CONSISTENT
COSTA RICAN
COFFEE

Costa Rican coffee is among the most consistent in the world in terms of processing and quality. Mid-elevation offerings tend to be clean and sweet, with citrus notes predominating. Higher elevation coffees are denser and more assertive, with dried fruit and caramel notes.

Salvadoran coffees tend to be softer and somewhat more full-bodied than most from Central America. The best Salvador coffees are designated “strictly high-grown” and are noted for their complexity and subtlety.

Despite its relatively small size Guatemala is blessed with great climatic diversity and produces a great deal of premium coffee. The best-known region is Antigua, which produces high-grown coffees known for their silky mouthfeel, fine acidity, and balance. Only rarely is Guatemalan coffee naturally processed, though it can be exceptional if you can find it. …

Premium Honduran coffee is typically full-bodied and sweet, with mild acidity. It is generally washed-processed and graded by the altitude at which it was grown. After a period of natural disasters and political unrest Honduras has seen an increase in both volume and quantity in recent years and, while quality is still inconsistent it is …

Most Mexican coffee is lowland-grown and unexceptional, but high-grown specialty coffees from Mexico are considered among the best in the world. These coffees tend to be delicate with a crisp acidity and light body. Coffees grown in Chiapas are often described as being similar to Guatemalan coffees.

Nicaragua is home to many small farms and cooperatives and produces a coffee that is typically moderate in acidity and medium in body, often with hints of vanilla and tropical nuts. Most Nicaraguan coffee is washed and shade-grown. Nicaraguan coffees have increasingly received international acclaim in recent years, such as the “Finca Carolina” scoring to …