Set sail for the Caribbean & Central America

Though most coffee produced in Mexico and Central America is derived from washed Arabica beans, the region’s wildly disparate microclimates allow for a stunning variety of flavor profiles. Below are just a few of the area’s premier countries begetting some of its most beloved coffee.

Costa Rica’s stunning brews

Costa Rica’s most famous coffee region is undoubtedly Tarrazú, located 30 miles south of San José. Tarrazú's altitude, predictable rainy and dry seasons and abundant shade-making vegetation help produce coffee that is deeply aromatic and brightly acidic with chocolate notes.

Guatemala: Varied microclimates, delicious results

Warm, sunny days and cool nights along with high, mountainous elevation combine to make Guatemala ideal for producing a staggering range of flavorful, light-bodied coffees exhibiting crisp acidity and complex flavors.

Honduras enters the world stage

Central America’s largest coffee producer, Honduras, has picked up a reputation for lower-quality, mechanically dried coffee beans. Thanks to new farm cooperatives, Honduras now boasts fair trade and environmentally friendly coffee with notes of citrus, spice and caramel.

Panama: Incredible quality, intriguing origins

Panamanian coffee is beloved for its acidic, light-to-medium-bodied roasts with sweet floral notes. Their most famous coffee, "Geisha," comes from a mysterious plant native to Ethiopia. The deeply complex beans from this “holy grail” varietal can fetch up to $2,500 per pound.

Mexico's organic offerings

With a range of altitudes and microclimates, excellent varietals can be found throughout Mexico, with key growing regions in Oaxaca and Chiapas. Now the world’s leading producer of organic coffee, Mexican-grown beans deliver earthy notes of chocolate, spice and nuts.

During your time in this corner of the world, be sure to take advantage of the opportunity to sit in a local café and sample some incredible coffee in the place of its cultivation.

Here are just a few examples of what you will discover:

Straw goods

Making baskets and clothing from natural materials began as a survival skill for the early inhabitants of the Caribbean; over the centuries, it evolved into an art form. Artisans weave—or plait—palm fronds into a wide variety of hats, mats, baskets and other items. Young, unopened fronds are harvested from palmetto trees and then dried, cured and cut into strips, which are plaited using many different patterns.

Carved goods

In the hands of masters, coconuts and tagua nuts can become works of art. Artisans carve figures, portraits and other designs into the nuts, which make distinctive souvenirs. Santos are another example of carving artistry. These carved religious figures date back to the 1500s and are common in Puerto Rican homes.

Pottery

Archaeological findings indicate that pottery making in the Caribbean originated around 1600 BC, while pottery associated with the Saladoid and Huecoid cultures can be traced back to the 6th century AD. Saladoid pottery, recognized for its intricate designs painted in white on a red background, stands out as one of the most intricate styles across the Americas. On the other hand, Huecoid pottery showcased interwoven incisions and even featured carved figures. Moving into the 15th century, the Taínos crafted pottery using the islands’ red clay. Presently, the tradition lives on, as local pottery continues to grace craft markets and galleries.

Old San Juan, Puerto Rico

Old San Juan may remind you of the French Quarter in New Orleans with its narrow cobblestone streets, pastel townhouses and heavy wooden doors opening to courtyards. El Morro Fortress and Castillo San Cristóbal are examples of this Spanish colonial architecture.

Colón and Old Town Panama City, Panama

Standing like a sentinel overlooking the coast of Colón, the silent ruins of San Lorenzo Fort belie the structure’s explosive history. First built in 1595, the fort fended off the pirates Sir Francis Drake and Captain Morgan. Panama City’s Spanish settlements date back to the early 16th century and this era’s architecture is most prevalent in Casco Viejo’s four historic plazas.

Bridgetown and Garrison, Barbados

The historic district of Bridgetown features noteworthy examples of British colonial architecture. The Garrison was home to the British Navy and boasts a neo-Gothic Parliament Building and Georgian-style Main Guard House with a George III coat of arms and clock tower.

Nelson’s Dockyard, Antigua

This historic shipyard, which dates back to the 1700s, was restored and named for the British naval hero Horatio Nelson. The buildings in Nelson’s Dockyard—which have been converted into shops, inns and restaurants—feature signature elements of Georgian architecture, including symmetrical window placements, stone or brick walls and formal, classical details.

