Central American coffees tend to have a smoother, more balanced taste. They are used commercially to provide sweetness in blends but can be wonderfully complex when enjoyed by themselves. Growing coffee in Central America can be a lot more complex, too. Not only are there the standard threats to crops like pests and plant diseases, such as leaf rust; there are further complications due to wars, political unrest and natural disasters. As a result of this coffee production in many central American countries didn’t really take off until the mid-19th century but has been steadily increasing since.