I like the Central American coffees, but prefer a darker roast. Mexican Huasteca is also very good in a dark roast that I pick up whenever I go to southern Mexico. The Bolivian local stuff is also very good and I always bring a few kilos of that back. I usually have some "cafe destilada" ready to go. But the best is a dark roast from Java -- that's my absolute favorite.
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Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software