Central and South Fairtrade/ Organic Coffee
Our Central & South is a secret blend of beans from several countries located in Central & South America. They yield a medium body which has a extremely popular flavour with our customers. A portion of profits from the sale of this coffee go towards Coffee Leaf Rust Awareness Program. Stone Temple Coffees is taking great strides in research and development for an eco friendly bio-spray program. This new program will be able to help coffee farmers fight back against these fungal outbreaks that have been plaguing coffee plantations on a global scale.
Cupping Notes: Hazelnut, Carbon, Cacao Nibs, Green Tea, Hops.
Barista Notes: This standard blend has balanced traits and tastes that will please most consumers, making it great option for any time of day, although it’s hazelnut hints can facilitate great pairings with baked goods and pastries.
Central and South Overview
Of all the coffee producing regions in the world, Central and South America are closest to the United States and Canada, making their collective countries a leading player in the caffeinated beverage industry of the anglo-speaking world. Colombia and Brazil are among the leading global producers of coffee, with tropical climates and large mountain ranges that are ideal conditions for growing coffee, and their beans are staple in a variety of blends, balancing out the flavor and reducing the cost.
South and Central American coffee beans are famous for their light to medium body, balance, and clean taste. They are typically sweet, crisp, and lively, with potential traits of spiciness and sparkle. While these are some of the overarching traits used to describe the Pan-American coffee bean, there is actually a wide range of countries in South and Central America, and each one has its own unique culture, history, climate (or climates), and coffee beans.
The range of countries spans from the Portuguese speaking Brazil, to the Caribbean Islands of Jamaica and Haiti, to countries like Mexico, Peru, and Columbia, where Spanish and Indigenous traditions are blended in the arts, cultures, and foodways, including coffee growth.
Coffee is a main export in many of these countries, and a huge component of the workforce is engaged in coffee harvesting for many parts of the year. While North Americans certainly love their coffee, the act of drinking this hot caffeinated beverage is even more of a cultural institution in the tropical, sun-soaked lands south of the United States.
These diverse climates, altitudes, and soil conditions result in a broad spectrum of tastes and aromas, from chocolate to citrus. Coffee growers are starting to process the coffee cherries as well, and sell them as cascara, a practice that has been gaining traction since 2017. Formerly, these cherries were discarded as waste, but growers have started to capitalize on the lightness, brightness, and hint of jasmine that they can add.