins of the region – Mexico, El Salvador, Honduras, Nicaragua, Panama – make far less frequent appearances on specialty menus, although Mexico and Nicaragua in particular supply several distinguished organic and Fair-Trade coffees, and Panama’s Boquete region has had some success positioning itself as an elite origin.
What would I receive if I asked a cross-section of roasters to supply me with their best coffees from four of the most overlooked of these origins: Mexico, Nicaragua, El Salvador and Honduras?
First of all, not as many coffees as I had expected. I know that there are fine coffees from all of these origins, but apparently the word is not out. Or perhaps I asked the wrong roasters. At any rate, I ended up reviewing ten coffees, five from Mexico, two from El Salvador, one from Nicaragua, one from Honduras, and one blend of El Salvador and Panama.
I was particularly disappointed by the small number of samples from Honduras and Nicaragua, given that some excellent green coffees have been coming into North America from both of these countries.
The two El Salvador coffees were impressive, despite the (probably roast-induced) bitterness in the Counter Culture sample. The Allegro El Salvador was fine in the style that typically marks the best El Salvadors – sweet, balanced, delicately nuanced, elegant.
I found the best coffee in the cupping the lone Honduras. Tactfully roasted by the micro-roaster Coffeemaria, this coffee cupped like the best of the Honduras coffees I sampled at a recent Specialty Coffee Association of America meeting: rich, full, sweet, and laced with citrus and flowers.
But if through the sacrifice and devotion of the farmers we do experience more fine coffees from these beleaguered origins, I urge my readers to devote some morning cups to enjoying them.