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Latin American Coffees Sample Pack

SKU: LATIN-SAMPLER
Central American Coffees Sampler CENAM-SAMPLER
Your Price $17.50
Latin American Coffees
Rarely, we may substitute a similar variety due to availability.
  • Bolivian Organic Caranavi La Paz FTO
    Chocolate aromas that carry into the flavor, and pair with mild notes of clean citrus. Heavily sweet caramel finish.
  • Costa Rica El Conquistador Tarrazu
    Fruity, nutty characteristics that make this region’s coffees famous. Brightness, body, complexity, aroma and good balance are all clearly apparent.
  • Guatemala Huehuetenango SHB
    Maple, orange, milk chocolate and fruit notes; syrupy body, juicy acidity; sweet and complex.
  • Mexico Rancho San Francisco Chiapas
    Medium body, medium acidity, smoky with almond nuttiness and slight hints of peach.
  • Panama Boquette SHB
    Fruity and brightly nutty, with a smooth earthy base decorated with cocoa and floral overtones.
raw green bean Green coffee is raw Roast prior to consumption

Some of our favorite unroasted Latin American coffees!
  • CountryBrazil
    Costa Rica
    Guatemala
    Mexico
    Peru
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • ProcessOther

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by on October 7, 2020

Really happy with this sample pack overall. It was a great selection of beans and helped us decide what we wanted to purchase in larger quantities. Our favorite was the 'Mexico Rancho San Francisco Chiapas' for the beautiful balance of flavors and complexity- it's a great anytime coffee that we could, and did, drink all day. The runners up were the Costa Rican & Guatemalan beans. I definitely recommend trying one of the sample packs.

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by on August 27, 2020

Costa Rica was definitely my favorite. I usually drink dunkin medium roast if that helps. I do sweetened creamer. I basically burnt the Guatemalan but I've had it before and it's pretty sharp. IMO, it's better for espresso in specialty drinks.

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by on January 21, 2019

Costa Rica was the best. Thought the cracks from the Guatemala were inconsistent, making it hard to control the roast.

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