Guatemala is a country working hard to bring higher visibility and uniform quality to a well-established coffee industry. Not always as well-known as some of its Central and South American neighbors, Guatemala's coffees have a distinctive taste quality favored by many for its rich flavor.

There are three main growing regions -- Antigua, Coban and Heuhuetanango -- and in each, one finds a breath-takingly rugged landscape and rich volcanic soil. Microclimates strongly influence the quality and flavor of the Strictly Hard Beans grown at altitudes 4500' or higher.

In the cup, a Guatemalan is a medium-to-full bodied coffee, often with a depth and complexity of taste that is almost spicy or chocolatey to the tongue.

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A Central American coffee-growing country with a reputation for fine coffee, Costa Rica produces only wet processed arabicas. With its medium body and sharp acidity, cuppers often describe a Costa Rican coffee as having 'perfect balance.'

Coffee is grown on predominantly small farms, or fincas. After being harvested, the cherries are immediately taken to state-of-the-art processing facilities, known as beneficios, where wet method processing begins.

In Costa Rica, careful attention to quality processing and conscientious growing methods are consistent with a fine quality coffee.

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