Despite the relative closeness of these three small countries, the coffee is undeniably varied. Costa Rican coffees are typically cleaner and lighter bodied than most, with sweeter undertones typically noted. Hawaii might not be particularly known for their coffee, however, those sourced from this stretch of the Archipelago islands are typically low in acidity with a fair degree of body. That being said, they do have the potential to become more complex and develop fruiter profiles, though this is generally considered a rarity. Coffee from Panama, by complete contrast, is almost always complex, full of floral and citrusy notes, and typically always light-bodied.