The volcanic topography and tropical climate of Central America make the narrow isthmus between North and South America well-suited for coffee growing. All seven countries in the region grow coffee, and several of them do so with astonishing, specialty-grade results.
In fact, most of the countries here, including Costa Rica and Guatemala, host a Cup of Excellence, an annual competition that rigorously evaluates and scores the finest lots. The competition, which began 20 years ago, determines which coffees may ultimately gain acclaim, with the winners auctioned off online to global buyers.
These factors have contributed to Central America’s reputation for quality, a region now boasting some of the world’s most expensive and sought-after coffees.
Better known for the Panama Canal and its American retirement communities, Panama’s small coffee industry enjoyed a meteoric rise over the last 15 years. Discovery of the Ethiopian Geisha (also referred to as Gesha) variety in Panama’s Boquete, around Volcán Barú, the highest mountain in the country, led to the highest prices in the world paid at auction for this Cinderella coffee. Recently, a cup of Gesha from Elida Estate fetched $635 a cup at a cafe in Taiwan.
Curiously, Geisha was discovered on the farm of Hacienda La Esmeralda not for its quality but for the utilitarian value of its resistance to leaf rust disease. The coffee world discovered Geisha’s unique profile in 2004 when La Esmeralda submitted lots to the Specialty Coffee Association of Panama’s “Best of Panama” competition and won. Like planting Pinot Noir around the world to recreate the magic of Burgundy, Geisha, too, has spread, but no other terroir captures the tea-like delicacy, bright citrusy acidity, and whiff of jasmine produced by Boquete Gesha.
Coffee is a vital part of Costa Rican life. It’s in the cultural bloodstream as well as a core component of the economy, comprising 3 percent of exports and ranking third in agricultural products. Coffee can be found growing in many locations throughout Costa Rica, thanks to the country’s rich volcanic soil, high elevation, and mild temperatures. Although Costa Rica has eight distinct coffee-growing regions, Tarrazu, located nearly a mile above sea level, produces one-third of the country’s coffee crop.
Although Costa Rica has a long history of coffee production, its specialty grade is a new and exciting phenomenon, particularly due to the development of the honey process. Costa Rican coffees are complex with creamy sweetness, berry, apple, brown sugar, and honey notes with lively acidity. Caturra and Catuaí are the most common varieties, with Typica, Bourbon, and Geisha right behind.
Guatemala has a long coffee-growing history, by some accounts dating back to the Jesuit presence in the 1750s. It took another 100 years before coffee became integral to the economy, when it replaced indigo as a cash crop. Today, Guatemala ranks second in volume production in Central America. However, in this context, the quantity of production does not compromise the quality, as the leading regions have earned a protected designation of origin (D.O.).
Guatemalan coffees, at their best, can be complex, with floral, fruity, and even spicy notes; chocolate and caramel notes; and bright acidity. The Spanish colonial town of Antigua, amidst a volcanic landscape that receives robust rainfall, cultivates distinct coffees. Within this accredited area, the key coffee varieties, Bourbon, Caturra, and Catuaí, often exhibit a nutty character. Other regions that consumers may see on roasted coffee package labels are Fraijanes and Huehuetenango.
While El Salvador has been in the news for both its Bitcoin crypto play and prison system, the coffee industry deserves attention. The industry has played an important role in El Salvador’s economy since the late 19th century. As James Hoffman writes in his book, “The World Atlas of Coffee,” the crop has helped fund El Salvador’s infrastructure and integrate its indigenous population into the market. In the early 20th century, coffee accounted for 90 percent of El Salvador’s exports.
A civil war in the 1980s and a decline in global prices of commodity coffee in the 1990s put immense pressure on the thousands of small farms and workers who depended on rising (or stable) prices for their welfare. The positive aspect is that higher-yielding, lower-quality varieties never replaced the heirloom Bourbon trees. Such a wealth of heirlooms makes El Salvador’s coffees rich with complexity and a juicy and sweet cup profile.
Scuba divers know Honduras for the Mesoamerican Barrier Reef, the largest coral reef system in the Western Hemisphere, stretching off Roatán and the Bay Islands. But beyond its turquoise waters, Honduras is a powerhouse of coffee production, consistently ranking as one of Central America’s largest coffee exporters. For the 2023–2024 season, Honduras produced approximately 5.18 million 60-kilogram bags, solidifying its status as a global heavyweight.
Historically, the country produced beans for blends since much of its coffee wasn’t distinct enough to market as single-origin. The backbone of the industry is 100,000 small farmers who weather the hurricanes (literally), coffee rust disease, and challenging transportation infrastructure to deliver beans for the world market. However, recent investments from specialty coffee companies, exporters, government agencies, and international development organizations like USAID and the World Bank have helped improve farmer education, infrastructure, and quality standards, dramatically boosting Honduras’s specialty coffee profile.
Honduran specialty-grade coffees are known for their full-bodied flavor that is moderately sweet with juicy acidity and tinged with apricot and chocolate. Bourbon, Caturra, Catuaí, and Typica varieties are commonly grown.
Catholic missionaries brought coffee to Nicaragua in 1790. Later, between 1840 and 1940, what became known as the “Coffee Boom” saw coffee become integral to the economy as a commercial crop for export.
Bordering Honduras to the south and Costa Rica to the north, Nicaragua shares aspects of both — mountainous terrain, defined dry and rainy seasons, the threat of hurricanes, and a challenging transportation network.
The best Nicaraguan coffees, often based on Caturra or Bourbon, exhibit lovely balance with a medium body, clean acidity, and lifted notes of citrus or florals. These desirable traits contrast with the nuttier, heavier coffees found across Central America.