Table of coffee origins - Central America
| Country/Region | Denomination | Notes |
| Mexico | ||
| Mexicans | Cereals, rich body, fine acidity | |
| Veracruz | Acid, heavy flavour, used for blending | |
| Huatusco | Similar to Veracruz | |
| Orizaba | Similar to Huatusco | |
| Jalapa | Light bodied | |
| Cordoba | Neutral, smooth flavour. Good body, low acidity | |
| Tabasco | Coatzalcoalcos | Uncertain character, groundy |
| Chiapas | Soconusco | Similar to Guatemalan coffee, smooth, no tang |
| Chiapas | Tapachula | Similar to Soconusco |
| Oaxaca | Sierra Oaxaca | Sharp flavour, excellent |
| Oaxaca | Pluma Oaxaca | Acid, good for blending |
| Acapulco | Sierra | Woody, used for blending |
| Acapulco | Michoacan | Good but rare |
| Tampico | Puebla | Low grade mountain coffee, similar to Michoacan |
| Tampico | Tampico | Low grade mountain coffee |
| Tampico | Tepic Tampico | Similar to Tampico |
| Guatemala | ||
| Guatemala (general) | Mild and mellow, washed mountain ones are full heavy body and excellent, lower altitudes are lighter but flavourful. Malic acidity, caramel notes, some up to chocolatey cups. Some variants have fruity profiles | |
| Coban | Heavy body, fine acidity | |
| San Marcos | ||
| Acatenango | ||
| Atitlan | ||
| Nuevo Oriente | ||
| Huehuetenango | ||
| Fraijanes | ||
| Antigua | ||
| Belize | ||
| Belize (general) | Very similar to a Coban from Guatemala. | |
| Honduras | ||
| Honduras (general) | Soft, nutty, mild cup. Some varieties are syrupy, with notes of tropical fruits and a lively, juicy acidity | |
| Santa Barbara | Fair roast, neutral flavour | |
| Copan | ||
| Cortez | ||
| La Paz | ||
| Choluteca | ||
| El Paraiso | ||
| Montecillos | ||
| Agalta | ||
| Opalaca | ||
| Comayagua | ||
| El Salvador | ||
| El Salvador (general) | Inferior quality than Guatemala, neutral flavour, used as a filler, thin cup. Bourbon variety. Big bodied, soft acidity, sweet and creamy, with strawberries/blackcurrant notes | |
| Usulutan | ||
| La Libertad | ||
| Santa Ana | ||
| Santa Tecla | ||
| La Paz | ||
| Ahuachapan | ||
| Juayua | ||
| Sonsonate | ||
| San Miguel | ||
| San Vicente | ||
| Cuscatlan | ||
| Morazan | ||
| Cabanas | ||
| Chalatenango | ||
| La Union | ||
| Apaneca-Ilamatepec | ||
| Alotepec-Metapan | ||
| El Balsamo-Quezaltepec | ||
| Chichontepec | ||
| Tepeca-Chinameca | ||
| Cacahuatique | ||
| Nicaragua | ||
| Nicaragua (general) | Fancy roasts, plenty of acidity. Fragrant and complex, mostly with nut and vanilla notes but some with pleasant fruit-like flavours | |
| Matagalpa | Full bodied | |
| Jinotega | ||
| Los Pueblos | ||
| Los Altos | ||
| Nueva Segovia | ||
| Costa Rica | ||
| Costa Rica (general) | The high altitudes are rich in body, mild flavour, sharply acid, mostly for blending. The lower region ones are more neutral. Sweet, lemon and toffee notes present in the varieties, some are also quite sugary | |
| Cartago | ||
| San Jose | ||
| Alajuela | ||
| Grecia | ||
| Tres Rios | ||
| Heredia | ||
| Orosi | ||
| Brunca | ||
| Turrialba | ||
| Guanacaste | ||
| Panama | ||
| Panama (general) | Heavy body and a strong flavour. The better crops tend to be citrusy and floral, light bodied, delicate but complex | |
| Chiriqui | ||
| Boquete | ||
| Volcan-Candela | ||
| Renacimiento |
Source: All About Coffee, The World Atlas of Coffee plus our own researches.
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