Central America

Due the climate and altitude, processing techniques, and the selection of coffee varieties grown in Central America, 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.