Coffee from Central America and the Caribbean

Most Caribbean and Central American countries are primarily known for their white beaches and turquoise waters. However, few people realize that many of these tropical regions are also home to some of the world's most famous specialty coffees. The tropical conditions of these equatorial holiday paradises are not only ideal for tourism but also for coffee cultivation. For many of these small, often economically weaker countries, coffee is a vital source of income – a way to attract capital and secure livelihoods. Today, quite a few nations depend on the cultivation of this "black gold."

Costa Rica

Land and people

It's not without reason that Costa Rica is called the "Switzerland of Latin America." Compared to its neighbors, the country began implementing social reforms early on and can look back on a long and stable democracy. Situated between Nicaragua and Panama, nestled between the Caribbean and the Pacific Ocean, Costa Rica is considered the most progressive country in the region. Over a quarter of its land area is now protected, and almost 100% of its energy comes from renewable sources. Education is highly valued, and compared to its neighbors, Costa Rica is also considered a particularly safe travel destination.

Costa Rica lies in the equatorial latitudes and has a tropical climate year-round, characterized by distinct dry and rainy seasons. With varying climatic conditions on both sides of the central mountain range, numerous highlands, rainforests, swamps, and white beaches, Costa Rica offers diverse conditions for coffee cultivation.

Coffee cultivation in Costa Rica

Costa Rica is known for its various good to very good Arabica coffee varieties. Some very special varieties, such as Caturra and Villa Sarchí, grow almost exclusively here. The progressive Ministry of Agriculture has completely banned the cultivation of Robusta beans, often considered inferior, and is imposing increasingly strict requirements on coffee farmers. As with the country's most important export – bananas – standards in coffee production are constantly rising. Environmental protection, sustainability, and the avoidance of pesticides and artificial fertilizers are declared long-term goals of the government.

Because Costa Rica is such a diverse country, it boasts hundreds of different varieties and cultivars of Arabica coffee. The fertile slopes of the volcanoes, whose soils are particularly nutrient-rich due to volcanic ash, are especially popular with farmers. Small cooperatives and family farms, cultivating their own coffee, are found throughout the mountains. Today, coffee is Costa Rica's second most important export, primarily to the USA, Germany, and other European countries.

The coffees of Costa Rica

To lump all coffees from the country together would not do justice to the diversity and characteristic differences of the varieties grown in Costa Rica. 100% single-origin Arabica from Costa Rica, such as... Caffè New York Roasted beans from Costa Rica are rare. Nevertheless, many Italian blends contain beans from this sunny country. They are known above all for their delicate, complex aromas: from excellent body and fruity notes to mild acidity and a harmonious finish – Costa Rica has it all.

Due to the high humidity, the beans are processed wet or semi-dry after being harvested – depending on the region – between July and February.Although the country as a whole is very advanced, especially in the rugged mountain regions most beans are picked by hand and often also sorted manually.

Dominican Republic

The Dominican Republic, known to many primarily as a paradisiacal holiday destination, first came into contact with coffee cultivation in the early 18th century through the occupying powers of the time. For a long time, however, the country, which shares the island of Hispaniola with its neighbor Haiti, was surpassed in coffee production by Haiti.

At one time, Haiti was responsible for roughly half of the world's coffee production. However, after gaining independence from the colonial power of Spain, the country rapidly became impoverished, and coffee production declined sharply. This allowed other countries, which increasingly industrialized cultivation, to capture the market – among them the idyllic Dominican Republic.

Coffee cultivation in the Dominican Republic

The small island nation between the Caribbean and the Atlantic Ocean, with its tropical climate and extensive mountain ranges, offers ideal conditions for growing Arabica beans. While the north of the country is primarily of interest to tourists, some of the most popular varieties of the Arabica plant thrive on the slopes of the mountains, which reach up to 3,000 meters in height.

For a long time, coffee cultivation was overshadowed by sugarcane – large plantations were rare. The mountainous, difficult-to-access terrain led to the formation of many small family farms, which joined together to form cooperatives and collectively strive to produce top-quality coffees.

National competitions, where farmers from different regions showcase their best coffees, promote diversity and improve the quality of the products. Dominicans are committed to producing high-quality specialty coffees – and they are proud of what they have achieved, especially in the last two decades. The coffee trade is gaining increasing importance, and enthusiasm for "black gold" is also growing domestically. Dominicans are now the second-largest consumers of their own coffee after the United States.

