GEOGRAPHIC ORIGINS In Central America, you'll find varying acidity, but typically coffee beans from this region are known for their balance, which is good for people early in their relationship with freshly roasted coffee. Not too bitter, not too acidic with velvety flavors like chocolate. Costa Rica is known for its full-bodied coffee, while if you head west to Mexico, you'll find something a little lighter. Both tendencies, toward homogeneity and toward differentiation, are exhibited in Central America. In Central America, four varieties are traditionally grown, Bourbon, Caturra, Catuai and Typica, which are processed through variations of the washing method.

Central American coffee is known for its unique flavors such as chocolate, exotic fruits and caramel tones. Coffees from this region are typically grown in mid-altitude regions and are prized for their quality and consistency. Honduras, Guatemala and El Salvador are some of the countries that produce quality coffee in Central America.