Costa Rica coffee in particular has superior conditions for growing exceptional coffee with incredibly aromatic flavours.

Good Costa Rican coffees usually have a brown sugar fragrance. The flavours can be divided into apricot, brown sugar and tropical fruits. The aftertaste can bring a dark chocolate to the pallet. The round body is often accompanied with a bright acidity

Nicaragua coffees have a mild acidity and medium, smooth body. The flavours are sweet caramel, chocolate and citrus fruits. Often you can find aromas of vanilla and nuts in your cup. The flavours and aromas are rich but balanced.

Like many Central American coffees, Honduran coffee promises a wide range of flavour profiles. Whether you’re looking for sweet and fruity, bright and acidic or even deep and complex, you can be certain to find a favourite within its diverse spectrum.

Honduran coffee is aromatic and fragrant with notes of vanilla or hazelnut. Its body is often described as medium and round, and its acidity is generally well-balanced.

Both the El Salvador coffee taste and aroma are pleasing. The flavours are sweet like honey, with some coffees tasting of chocolate or citrus. The Acidity is high, the body is medium to full. El Salvador is known for its balanced coffees but they always seem to lack strength in aroma and flavours.

Guatemala coffees are known for their mild chocolate/cocoa flavours in the aftertaste. Often you will find a toffee flavour and a nutty aspect in the cup together with tropical fruits as well. The acidity is like that of green apples but on the bright side. Sometimes there is a floral note on the nose. Guatemalan coffees can have a full body often times.