The history of coffee in Panama, a gradual move upmarket
Introduced in Panama in the 19th century, coffee was first cultivated on a small scale before gradually developing in the country’s mountainous areas. For a long time, production remained confidential, but it was oriented towards quality rather than quantity. This approach has allowed Panama to carve out a unique place in the world of specialty coffee. Today, Panamanian coffee is recognized internationally, especially thanks to exceptional varieties such as Geisha, which have helped strengthen its high-end image.
In which regions is Panamanian coffee grown?
Coffee in Panama is mainly grown in the western highlands of the country, notably around Boquete and Volcán, in the province of Chiriquí. These regions enjoy high altitude, often between 1,200 and 2,000 meters, a cool and humid climate, as well as rich volcanic soils. The variations in temperature between day and night allow cherries to ripen slowly, favoring the development of complex aromas. This unique terroir contributes to the uniqueness of Panamanian coffees, often compared to those from Ethiopia coffee for their aromatic finesse.
The main varieties of coffee grown in Panama
Panama mainly produces Arabica coffee, with classic varieties such as Typica, Caturra or Bourbon. However, it is the Geisha who made the country famous. Originally from Ethiopia, this variety found in Panama an ideal terroir to express its full aromatic potential. It is now considered one of the most sought after in the world for its complexity and delicacy. We also offer this type of profiles in our selection of coffee beans, to discover all the richness of this exceptional origin.
The aromas and profile of Panamanian coffee, between finesse and intensity
Panama coffee is distinguished by a very expressive aromatic profile, with a lively and elegant acidity, a light to medium body and great length on the palate. The dominant notes often evoke flowers, citrus fruits, tropical fruits or tea, especially on batches from Geisha. These characteristics make it an ideal origin for lovers of floral coffee, looking for finesse and complexity.
To reveal all the subtlety of these profiles, gentle methods are particularly recommended. A roasting adapted to the filter will highlight the aromatic richness and delicacy of the coffee. This origin is for those who wish to explore exceptional cafés, both elegant and unique.