The coffees of the Dominican Republic

The Ocoa and Juncalito varieties of the Arabica plant are particularly well-known, prized by connoisseurs for their balanced mildness and nutty-chocolatey aromas. It is noteworthy that the majority of coffee produced in the Dominican Republic is organically grown and Fair Trade certified.

By the way: The Dominican Republic is not only famous for its coffee, but also for its finest chocolate!

El Salvador

"Strictly High Grown" is the best coffee El Salvador has to offer. Even if it can't always compete with the quality of Costa Rica or Guatemala, the small country is increasingly making a name for itself.

El Salvador is roughly the size of the German state of Hesse and has around seven million inhabitants, making it the most densely populated country in Central America. It has much to offer tourists: idyllic beaches on the Pacific coast, dense rainforests, spectacular mountains, waterfalls, and a vibrant culture.

Anyone following the winding Ruta de Las Flores quickly realizes that coffee cultivation is deeply rooted in the culture. The farmers are proud of the beans they produce.

Coffee cultivation in El Salvador

El Salvador is a very mountainous country. The necessary infrastructure for industrial coffee cultivation is largely lacking, which is why coffee is grown almost exclusively by small farmers, and most of the work is done by hand. Artificial fertilizers, which are expensive relative to the farmers' income, are mostly not used. At the end of the 19th century...In the 19th century, El Salvador was the world's largest coffee producer, and coffee became an integral part of its culture. Even today, coffee cultivation is considered an art: farmers pay close attention to quality and regularly achieve top-quality harvests.

Only Arabica coffee plants are cultivated, primarily on the slopes of the Apaneca-Llamatepec region, which face the Pacific Ocean. Large temperature fluctuations make cultivation difficult inland, as El Salvador is known for its unique climate. The main varieties grown are Bourbon, Pacas, and Pacamara. Due to the sometimes very steep mountain slopes, soil erosion can be a problem in monocultures. Intercropping with bananas, fruit, and other crops reduces erosion and simultaneously provides the shade necessary for the growth of many coffee varieties.

The coffees of El Salvador

El Salvadoran coffees are considered particularly harmonious and mild. The aromas range from chocolate and citrus to fruity sweetness. With its restrained acidity and a pleasant, lingering finish, this coffee is now appreciated worldwide.

Guatemala

Guatemala is a country that was severely shaken by civil war. Although the situation has stabilized somewhat today, the country still suffers from the consequences of the unrest. Before the civil war, Guatemala was known as a producer of excellent coffee. However, many growing areas were destroyed, so today the country is slowly but surely trying to rediscover its former coffee-growing expertise. Coffee is a significant branch of agriculture, only from the Tourism and the textile industry were surpassed.

Coffee cultivation in Guatemala

The good reputation of Guatemalan coffee prompted the USA to financially support the reconstruction of coffee production. Today, more easily marketable Arabica varieties are being cultivated. Arabica beans are grafted onto the roots of Robusta plants destroyed in the war, thus combining the hardiness of Coffea canephora with the high bean quality of Arabica.

Over half of the country is mountainous. Among other things, the Tajumulco volcano, the highest peak in Central America, offers excellent conditions for coffee cultivation thanks to fertile volcanic ash, a tropical climate, and sufficient rainfall. The main varieties grown are Bourbon and Caturra, with smaller quantities of Robusta also cultivated in the lowlands.

Guatemala's coffees

Due to the diverse growing regions and conditions, Guatemalan coffee cannot be described in general terms. Antigua coffee is particularly popular. Typical Guatemalan coffees are characterized by smoky spice and sometimes pronounced acidity. It is valued for its intensity and robust body: the flavor lingers on the palate without becoming unpleasant. Depending on the growing region, numerous aromas can be discovered; notes of chocolate, caramel, or fruity nuances are common.

Hawaii

Hawaii is known for many things: surfing, turquoise waters, white beaches, and parties under coconut palms. Less well-known, however, is that Hawaii is the only coffee-growing region in the world belonging to a Western industrialized nation. The coffee plant was introduced from Brazil to the 50th state of the USA and cultivated there as early as 1817.

Initially, cultivation proved difficult, and later many plantations were affected by pests. Towards the end of the 19th century, most coffee plantations had to give way to sugarcane. The few who stubbornly pursued coffee cultivation quickly realized that the conditions in Hawaii were ideal for growing coffee.After world market prices stabilized following World War II, coffee cultivation in Hawaii really began to flourish.