The Fairview Great House and Botanical Garden, St. Kitts and Nevis

This 18th-century French colonial plantation house has been faithfully restored, with meticulous attention to detail. The dining room features an antique silver service and a mahogany table that seats sixteen. The original kitchen building stands in a cobblestone courtyard, complete with a volcanic stone and brick oven.

Marigot, St. Martin

In the capital city of Marigot, French colonial houses are nestled among bistros and boutiques. A collection of well-preserved homes with 19th-century facades and charming balustrades can be found along Rue de la République. The ground floors of the dwellings were made of stone with lime mortar, while the second stories were built using wood.

Cartagena, Colombia

The fortress walls of San Felipe de Barajas are South America’s longest at seven miles. Inside, find Cartagena’s Ciudad Vieja, or Old City, protected as a UNESCO World Heritage Site. Stroll among picturesque plazas, beautifully preserved buildings and flower-filled wooden balconies.

Cuisine in Central America consists of a delightful fusion of flavors and ingredients from a variety of cultures, including native Mesoamerican traditions, Caribbean and Afro-Caribbean dishes and even Mediterranean influences, due to the region’s colonial past. The prevalence of coastline means that there is a strong reliance on seafood, as well as local vegetables and tropical fruits. Central American food is generally well-balanced and fresh, with a compelling balance of sweet, salty, sour, bitter and umami components. Here are five popular Central American dishes that visitors may wish to try:

• Hojaldres (Panama)
  This traditional breakfast bread consists of a fried dough made from flour, sugar, salt and oil. Flat and round, hojaldres have the texture of a doughnut but are usually topped with cheese and served with salchichas guisados, a sausage stew perfect for dipping.
• Rice & beans with stewed chicken (Belize)
  This simple meal, which can be purchased from street-side vendors, is the national dish of Belize. Fragrant rice and red kidney beans are cooked with coconut milk to create a filling, flavorful base for tender chicken spiced with recado, a paste made from achiote peppers.
• Picadillo de papa (Costa Rica)
  Traditionally served with tortillas and rice, picadillo de papa is a savory dish comprised of finely chopped bell peppers, onions, ground meat and potatoes.
• Yuca al mojo (Panama)
  Usually served as a side dish, yuca al mojo is a flavorful Panamanian favorite that consists of boiled cassava marinated in a zesty sauce made with garlic, cilantro and lemon juice.
• Tres leches cake (Nicaragua)
  Many believe that the original recipe for “three milks cake” originated in Nicaragua, where it was printed on milk cans to promote sales. Today, this delectable sponge cake—covered in evaporated, condensed and whole milk—is popular throughout Central America.

The Caribbean's lush rainforests and national parks are not only natural wonders; they are integral to the region's identity and culture. While these tropical areas now draw travelers from all over the world, local residents have a strong connection with the unique ecosystems that have defined life on the islands for millennia.

For example, El Yunque National Rainforest, located in northeastern Puerto Rico, is the sole tropical rainforest within the national forest system of the United States. Its name is derived from the Indigenous Taíno word Yuke, or “white fields,” in reference to the thick fog that encircles the top of El Yunque Peak. The Taíno believed that the deity Yúcahu resided on the mountain, protecting his people from Guabancex, the goddess of chaos and disorder.

The natural environment has long provided Caribbean peoples with medicinal plants, herbs and fruits—many of which have had a significant impact on the region’s economy, cuisine and culture. Visitors may learn about some of these traditional plants during visits to facilities like the Lokono medicinal garden at PEG Farm in Barbados or Claremont Farms in Antigua, a private agricultural estate that cultivates the rare, exceptionally sweet Antiguan black pineapple.

Today, conservation is a critical part of Caribbean culture, and efforts to protect wildlife through education and outreach programs highlight the region's commitment to preserving its unique natural heritage. Such efforts can be seen in the case of the St. Lucia parrot (Amazona versicolor), which was designated as St. Lucia’s national bird in 1979. This intelligent, amusing and beautiful creature is only found in St. Lucia’s interior rainforests, where it is known to locals by its French name, Jacquot. With its green body, blue head and striking red chest and belly, it would be hard to miss this colorful avian.

As these examples show, the Caribbean's wildlife is a cornerstone of its identity and culture, reflecting the region's natural beauty, ecological diversity and cultural heritage.

Antiguan Smile (Antigua)

If you like rum, pineapple and banana, then this aptly named concoction will make you smile.

