Hey there, welcome to the forum and to brewing. I loved my time in Peru, and can't wait to go back.
Anything is possible, although 80F is pretty warm. One method used by many brewers without sophisticated temperature control is a make-shift swamp cooler. Put the fermenting carboy in a large bucket full of water, pull a t-shirt or towel over the jug/carboy and into the water, so it wicks the water up the cloth. Then, adding ice packs or ice to the water keeps things pretty cool. Is that an option?
Bleach works, although you have to rinse the bejesus out of your equipment to avoid the chlorine contributing off-flavors. Make sure you are using it at the proper dilution, about 1/2 - 1 1/2 tsp per 5 gallons. You can use iodine from a drug store, but it can be pretty messy. Here and here are some threads that discuss DIY sanitizers. An oven or dishwasher could also work to sanitize things that wont melt.
You can use pilsner as your base malt for a SMaSH beer. Caramel and this darker malt will be specialty grains that you can steep to add complexity, such as roasty, sweetness, body, etc. Normally, specialty grains aren't used in a SMaSH beer, but you could make a wide range of beers using just those 3 grains in different proportions.
Can you find any wine yeast? That would be a good option if you can only find bakers yeast. Technically, you could attempt adapting the bakers yeast to higher alcohol, but that takes some resources. What about growing the yeast out of a bottle (if you could find one)? It sounds like you should purchase a few dozen packets of dry yeast when you are back in the states.