The coffees of Mexico, Central and South America call out for varietal distinctions like wine’s system of appellation. From Pluma Hidalgo in Oaxaca comes the milk chocolate creaminess of Mexico La Trinidad. The smoking volcano that overlooks Antigua, Guatemala spews ash that gives coffees grown in the region’s soil a distinctive composition. We choose Central American coffees for our dark roasts, as their density and quality are perfect for our French and Italian roasts.
