I have a special affinity for South American coffee. In fact, if I'm not brewing a bold, nutty Brazilian, you'll likely find me drinking a well-balanced, chocolatey Colombian.
I have a special affinity for South American coffee. In fact, if I’m not brewing a bold, nutty Brazilian, you’ll likely find me drinking a well-balanced, chocolatey Colombian.
So, telling you all about these top-tier coffees gives me great pleasure. Read on to discover what makes these South American coffees truly brew-tastic!
A Brief History of Coffee in South America
South America is the perfect coffee region. Lush forests, mountainous terrain and a conducive climate make for ideal growing conditions. So, it’s no surprise that the continent and coffee have had a marriage of sorts since the late 1600s.
But how did this story begin? Some attribute the introduction of coffee in the 1690s to the Dutch. It makes sense if you think about it – the Dutch first trafficked seeds from Yemen to their Indonesian colony of Java in 1696.
Another legend is that coffee reached South America via Portuguese Brazil in 1720. The story goes that Francisco de Mello Palheta smuggled coffee plant seeds from French Guiana. He reportedly seduced the governor’s wife, as the French were not willing to share their secrets. How cheeky!
From there, Brazil’s first coffee plantations thrived, albeit using enslaved labor. By the 1820s, producers were exporting over 12 million pounds (5.4 million kilograms) of green coffee beans to Europe!
Soon, Colombia joined the party. Spanish settlers established the first estates or fincas in northern Colombia. This opened up the “Coffee Axis,” a growing region encompassing Antioquia, Caldas and Risaralda.
Over the centuries, the Spanish saw the value of establishing plantations in their other colonies. Consequently, Peru, Bolivia, Ecuador and Venezuela began growing coffee as a cash crop.
As each of these countries gained independence, coffee production reverted to local growers. But as with every other region in the coffee belt, the 20th century brought unique challenges.
South American Coffee Production Today
Over time, South America has dominated the world’s coffee markets. In fact, Brazil, Colombia and Peru are consistently in the top ten for coffee bean exports.
But, this doesn’t mean it’s been smooth sailing. Disease, pests and climate change have all affected production. As have fluctuating market prices and political instability. The 20th century, especially, saw many deadly coups across the continent.
Despite a tumultuous past, South America continues to top green coffee export charts. Thanks to organizations like the Colombian Coffee Federation, production has remained steady.
The continent accounts for 60 percent of the world’s coffee, producing 3.5 million tons yearly. This is more coffee than any other growing region in the belt!
Brazil leads the pack in Arabica and Robusta production. Most of this coffee goes to the mass market.
But there’s a thriving specialty coffee sector, too. Growers on this continent are producing sublime washed, semi-washed and natural-processed single-origins to die for!
It’s not all good news, though. South America (and the rest of the world, for that matter) isn’t out of the woods yet. Climate change is an ever-present risk, with a rise in temperatures threatening the slow-maturing process of coffee plants. This may lead to denser, less flavorful South American coffees.
I hope South American coffee authorities redouble efforts before the other shoe drops. This will not only protect coffee habitats but also ensure quality coffee harvests. It would be a dull world indeed without a cup of high-quality South American joe!
What Does South American Coffee Taste Like?
Where do I begin? South American coffee is like a flavor bomb in your mouth.
However, its flavor profiles vary widely according to region and country. To begin with, it depends on whether you’re tasting Arabica single-origins or Robusta coffee blends.
High-quality Brazilian coffee is rich and complex, with notes of hazelnut and chocolate. It has a full to medium body and delicious hints of caramel, vanilla and fruit. This coffee makes the perfect French roast or espresso blend.
Others, particularly Venezuelan coffee, are more akin to Caribbean or Central American coffees. These Arabica beans boast a light body with bright acidity and fruity notes.
Colombian coffee has a whole other vibe. The North produces bold, chocolate coffees and the Central Highlands, soft, nutty coffees. Southern Colombian coffee beans are fruity and well-balanced with distinct floral aromas.
On the other hand, Bolivian coffee has a classic taste, fine acidity and clean, crisp finish. The ideal drip or pour-over coffee!
Then there’s Ecuadorian and Peruvian coffee beans, fresh from Machu Picchu-like elevations. These coffees have rich notes of chocolate and nuts, with a medium to light body and bright acidity. Some also boast delicate citrus fruit and floral tones.