Recipe:

2 oz rum, 1 oz crème de banana, 4 oz pineapple juice. Shake and garnish with a slice of pineapple.

Aruba Ariba (Aruba)

On Aruba, sap from the agave plant is mixed with rum and sugar to create the liquor coecoei, an essential component of the Aruba Ariba.

Recipe:

.125 oz coecoei, .5 oz vodka, .5 oz rum, .125 oz crème de banana, .5 cup orange juice, .5 cup cranberry juice, .5 cup pineapple juice. Stir, adding a splash of grenadine.

Rum Punch (Barbados)

If you are a rum aficionado, do not miss the chance to tour the Mount Gay Rum distillery, which has been in business since 1703.

Recipe:

1 oz lime juice, 1 oz simple syrup, 2 oz rum. Mix together, adding a dash of Angostura bitters.

Painkiller (US Virgin Islands)

This twist on the piña colada originated in the British Virgin Islands. Today, it is a staple in the US Virgin Islands and throughout the Caribbean.

Recipe:

1 oz orange juice, 2 oz rum, 1 oz coconut milk, 4 oz pineapple juice, crushed ice, nutmeg. Mix orange juice and coconut milk and add pineapple juice and rum. Pour over crushed ice and garnish with nutmeg.

Mojito (Cuba)

Cuba is the birthplace of the mojito, enjoyed by Francis Drake in the 16th century and made famous by Ernest Hemingway.

Recipe:

2 tsp sugar, juice of one lime, 2 mint sprigs, 1.5 oz white rum, 3 oz soda water, ice cubes. Mix lime juice and sugar in a glass, add mint sprigs and muddle. Add ice cubes, soda water and rum. Mix well and garnish with a sprig of mint.

Piña Colada (Puerto Rico)

The name piña colada means “pressed pineapple.” Puerto Rico is the rum capital of the world. Put the two together and you have an island classic.

Recipe:

Add 1.5 oz light rum, 2 oz coconut milk, 2 oz pineapple juice and ice to a blender and blend until smooth. Garnish with a slice of pineapple.

There is no doubt about it—Central America and the Caribbean islands are home to a special kind of magic. With its tropical vegetation, glorious sunsets and abundance of marine wildlife, this sun-kissed area of the world offers countless pleasures for curious travelers. Read on to learn more about some of the most wondrous plants and animals this lush region has to offer:

Caribbean orchids
With a warm climate year-round, a phenomenal amount of radiant flora sprout from the wet, tropical soils of the Caribbean, including many beautiful orchids (Orchidaceae). An astonishing 25,000 species of orchid grow throughout the Caribbean, making them one of the most abundant flowering plants here.

Typically, orchids grow on trees or cling to rocks in the lush rainforests and river areas. These colorful, exotic flowers are famously known for their pretty petals, sepals (the protective cover of a flower bud) and an eye-catching lip (also called a labellum), which blossoms at its vibrant center and is used to attract pollinators. Another stand-out feature of the orchid is its column, which uniquely combines the stamen and pistil—male and female reproductive organs—into a single structure.

Puerto Rico’s unique coquí tree frog
The coquí tree frog (Eleutherodactylus coqui) is a common frog found in Puerto Rico, measuring about 1 in. (2.5 cm) in length and weighing about 4 oz. (113 g). They have a light-brown body, a yellowish-brown marking on their back and a whitish-colored belly. Unlike most frogs, these species do not have webbed feet; instead, the toe pads enable them to climb trees vertically and hang from leaves. Another unique fact about these frogs is that they do not undergo the tadpole stage but rather emerge as tiny frogs with short tails. They are nocturnal animals and spend most of their time resting when not hunting for food.

These creatures are carnivores and feed on crickets, spiders, lizards, snails and other arthropods. To catch their prey, they stay perfectly still, allowing them to get close before striking. During the mating season, the male produces a unique sound at night known as a “coquí”—where it also gets its name from—to attract females and repel their male counterparts. They tend to exhibit territorial behavior during this period, as they attack and chase intruders when they feel threatened.

Architecture from Europe

European colonization had a dramatic impact on the Caribbean—and the architecture of its buildings. France, Spain, England and The Netherlands were the driving forces of European colonization, and each country left an architectural legacy in the islands.

