Central Highlands Collection

Central America as a whole is a large contributor to the global coffee supply, and along with its southerly neighbor Colombia, coffee from this region of the world is what has most informed the North American coffee-drinking preferences and habits. (After all, Guatemala and Honduras are much closer to the States than any African coffee-growing region is, and it's easier for us to buy from them than to ship beans clear across the wide expanse of the Atlantic.)

Due in part to similar climate and altitude, processing techniques, and the selection of coffee varieties grown here, we can expect cup qualities from this region to contain varying amounts of acidity (more apple-ish and malic in Guatemala; cherry-like from Mexico) and a smooth, sugar-browning sweetness that is sometimes soft like chocolate or buttery like flaky pastry crust. "Balance" is a word that often comes up when describing these coffees, and their fruit-like characteristics often play nice as a mild backdrop to the cocoa and spice flavors.