Honduras
Structured washed coffees from Santa Bárbara, Copán, and La Paz that often anchor blends and seasonal features with brown-sugar sweetness and stone-fruit lift.
Key regions: Santa Bárbara • Copán • La Paz
Learn • Coffee Origins
Central America & Andes Origins
From volcanic highlands to lush valleys, these origins each contribute a distinct voice to the Coo Coo’s Coffee menu. Explore sweet, structured, and vibrant coffees from producers in Honduras, Nicaragua, El Salvador, Panama, and Bolivia.
Seasonal & rotational sourcing
Sweetness-forward profiles
Washed & honey processes
Origins in This Region
These are the countries we reach for when we want structured sweetness, approachable acidity, and blends that feel both comforting and quietly complex.
Nicaragua
Classic washed lots and the occasional fruit-forward natural from Nueva Segovia and Matagalpa when quality and traceability line up the way we like.
Key regions: Nueva Segovia • Matagalpa
El Salvador
Pacamara and Bourbon varieties meet careful honey processing for rich, mellow profiles that feel like caramel, nuts, and gentle citrus in the cup.
Key regions: Santa Ana • Apaneca-Ilamatepec
Panama
We pursue Panama when we can source clean, traceable lots from Boquete and beyond without the luxury markup — bright, floral, and deeply expressive.
Key regions: Boquete • Volcán • Renacimiento
Bolivia
We showcase Bolivian lots when cup clarity, story, and access line up in tight harvest windows — often with layered sweetness and elegant acidity.
Key regions: Caranavi • Yungas
If any of these guides link to empty or “coming soon” pages, it just means we’re between harvests or finalizing
sourcing for the season. As new lots land, we’ll backfill each country guide with fresh details, stories, and brew tips.