As you can see, it’s hard to pinpoint specific taste notes for these coffees. One thing’s for sure, though: all coffee from South America is well-balanced and smooth. Choosing one is like blind-dipping into a box of Christmas chocolates – you never know what flavor surprise will hit you next!
South American Coffee Countries
The diverse landscapes of Central and South America lend themselves well to coffee farming. From the Andes to lush Amazonia, coffee thrives thanks to the rich volcanic soil and great climate.
But why else are coffees from Latin America so darn good? Let’s take a whistle stop tour to find out.
Bolivia
Now, Bolivia may not be the first country you think of when it comes to coffee production. But trust me, it’s worth paying attention to.
Nestled in the Andes, Bolivian growing regions enjoy high altitudes of 1,400-2,100 masl (meters above sea level). Here, farmers cultivate Typica, Caturra and Catuai Arabica varietals. Over 90 percent of the coffee comes from the Yungas region. Other areas include Santa Cruz, Beni, Pando, Cochabamba and Tarija. Harvests run from May to September.
Bolivia’s coffee is classic and clean with hints of chocolate and nuts. It has a light to medium body, making it perfect for beginner java heads. Not only is this coffee delicious, it’s produced with a whole lotta heart! Coffee growers use sustainable practices, producing organic, shade-grown and fair trade coffee beans.
All these efforts are evident in the country’s green coffee production stats. As of 2023, Bolivia exported an impressive 81,300 60-kilogram bags. This ranked it 36th worldwide.
Brazil
Ah, Brazil, the coffee darling of South America! Coffee practically began here on the continent. Its success inspired other Latin American countries and the world to take up the crop.
Both Robusta and Arabica species thrive here. Surprisingly, elevations are low, averaging 1,100 masl. The main Robusta-producing regions include Bahia and Rondônia in the north. In the south, Espirito Santos, São Paulo, Minas Gerais, Rio de Janeiro and Paraná grow premium Arabica coffee. Typically, harvests run from April to September.
It would please you to know that here at Coffeeness, we source our coffee in partnership with Ocafi, a cooperative in Minas Gerais. We’ve done so for years now, and I can tell you this: we aren’t disappointed!
The flavor profiles of Brazilian beans vary region by region. Generally, these coffees are smooth and full-bodied, with low acidity. They also boast notes of chocolate, nuts, spice, and caramel, and a round, sweet finish. If you’re in the market for espresso roast or blends, Brazilian coffee is the way to go!
As of 2023, Brazilian production stood at a whopping 58 million 60-kilogram bags! As a result, the biggest coffee companies can’t help but source their beans from here. All this explains why the coffee world catches a cold when Brazil sneezes. Any disruption results in a significant shift in coffee markets, affecting prices worldwide.
Colombia
When you think of South American coffee, no doubt Colombia comes to mind. And so it should! Colombia has produced some of the world’s most expensive and best-tasting beans, ranking it 3rd worldwide. In 2023, Colombia exported a whopping 14.1 million 60-kilogram bags. I kid you not!
You may ask yourself why Colombian coffees are so darn good. Well, it’s all down to the terroir. We’re talking elevations of 900-2,100 masl, with rich soils and ample rainfall. Crucially, Colombia has not one but two harvests, running from April-June and October-January.
Coffees in Colombia are as diverse as the terroir. In the north, Santander and Santa Martha produce bold and full-bodied coffees. The central regions of Caldas, Quindio and Antioquia boast balanced, nutty chocolate-flavored coffees. In contrast, Huila, Cauca, and Nariño in the south have coffees with bright acidity and floral aromas. As such, Colombian coffees suit a wide range of brewing methods.
We can’t talk about Colombian coffee without mentioning the people. I mean, coffee growers here have been cultivating the crop since the 17th century. As such, they have a deeply ingrained coffee culture.
The brew in Colombia isn’t just a beverage; it’s a way of life, a ritual, a social experience. People drink coffee daily, and you’ll find bustling coffee shops in every major town, from Bogota to Medellin. In fact, the coffee-growing region El Área del Café is a UNESCO world heritage site.
Ecuador
With its fertile soils and ideal climate, Ecuador is the perfect canvas for growing coffee. Its growing regions are deep in the Andes with elevations of 1,000-2,000 masl. These elevations are suitable for both Robusta and Arabica. The harvest season runs from March to October, with peak harvests in June and July.
