Central American coffee is world-famous for its quality and varied flavours. Costa Rica produces fine wet-processed coffee that’s mostly mild, sweet and bright. Honduran coffee provides a great base for blending and is generally low in acidity and of the sweeter persuasion with distinct caramel flavours. Nicaraguan coffee is a lovely, mild coffee with a light acidity, best for dark roasting and blending. Mexican coffee beans are generally light bodied and nutty tasting but can also be heavier with a bright acidity and overtones of chocolate. Guatemala is home to diverse growing regions thanks to its perfect soil, climate and altitude. Huehuetenango comes from the north highland and is famous for its exceptional quality and distinct acidity and fruity flavours.