Top 15 Central American Beverages

Ron Zacapa Centenario is a premium rum produced in Guatemala by Rum Creation and Products, a subsidiary of Industrias Licoreras de Guatemala, and distributed and marketed by Diageo. Zacapa Centenario was created in 1976 to celebrate the hundredth anniversary of the foundation of Zacapa, a town in eastern Guatemala. It was the result of the blending, stabilization and maturing processes of long-aged rums by doctor and chemist named Alejandro Burgaleta. Ron Zacapa is distinctive in that it is aged in a facility at an altitude with natural coolness which avoids evaporation resulting in an unusually smooth product.Expand

Hacienda La Esmeralda is synonymous with premium coffee and is one of the most esteemed specialty coffee producers in the world. Nestled in the beautiful Boquete region of Panama, this family-owned estate boasts a tradition spanning more than half a century. The Peterson family acquired the estate in 1967, dedicating themselves to cultivating coffee with unparalleled quality and character. Their breakthrough moment came in 2004 when they discovered the exceptional properties of the Geisha coffee variety, renowned for its extraordinary aroma and complex flavor profile. Today, Hacienda La Esmeralda produces exclusive micro-lots of Geisha coffee, such as Esmeralda Auction, Esmeralda Special, and Esmeralda Private Collection, available only through auctions and select sales channels. Each batch of their coffee is the result of meticulously controlled cultivation, careful hand-picking, and innovative processing methods, ensuring an unforgettable taste and experience in every cup. Hacienda La Esmeralda is more than just a coffee producer – it is a story of dedication, tradition, and the pursuit of perfection. Their mission is clear: to craft coffee that pushes boundaries and inspires coffee lovers around the world.Expand

Ninety Plus Coffee is an innovative producer of specialty coffee, known for its commitment to quality, environmental sustainability, and pioneering processing methods. The company was founded in 2006 by Joseph Brodsky with a vision to redefine industry standards through experimentation with fermentation, terroirs, and cultivation methods. Ninety Plus Coffee began its journey in Ethiopia, the birthplace of coffee, where new approaches to coffee cultivation and processing were developed. Shortly after, the company expanded its plantations to Panama, recognizing the exceptional conditions for growing premium Arabica coffee. Its two leading farms, Gesha Estates and Barú Estates, are situated on rich volcanic soil and surrounded by biodiversity that enables organic coffee growth in the shade of natural forests. Their Gesha variety is particularly significant, recognized as one of the best coffees in the world. Coffees from the Ninety Plus collection have won awards at prestigious competitions and have been used to claim several world championships in coffee preparation. Their cultivation method does not rely on conventional plantation systems but instead follows a holistic approach that encourages the regeneration of natural ecosystems. Expand

Lamastus Family Estates is a prestigious name in the world of premium coffee, with a cultivation tradition spanning over a century. The Lamastus family has been producing coffee since 1918, when Robert Lamastus founded the first plantation in the Boquete region, in the heart of Panama. Today, this family tradition lives on through three exceptional estates: Elida Estate, El Burro Estate, and Luito Geisha Estate, located at altitudes ranging from 1,700 to 2,500 meters. The unique location of these plantations, rich volcanic soil, and microclimatic conditions contribute to the development of coffee with exceptional complexity of flavor and aromatic profile. Among the varieties we cultivate, the Geisha variety stands out, having won numerous prestigious awards, including multiple titles at the Best of Panama competition. We take pride in blending tradition with innovation. Coffee from our estates reaches the most discerning connoisseurs worldwide, and our dedicated research into fermentation and drying processes allows us to continually raise the bar for quality.Expand

