Paraguayan

Paraguayan coffee, though lesser-known in the global market, offers a unique flavor profile that reflects its subtropical terroir. Grown primarily in the eastern regions of the country, these beans thrive in the rich, red soil of Alto Paraná. The coffee industry in Paraguay is relatively small but growing, with a focus on quality over quantity. Paraguayan coffee is characterized by its mild acidity, medium body, and subtle notes of chocolate and nuts, making it an excellent choice for those who prefer a smooth, balanced cup.

Coffee cultivation in Paraguay dates back to the late 19th century, introduced by European immigrants. However, it remained a minor crop until the mid-20th century when the government began promoting coffee production as part of agricultural diversification efforts. The industry faced challenges due to political instability and economic fluctuations, but in recent years, there has been a renewed focus on improving quality and expanding production. Today, Paraguay's coffee sector is small but growing, with an emphasis on sustainable practices and specialty coffee production.