Brazil and Colombia might be the most famous producers in the region, but equally important is the diversity of cup and climate found throughout Central America. Typically, a well-processed washed coffee from Central America will show a lively acidity with sweetness ranging from citrus fruit or green apple to milk chocolate and nut. A wide range in body can be found in these coffees, but the best will boast a fine balance of these attributes as its strongest quality. More recently small producers throughout the region have begun experimenting with different processing methods (natural, varying degrees of honey) that have increased the variety and dynamism of profiles available. Give one a try; we’re sure you’ll love it.