Coffee cultivation in Hawaii

Hawaii consists of several smaller islands of volcanic origin. With its tropical climate and reliably cloudy afternoons, the archipelago offers ideal conditions for coffee plants to thrive. In fact, Hawaii is one of the most productive coffee-growing regions in the world; nowhere else do demanding Arabica plants flourish so well. This is due to the exceptionally fertile volcanic soil and the ideal climate.

Arabica coffees of the Caturra and Typica varieties are cultivated here, as well as the world-famous Kona coffee. Kona coffee is grown in a region measuring only 30 by 3 meters on Hawaii's "Big Island" and is known for the unusual size and outstanding quality of its beans. At over 100 euros per kilogram, it is among the most expensive coffees in the world.

Other coffees from the Hawaiian Islands are also very expensive. Since Hawaii is part of the USA, the wages of plantation workers, as well as the prices for fertilizers, machinery, and transportation, are based on US levels. Coffee production is therefore very costly. Because of this exclusivity, Hawaiian coffee is rarely found in standard espresso blends.

The coffees of Hawaii

The beans are described as having a particularly full-bodied and smooth flavor. Unique aromas such as cinnamon, milk chocolate, caramel, and dried fruit make Kona coffee the most exciting coffee in the archipelago. True enthusiasts swear by brewing it using the "cold drip" method.

Honduras

Honduras is the most important coffee-producing country in Central America. With Mayan temples, a Caribbean coast, dense rainforests, and world-renowned diving spots, the country attracts tourists. However, the political situation is making both tourism and coffee cultivation difficult: unrest and crime are burdening the already relatively poor country. Around 80% of the population lives below the poverty line.

Coffee cultivation in Honduras

Thanks to its tropical climate and diverse, mountainous landscape, Honduras offers excellent conditions for coffee cultivation. The cultivation of the plants began as early as the beginning of the 19th century, when colonists realized that the highland plains could produce outstanding coffee.

Most coffee plantations today are owned by large-scale US farmers. These farmers cultivate coffee of varying quality, from good to poor, in large monocultures. High rainfall further complicates the dry processing method, so bad batches are not uncommon. The local population hardly benefits: While large landowners leave more than half of the arable land fallow, many small farmers have too little land to support themselves – some own no land at all and must survive as migrant workers. An initiative to redistribute unused land failed.

The coffees of Honduras

Thanks to newly established small initiatives that benefit from Fair Trade, coffee cultivation in Honduras is slowly but surely developing. Direct Fair Trade partnerships are the only way to provide sustainable support, especially here. The Marcala region is particularly known for its excellent coffee. The "Strictly High Grown" Arabicas, grown at altitudes of up to 2,000 meters above sea level, enjoy a particularly good reputation. Pleasant acidity and especially delicate, spicy aromas such as nut, fruit, and wood are typical of Honduran Arabicas.

Jamaica

Although coffee doesn't make up a particularly large part of the Jamaican economy, it is known worldwide. Jamaica Blue Mountain, in particular, has established itself as a top-quality coffee and commands correspondingly high prices. Anyone wanting to try the second most expensive coffee in the world should expect to pay more than €120 per kilo.

The history of Jamaican coffee is surprisingly long. As early as 1728, the then-governor brought the first plant to the island, and a hundred years later, Jamaica was already producing 15,000 tons of green coffee. However, due to various factors—such as the deterioration of trade relations with importing countries and erosion caused by monoculture plantations—production declined significantly. Today, Jamaica primarily exports sugar and rum and relies on tourism. At the end of the 19th century, efforts began to restore Jamaican coffee's good reputation. Several laws were passed, ultimately leading to the establishment of the current Jamaican Coffee Commission.

Coffee cultivation in Jamaica

Jamaica's mountains are ideally suited for coffee cultivation. The country lies in a tropical climate zone and, compared to many other coffee-growing regions, has good infrastructure as well as a coffee authority that monitors strict compliance with quality and sustainability standards.

The Arabica varieties, grown primarily in the mountains of central Jamaica, achieve top quality. Besides the Typica variety, Blue Mountain coffee is particularly renowned and considered the flagship of Jamaican coffee. Similar to Champagne, only coffee from a clearly defined region can be called "Blue Mountain." It grows on the slopes of the Blue Mountains at altitudes between 910 and 1,700 meters. The name derives from the bluish mist that often blankets the mountainsides in the mornings. This mist keeps the coffee plants cool and ensures a consistent microclimate.