As of 2023, the country exported 558,000 60-kilogram bags of green coffee, making it the 21st largest producer. The bulk of the coffee comes from Loja, El-Oro and Zamora-Chinchipe. Still, the Galapagos Islands (yes, those of Charles Darwin fame) are also in the game.
Ecuadorian coffees are complex yet delicate, with chocolatey, nutty and citrus fruit notes. They have a bright acidity and light to medium body.
Another factor that makes this coffee stand out is the way it’s grown. Many growers practice sustainable cultivation, including organic and shade-grown coffee.
Peru
Peru’s rough terrain and diverse microclimates make it the ideal coffee country. Farms here thrive at altitudes of 914-1,800 masl, producing dense, super flavorful beans.
Peruvian coffee is as distinct and colorful as the nation itself. Its medium body, bright acidity and flavors of chocolate and citrus fruit taste amazing. Most growers practice traditional coffee farming, incorporating sustainable and ethical practices.
But it hasn’t always been smooth sailing for Peruvian coffee. Economic challenges and political instability have posed obstacles over the years. But through it all, Peruvian farmers persevered, thanks to their ingenuity and resilience.
All these efforts are beginning to show. As of 2023, the country ranked 10th worldwide, producing 3.8 million 60-kilogram bags. Harvests run between July and November in Chanchamayo, the Amazonas, San Martin and the Southern Highlands.
Venezuela
Think that oil is the only commodity that puts Venezuela on the map? Think again! Venezuela is also a prolific producer of top-tier South American coffee.
Venezuela boasts some seriously prime coffee-growing real estate. With altitudes of 300-1,800 masl, both Robusta and Arabica trees thrive. Its finest coffees, Maracaibos, include beans from Trujillo, Tachira and Merida.
But it’s not just about the geography. Venezuelan coffee has a flavor profile that’s out of this world. This smooth coffee has rich notes of chocolate, caramel and tropical fruit. It also boasts a medium body and a delightful, bright acidity.
Despite the near economic collapse of the country in the 2010s, Venezuelan coffee is enjoying a renaissance. A new generation of farmers is embracing innovation to produce top-notch coffee beans. As of 2023, the country managed a decent 650,000 60-kilogram bags, ranking it 19th on the world coffee market.
How to Buy South American Coffee
So, I bet you’re asking, “How do I get my hands on some of this liquid gold?” Well, I’ve been buying these beans for years and know exactly what to look for to get the genuine article.
Here’s the scoop on how to score some delicious, authentic South American coffee:
To begin, check out Amazon and other online marketplaces. These offer a wide range of coffee beans from countries across Latin America. As always, do your due diligence to ensure you get the real deal.
Ask at your local specialty coffee shop. Strike up a convo with your local barista. Many coffee shops, including Starbucks, carry single-origin or blended South American coffees.
Join a coffee subscription service. Many can ship South American coffee right to your door on a monthly or quarterly rotation.
Check with US-based specialty coffee roasters. This way, you’re assured there’ll be a focus on quality, small-batch roasting and flavor.
Lastly, always check the packaging labels for more information about your specialty coffee beans. Of importance are the origin, processing method, and varietal, especially if you’re buying a single origin coffee.
One last thing: look out for the roast profile, which will guide you on brewing, and the roast date as a sign of freshness. The more recent the roast date, the better your brewing experience will be. I think you’ll all agree that there’s nothing nice about stale coffee!
Final Thoughts: South American Coffee Is the Big Kahuna of World Coffee
To wrap up, South American coffee is simply exceptional! Its sublime flavor pleases even the most discerning coffee lover.
Thanks to the continent’s dedication to producing top-quality coffee, it has become a global coffee leader. And by the look of things, it’ll stay that way for decades to come.
So, try these bold brews the next time you crave a smooth cup of joe. They’re sure to capture your taste buds from the very first sip!
What’s your favorite South American coffee? Tell me all about it in the comments section!
South American Coffee FAQ
South America produces Arabica and Robusta coffees. These range from full-bodied, chocolatey and low-acidity to light-bodied and bright with floral and fruity notes.
South America has the ideal growing conditions for coffee cultivation. The diverse terroir and altitudes and humid climate make growing coffee easy. Farmers also use sustainable processing methods, producing quality brews.
So many countries on this continent produce exceptional brews. But, Colombian and Brazilian coffees stand out for their rich, smooth finish and fine acidity.
