Central America & Caribbean (9)
- Costa Rica — The small Central American origin that made coffee its first export in 1829 and now sells altitude, traceability and honey processing instead of volume — under 1% of world production, and Cup of Excellence scores that go higher than almost anywhere.
- Coto Brus — The Costa Rican border canton where coffee is the local economy — thousands of farms under five hectares, a growing altitude well below Tarrazú’s, a production decline running for over a decade, and the first harvest on the Ngäbe-Buglé migration route.
- El Salvador — A small, shrinking producer that matters far more genetically than commercially — the country where Pacas was found and Pacamara was made, and one of the last places where old Bourbon is still most of the crop.
- Guatemala — The Central American origin that grows almost entirely washed high-grown Arabica across eight officially mapped regions — with Antigua, the classic volcano-basin coffee, and Huehuetenango, the highest and most remote, as its two most famous names.
- Honduras — Central America’s biggest coffee producer and the world’s sixth largest — a country written off as bulk commodity coffee until the 2000s, whose Cup of Excellence auctions now clear well over $100 a pound.
- Jamaica Blue Mountain — The mountain range in eastern Jamaica whose name is written into an act of parliament and registered as a trademark in three jurisdictions — four parishes, a grading ladder, and an origin whose customers are overwhelmingly in one country.
- Nicaragua — A mid-sized Central American origin of about 2.3 million bags, grown almost entirely by smallholders in Jinotega, Matagalpa and Nueva Segovia — the home of Maracaturra, the birthplace of Starmaya, and a Cup of Excellence country whose top price is $88.20 a pound.
- Panama — A small coffee origin that punches far above its size — the highland district of Boquete on the slopes of Volcán Barú, where an Ethiopian forest variety called Geisha turned Panama into the source of the world’s most expensive coffee.
- Tarrazú — The Costa Rican highland region that turned a canton’s name into a market name — 1,200 to 1,900 metres in the Los Santos mountains, almost entirely Caturra and Catuaí, and the source of a World Barista Championship-winning coffee.