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Central America - Caribbean
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Costa Rica generally produces a very high quality coffee within the Central American area. Rich and full bodied. -
Cuba has been producing coffee for over 200 years - primarily in the forests of the Sierra Maestra Mountains. -
Coffee was brought to the island of Hispaniola in the 18th century by the Spanish. It is cultivated in various mountainous regions including Azua, Bani, Bahoruco, Moca, San Francisco and Salcedo. -
While one of the smallest Central American nations, El Salvador produces exceptional coffees to a consistently high standard. -
Guatemala is almost the perfect place to grow coffee - high mountains, rich and diverse soils, ideal rainfall patterns - all combining in different ways to produce some outstanding coffee. -
Haiti manages to produce some good coffee, although the quality is variable. -
Honduras coffee comes from rich volcanic soil, grown at a decent altitude in an ideal climate. -
Jamaican coffee, and much of the rest of the Caribbean Islands, tends to be expensive because of the limited amount of production - and because of its premium brand - Jamaican Blue Mountain. -
Mexican coffee is traditionally light bodied and slightly acidic. Mild is a word that comes to mind making it a great base for blends, and a very pleasant black coffee on its own. -
Nicaragua borders Honduras to the north and Costa Rica to the south so it is therefore unsurprising that coffee is Nicaragua’s principal export to the world. -
Panama is a fairly recent player in the specialty coffee market. Given that most of the coffee is shade grown, the Panama coffees tend to be more complex and distinctive than those from Costa Rica.