As a result, the coffee cherries take almost twice as long to ripen – up to ten months. The cherries, which grow particularly large here, are harvested by hand, carefully sorted, assessed by the coffee authority, and mostly exported to Japan. Blue Mountain coffee is roasted exclusively on-site and, unlike other coffees, is transported in wooden barrels rather than in sacks.

Jamaican coffee

Blue Mountain is characterized by a particularly diverse and exciting flavor. With its full body, pleasant sweetness, low acidity, and numerous delicate aromas, it offers a unique taste experience.

Cuba

Everyone knows Cuban cigars – but Cuban coffee? At least in Germany, it's a rarity. The history of coffee in Cuba is at least as turbulent as the history of the country itself. At the end of the 18th century, unrest and slave revolts raged in the Caribbean. French farmers were forced to flee and eventually landed in Cuba – with coffee and a few seedlings in tow.

It was quickly discovered that Cuba, with its tropical climate and numerous mountainous islands, offered excellent conditions for coffee cultivation. Thus began Cuban coffee production. Especially up until the Cuban Revolution in the 1950s, Cuba exported large quantities of coffee, sugarcane, and tobacco. Due to trade embargoes and the shift in global trade relations after the collapse of the Soviet Union, export volumes decreased significantly. Today, almost three-quarters of Cuban coffee remains in the country.

Coffee cultivation in Cuba

With exceptionally fertile soil and a unique climate in the valleys and on the mountain slopes of its nearly 4,000 mostly mountainous islands, Cuba offers excellent conditions for coffee cultivation. Most plantations consist primarily of Arabica plants; Robusta is rarely grown. The temperate climate at medium altitudes and the varied weather with ample shade ensure high-quality beans. However, not all Cuban coffees are of high quality – many small farmers are still in the early stages of cultivation and are still learning the craft.

The resurgence of coffee cultivation in Cuba is primarily due to government support programs and assistance from countries like Vietnam, where coffee production is currently reaching unprecedented levels. Significant quantities have only been achieved since the 2000s.

Cuban coffee

Cuban coffee is primarily sold in Germany by small, direct fair trade partners. It is rarely found in standard espresso blends. Due to the unique growing conditions, some Cuban coffees develop spicy, smoky aromas, sometimes reminiscent of wood or tobacco. Turquino, a specialty coffee whose flavor is reminiscent of Cuban cigars, is particularly well-known.

Cuba's Arabica beans, which ripen slowly on mid-slope hillsides, are characterized by a full body and subtle acidity. The long ripening period results in a sweet and intense flavor. Cubans themselves particularly appreciate this: sweet, strong, intense – and above all, never on the go, because coffee remains a relatively expensive luxury in Cuba, one that not everyone can afford.

Nicaragua

Nicaragua first came into contact with coffee in 1790. A group of Catholic missionaries brought several seedlings and cultivated small quantities of coffee for their own consumption. In the following century, global demand for coffee rose sharply, and Nicaraguans began cultivating coffee in exportable quantities. By 1870, coffee had become the country's most important export commodity.

As in many Central American countries, coffee cultivation was severely hampered by the civil war of the 1980s. Exports to the USA were banned, and many owners of large plantations fled abroad.

Coffee cultivation in Nicaragua

Thanks to its subtropical climate and the Isabelia Mountains in the center of the country, Nicaragua offers excellent conditions for coffee cultivation. Around two-thirds of Nicaraguan coffee is now grown in the Isabelia Mountains. Arabica beans are the predominant variety, especially the popular Bourbon and Pacamara cultivars. The plants mostly come from small, family-run farms, known as fincas, where the coffee bushes thrive in shady mixed-crop systems. Many of these fincas are located deep in the mountains, sometimes even in the middle of the rainforest; pack animals are still used for transport, as many farms are inaccessible by car. Due to the simple living conditions and low incomes of the farmers, many Nicaraguan mountain coffees are unintentionally organic – very few can afford expensive fertilizers or pesticides.

In the lower-lying regions of the country, the situation is somewhat different. After the civil war, several large industrial coffee farms, known as haciendas, were revived and planted with both Arabica and Robusta coffee plants. Germany imports large quantities of Nicaraguan coffee, much of which comes from these large farms, though the quality is not always satisfactory.