Aida Batlle Selection refers to a premium line of coffees sourced and curated by Aida Batlle, a renowned coffee producer from El Salvador. Batlle is known for her meticulous approach to coffee cultivation, processing, and selection, earning her international acclaim in the specialty coffee industry. Sourced primarily from her family farms in El Salvador, notably in the Santa Ana region. Includes Bourbon, Pacamara, and other high-quality Arabica varieties. Aida Batlle was the first woman to win the Cup of Excellence in El Salvador. Her coffees are sought after by specialty roasters and cafes worldwide. Collaborates with elite roasters to ensure her coffee is showcased at its best. Expand

Finca El Injerto is one of the most esteemed coffee plantations in Guatemala, renowned for its exceptional quality and commitment to sustainable production. Nestled in the mountainous region of Huehuetenango, this family-owned farm boasts a legacy spanning more than a century. Founded in 1874, the farm initially cultivated sugarcane and other agricultural crops, but in the early 20th century, it fully dedicated itself to coffee production. The name El Injerto originates from a native fruit found in this region, symbolizing the farm’s deep connection to nature and the uniqueness of its terroir. Today, the third and fourth generations of the Aguirre family manage the farm with a clear mission – to produce the highest-quality specialty coffee, maintaining strict control over every step of the process, from cultivation to final processing. Finca El Injerto does not purchase coffee beans from other producers; instead, it exclusively processes its own harvest, ensuring premium quality and full traceability.Expand

Finca El Puente is a family-owned coffee farm in Honduras, run by Marisabel Caballero and Moises Herrera, experienced coffee producers known for their innovative techniques and experimental processing methods. Their mission is to continuously enhance coffee quality through carefully selected varieties and sustainable farming practices. Today, Finca El Puente is synonymous with exceptional quality and exclusive coffee varieties, recognized and valued worldwide. Their dedication to exploring new techniques, experimenting with fermentation, and improving drying processes has resulted in unique and outstanding coffees that captivate specialty coffee enthusiasts.Expand

Costa Rica Meadery is the first and only commercial meadery in Central America, located in Heredia within the renowned Ark Herb Farm in Santa Bárbara. Founded with the goal of blending the tradition of beekeeping with the richness of Costa Rica’s tropical flora, this family-owned meadery produces honey wines, sparkling meads, craft beers, and liqueurs made from local ingredients. What sets their products apart is the use of herbs and fruits grown in their own garden, which contains over 300 species of tropical and medicinal plants. Their approach is entirely natural - free from added sulfites, artificial colors, or sugars - emphasizing the authenticity of flavor and the unique Costa Rican terroir. Each beverage reflects the influence of the local climate and biodiversity, merging exotic notes with modern fermentation techniques. The meadery also serves as a tourist destination, where visitors can enjoy guided tastings and learn firsthand about the production process. Costa Rica Meadery successfully bridges craftsmanship, science, and nature, creating drinks that capture the spirit of the tropical landscape - warm and aromatic.Expand

Guarapo is a Latin American drink made from raw, pressed sugarcane juice mixed with water, ice, and lots of fresh limes. Most often, the vendors that sell it will extract the sugar cane juice right on the spot using a metal sugar cane press. The juice drips into a bucket below the press where it’s sieved before serving. It has a slightly sweet flavor, and it’s most popular in the summer as a cold refreshment. The word guarapo was first recorded in the 19th century by Esteban Pichardo, who defines it as a broth or a liquid made from sugarcane juice, extracted under pressure. Both the word and the procedure are still around after almost two centuries.Expand

Pinolillo is a nutritious Nicaraguan drink made with toasted cornmeal, cocoa powder, and spices such as cinnamon and cloves. The base can be made with milk or water, and the drink can be served plain or sweetened with sugar or honey. Pinolillo is has a dense and slightly gritty texture, and though it can be assembled at home, it is often made with pre-packed powder blends. It is traditionally served in jícaras—traditional drinking vessels made from the fruits of the jícaro (Calabash tree). Pinolillo is enjoyed in several other Latin American countries. It can be served warm or chilled. Traditional versions are made with corn kernels and cocoa beans.Expand