Adapted to the Caribbean

While Europeans influenced the style of buildings in the Old Towns, the Caribbean climate also had a significant influence on European architecture. An enhanced appreciation for the outdoors and pleasant tropical conditions led to the inclusion of elements such as verandas, porches, balconies and louvered shutters. Fretwork allowed breezes to enter buildings and also enabled inhabitants to see outside, and colorful paint expressed the spirit and energy of African traditions.

Old World meets New World

Many old towns in the Caribbean feature a signature European element: the town square. Basseterre in St. Kitts even has a replica of London's Piccadilly Circus. In Puerto Rico’s Old San Juan, quaint and colorful houses line the narrow and winding cobblestone streets. Hamilton, Bermuda is the beating heart of the island, with a modern-meets-historic feel; the capital city is graced with world-class shops, museums, galleries and gardens—most within a few blocks of pastel-colored Front Street. But while colonial-era old towns borrow cues from Europe, they also add plenty of authentic Caribbean spice. This dynamic blend of influences—at the crossroads of the Old and New Worlds—gives Caribbean old towns their unique character and appeal.

Here are a few of the specialties enjoyed throughout the region:

Rice and peas are staples throughout the Caribbean, but the ingredients differ. In Cuba, moros y cristianos uses black beans and white rice, while in Trinidad and Tobago, pigeon peas or red beans are used.

Arroz con gandules is Puerto Rico’s national dish. It is made with ham or salt pork, rice and pigeon peas.

Callaloo is a spicy stew enjoyed throughout the region. An African dish, it features okra, spinach and crab or salted meat.

Conch fritters are made by seasoning conch meat, coating it in batter and frying it. This popular finger food is enjoyed with dipping sauces.

Goat stew is Montserrat’s national dish and also popular in Curaç, where it is known as stoba di cabrito.

Jerk chicken or pork is saturated in hot peppers and seasoned with garlic and molasses. Jerk meats are popular in Jamaica, Trinidad and Barbados.

Plantains are a staple throughout the Caribbean. Thinly sliced and fried, they are similar to potato chips.

Sancocho is a hearty stew from the Dominican Republic that combines vegetables and seven kinds of meat.

The coffee of popes and kings

Spanish immigrants planted coffee on the island in 1737—some of the earliest such plantings in the New World. By the late 19th century, Puerto Rico was the sixth largest coffee-producing country in the world. Europeans loved the smooth, rich flavor of Puerto Rican coffee, and it became the “coffee of choice” at the Vatican.

Decline and revival

The 1890s saw a sharp decline in Puerto Rican coffee production due to hurricanes, a shift to sugar cultivation and Spain ceding Puerto Rico to the US—which had a trade agreement for coffee with Brazil. Fortunately for coffee lovers, Puerto Rican coffee production perked up with the boom of the specialty coffee industry in the 1990s.

Climate and conditions

In Puerto Rico, coffee is grown on mountain farms at altitudes ranging from 800 to 3,000 feet above sea level. Higher elevation equates to a longer maturation leading to denser, fuller beans. The climate and conditions are ideal, with 60 and 110 inches of rainfall annually, warm weather with cool nights in the mountains, and volcanic soil with favorable pH.

Flavor characteristics

While Central American coffees are famous for their acidity, Caribbean coffees are known for their sweetness and body. In particular, Puerto Rican coffee is known for its heavy body, buttery flavor, appealing aroma and smooth finish. Experience a cup for yourself at one of several artisanal coffeehouses in Old San Juan.

History

Originating in Europe, Carnival grew out of the Catholic tradition of abstaining from eating meat during Lent. Catholics would hold large parties in the streets, feasting on meat in a final celebration before Lent. Carnival spread to the Americas and the Caribbean during the colonial era.

African influences

As the sugar trade grew, Europeans brought slaves—many from west and central Africa—to the Caribbean to work on the sugar plantations. African dance and music traditions, including drum rhythms and stilt dancers, soon transformed the Carnival celebrations. These celebrations often feature festive street parades complete with colorful floats, an evolution of the African tradition of parading through villages to bring good luck to the inhabitants.

Costumes

From rhinestone-studded bikinis to elaborate feather headdresses, devilish masks to African folk dress and chocolate to mud, Carnival revelers wear a wide variety of costumes.

Music

The energy of Carnival is driven by soca and calypso music and dance. Many celebrations incorporate competitions among musical bands. One of these, Panorama, is a battle of steel pan bands that determines who gets to play in Trinidad’s Carnival, the Caribbean’s largest festival.