I brew in South Florida with similar ambient temps during the spring-summer-autumn.
For beer styles, check out the saison, which enjoys a higher fermentation temperature. Wyeast 3724 has a temperature range of 70-95F, 21-35C and attenuates up to 80%. I've had great success with this strain, even at the higher ends of the range.
Beer and Wine Journal has a nice list of yeasts that do well in higher temps.
White Labs WLP550 (Belgian Ale) — 68–78°F (20–26 °C)
White Labs WLP566 (Belgian Saison II yeast) — 68–78°F (20–26 °C)
White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) — 70–80 °F
White Labs WLP065 (American Whiskey Yeast) — 75-82 °F (24–28 °C)
White Labs WLP655 (Belgian Sour Mix 1) — 80-85+ °F (27–29 °C)
White Labs WLP665 (Flemish Ale Blend) — 68-80°F (20 –27 °C)
Wyeast 1214 (Belgian Abbey) — 68-78° F (20-24° C)
Wyeast 1388 (Belgian Strong Ale) — 64-80° F (18-27° C)
Wyeast 3724 (Belgian Saison) — 70-95 °F (21-35 ° C)
Wyast 3725 (PC Biere de Garde) — 70-84 °F (21-29 °C)
Wyeast 3763 (Roeselare Ale Blend) — 65-85 °F (18-30 °C)
Wyeast 3787 (Trappist High Gravity) — 64-78 °F (18-25 °C)
Wyeast 3822 (PC Belgian Dark Ale) — 65-80 °F (18-27 °C)
Fermentis Safbrew T-58 — 12-25°C (54-77 °F)
Fermentis Safbrew WB-06 — 12-25°C (54-77 °F)
If you're looking to bring the beer to a little bit below ambient (as fermentation is a bit of an exothermic process) try a small plastic tub full of cool water with the carboy in it wrapped in a towel. The towel will wick up cool water and evaporate, basically acting like a giant sweat gland!
Hope this helps.