Agua de Sapo is a traditional drink made from tapa de dulce (unrefined sugar), limes, and ginger. It originated from Porto Limón, a small town on the Caribbean coast of Costa Rica. The literal translation of the name is toad water due to its murky, dark orange color. The beverage is most commonly consumed in summer.Expand

Chicha de piña is a chicha version made with pineapple. It is a refreshing, fizzy drink found in numerous Latin American countries, and it comes in several varieties. Although it is usually fermented, it can also be simmered and served immediately. Typical ingredients include pineapple core and rind, sugar, preferably brown sugar or unrefined cane sugar (panela or piloncillo), water, and optionally spices such as cinnamon sticks or anise. If fermented, the combination is usually left for several days. As it ferments, it becomes fizzier and attains a sweet, subtly tangy flavor. Fermented versions are usually served chilled and with plenty of ice, while simmered varieties can also be served warm.Expand

Although the term guaro may denote any type of liquor in some parts of Latin America, it is predominantly used as a reference to a clear spirit that is distilled from sugarcane juice. Guaro is considered to be the national drink of Costa Rica, where the production was regulated to restrict the clandestine homemade production. The most prominent brand is Cacique, and the drink is often marketed under the same name. Guaro is typically bottled at 35% ABV, and it should be enjoyed straight, optionally accompanied by salt and lemon, but it also blends well with soda, soft drinks, and fruit juice. It is also used in the spicy chili guaro shot that combines guaro, tomato juice, lime, and Tabasco.Expand

Despite its misleading name, vino de coyol is not wine but a beverage made from the fermented sap of coyol palms (Acrocomia aculeata). The juice is collected from the trunk and is then left to ferment. The process of fermentation can last for up to a week, and the final profile of the drink depends on how long the sap is left to ferment. The freshest version is light and milky, while the most potent version is fermented the longest and results in a thicker beverage. Although coyol has a low alcohol content, it contains enzymes that cause similar effects as alcohol. Allegedly, coyol causes serious hangovers, and the urban legend says that if you spend a following day in the sun, you will feel the intoxicated all over again. Vino de coyol is mostly associated with Costa Rica—particularly Guanacaste province—and Honduras, though similar versions are found in other Latin American countries. Expand

Named after a tropical bird native to Nicaragua, Macuá is a combination of white rum and fruit juices from lemon and guava. The cocktail was invented by Dr. Edmundo Miranda Sáenz, who created it at the end of 20th century, but it gained popularity in 2006, when it was selected as the national drink of Nicaragua. Macuá is prepared by blending the ingredients with crushed ice, and it is traditionally served on the rocks in a highball glass garnished with an orange wheel.Expand

Resbaladera is a barley and rice drink common in several Central American countries. It is made by soaking barley and rice and blending the combination until smooth. The mix is sweetened and combined with milk (and optionally water) to reach the desired consistency. Resbaladera is usually flavored with spices, most commonly cinnamon, cloves, and vanilla. The drink is typically served chilled, preferably over ice. It is sometimes garnished with ground cinnamon or grated nutmeg. Expand

Usually associated with Puerto Rico and El Salvador, horchata de ajonjolí is a traditional drink made with sesame seeds. It belongs to the horchata group, a category of drinks usually made with grains or seeds. To prepare the drink, sesame seeds are toasted and blended with water, often with the addition of milk. The drink is strained and sweetened to taste, and it is often enriched with spices, usually vanilla, cinnamon, and cloves. This horchata is best served cold and enjoyed as a refreshing nutty drink. Expand

Chicheme is a sweet drink especially popular in some countries of Central America, namely Panama and Costa Rica. Traditionally, it is made from maíz pilado (dried corn kernels) that are crushed in a mortar until there are only small pieces of corn left. The corn is washed and soaked overnight, after which it’s boiled with cinnamon sticks and condensed milk. Once the corn has become soft, nutmeg, vanilla, and sugar are added before the pot is removed from the heat and left to cool down.Expand