Coffee originates from Central America, from Panama and Costa Rica, from the regions of Penonomé and Central Valley. Grown at an altitude of 450–1300 m n.p.m., variety BRS2314 and Centroamericano, processing methods Honey and Natural.
Central American coffee is characterized by an intense profile, with notes of chocolatey, nutty, and fruity tropical flavors. Recommended for espresso methods.
Information comes from publicly available sources.