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Central American coffee varietals are known for their classically full aromas, medium to full body, and a clean, sometimes sweet taste. They are, by far, the most familiar and approachable coffees in the world, comprising some 70% of all coffee drunk in the world. This familiarity can provide an easy entrée into the process of pairing coffees and tobaccos.South American coffees are quite similar to their Central American counterparts, though they do tend to have less acidity and “brightness”, being more often described as “velvety” or “rounded”. They are somewhat more aromatic than Central American coffees as well, if that is possible!

Starting with the most familiar, we head straight to Colombia for a steaming cup of Colombian Supremo, not only one of the favorite coffees of the world, but also one of the best. Supremo gives the perfect balance of aroma, body and flavor. There is no need for blending with other coffees. This is the largest “single origin” gourmet coffee in the world. One of the things that makes Colombian Supremo such an outstanding coffee is its ability to go well with just about anything, and that holds true for tobacco pairings as well. It was good with just about everything I smoked with it, though I never could develop any tension between tastes, so here is my recommendation: Pack a bowl of your favorite “all day smoke” or whatever you consider middle of the road for you, pour a cup of Colombian Supremo, let it cool for a few minutes, and give it a try. It probably won’t make you go “Aha!”, but it most definitely will give you a sense that all is right with the world.

Antigua Guatemala is the most elegant of the Central Americans. A very lively and sparkling acidity complements spicy, nutty and smoky flavors. Antigua is medium to full bodied and rich in flavor with cocoa overtones. This rich coffee is grown at altitudes of 4,500 feet or higher, making it one of the highest grown coffees in the world. Any elegant, refined tobacco blend pairs well with this coffee. My personal favorites with it are Peter Stokkeybe’s Luxury Navy Flake and Butera’s Kingfisher.

Blue de Brazil is a super-premium Brazilian coffee that is sun-dried and has a velvety body and light berry taste. Matching this coffee to a nice Burley blend has worked well for me. Try it with some of GL Pease’s Barbary Coast or perhaps Cornell & Diehl’s Pennington Gap.

Also from Brazil, we have Brazil Bourbons Santos. Brazil’s best washed coffee has a smooth flavor with a moderate acidity and a light to medium body.

Costa Rican La Minita is perhaps the world’s most meticulously cultivated coffee. Exquisite flavor, finely balanced body and acidity are the result of this outstanding attention to detail. A coffee of this caliber requires an equally unmatched tobacco. What better to accompany such a coffee than the oldest known tinned tobacco, one whose formula has not changed in over 200 years: Samuel Gawith’s Commonwealth Mixture.

Costa Rican Tarrazu is one of the most admired Central American coffees. This full bodied coffee has a robust richness, higher acidity and a smooth clean finish. Many hope to go to heaven when they die, coffee lovers hope to go to Costa Rica. Pipe smoking coffee lovers hope that they go to Costa Rica with a trunk full of Escudo. Enough said!

Mexican Coatepec Superior Mexico’s best is distinguished by a medium body and delicate, pleasant acidity reminiscent of dry white wines. It has a hint of nuttiness followed by a slight woodiness in the finish. You can’t go wrong pairing this unusual coffee with a very mild Oriental blend. May I suggest that you give Dunhill’s Early Morning Pipe a go? I think that you will be pleasantly surprised.

Misty Fjords, from Malinal Estates in Nayarit, Mexico has an intoxicating aroma, sophisticated balance and sweetness, and easy richness is a universal palate pleaser. This washed-process and sun-dried coffee is the perfect compliment to restrained and familiar English blends, such as Dunhill’s My Mixture 965 or James J. Fox’s Squire’s Mixture.

Next up is Peruvian Chanchamayo. This coffee from the Chanchamayo valley in the high Andes, has the best reputation within Peru. This is a light-bodied coffee with a mild acidity. It is flavorful and aromatic, pairing well with sweet Virginia blends, such as Cornell & Diehl’s Briar Fox, Wessex’ Red Virginia Flake or, to up the aromatic flavors, Brebbia’s Quartetto Mixture #20.

Puerto Rican Yauco Select is rich and creamy, with an almost buttery texture. Lightly floral, this outstanding coffee pairs quite well with straight-ahead, less complex blends such as McConnell’s Rich Dark Virginia or Orlik’s Dark Strong Kentucky.