Nicaraguan coffees

Despite the challenges, Nicaragua produces outstanding coffees that even win international competitions. Finding these top-quality coffees can sometimes be difficult, as the quality of small farms can vary from year to year. Particularly noteworthy are the shade-grown coffees that thrive in mixed cultivation on the slopes of Isabela. Thanks to the consistently temperate, shaded microclimate, these beans develop a particularly intense aroma. With a quality that can certainly be described as specialty coffee, they impress with pleasant sweetness, chocolate and caramel notes, and a pronounced body with low acidity.

Panama

Panama is known worldwide primarily because of the Panama Canal. With its tropical climate, exceptional biodiversity, rainforests, and white sandy beaches, the country also attracts a number of tourists.

Panama can't really be described as a classic coffee country. The valuable beans first arrived with settlers at the beginning of the 18th century and have since been cultivated primarily in the west. Coffee exports never reached significant volumes, and even today the small nation exports only small quantities. Alongside petroleum, shrimp, sugar, and other export goods, coffee has gained increasing importance in recent years and is developing into a major economic sector.

Coffee cultivation in Panama

Most of Panama's coffee is cultivated on small plantations. Local families, surprisingly often Europeans who are usually descendants of families involved in the construction of the Panama Canal and have received a good education, primarily operate their small farms in the west of the country. There are no large industrial coffee farms in Panama.

On slopes with fertile, volcanic soil, Arabica coffee varieties such as Caturra, Typica, or, more recently, Geisha are cultivated. In particularly diverse mixed cultures with native plants and animals, and usually without artificial irrigation, the coffee bushes thrive on relatively small plots and sometimes yield very high-quality beans.

Panama is increasingly striving to become a country known for its exceptional coffee quality. National coffee competitions attract an international audience, and many farmers are now focusing on environmentally friendly, organic cultivation methods and benefiting from Direct Fair Trade. Incidentally, many of the indigenous N'gobe Bugle Indians are employed on the plantations, and their working conditions and wages are above the Central American average.

The coffees of Panama

Geisha coffee steals the show from all other Panamanian coffees. As the world's most expensive coffee, it has caused a sensation, particularly in Asia, and established Panama as a coffee-producing country. Geisha is an Arabica variety originating from Ethiopia, which is especially resistant to coffee rust. With its spectacular range of aromas and almost no body, Geisha beans fetch prices of up to $1,200 per kilogram. Particularly sweet and floral notes stand out and surprise coffee drinkers, as Geisha only vaguely resembles classic coffee. This is precisely why it has become a bestseller in traditionally tea-drinking countries like Japan and China.

Even Panama's "regular" coffees are described as smooth and balanced. With subtle acidity and floral aromas, they will continue to delight international customers.

Puerto Rico

Puerto Rico is known worldwide for its coffee. Just over a hundred years ago, the small island nation was the world's largest coffee producer.Today, however, tourism plays the central role, as the island offers stunning Caribbean beaches, a high standard of living, and a unique culture. Coffee is becoming less important compared to the textile industry and the production of rum and sugar.

The main reasons for this are the decline in coffee prices over the past few decades, while other products have increased in value. Furthermore, Puerto Rico is a U.S. territory, with a higher cost of living, better education, and healthcare than many other Caribbean nations. High wages make coffee cultivation expensive. Recently, coffee farmers have been attempting to revive production of the world-famous Puerto Rican coffee with the help of U.S. subsidies and clever marketing campaigns.

Coffee cultivation in Puerto Rico

In Puerto Rico, the main Arabica coffee varieties cultivated are Typica, Bourbon, and Catimor. The plants grow on small, mostly family-run plantations in well-planned mixed cropping systems. Compared to other Central American and Caribbean countries, particular emphasis is placed on integrating as many crops as possible, resulting in above-average plantation efficiency.

Nevertheless, production costs are very high due to high wages, making cultivation profitable only for exceptional specialty coffees. Thanks to a vibrant coffee culture and numerous tourists, coffee consumption on the island is high, but domestic production covers only about a third. The remaining two-thirds are imported, and only small quantities of Puerto Rican coffee are exported.

Puerto Rican coffee

Connoisseurs highly value Puerto Rican coffee despite declining production; some even consider it the best in the world. It is characterized by subtle acidity, a full, lingering body, and minimal bitterness. The unusual aromas, ranging from cedar and almond to herbs, are particularly intriguing.