How does Panama, which accounts for less than 1% of coffee production, become a household name?

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Panamanian characteristics

World status as a coffee exporter: 32

Sack (60kg) annual export: 120000

Percentage of world coffee market: less than 1%

Export of other major agricultural products: bananas, tropical fruits, melons

Typical varieties of production: Typica,Caturra,Catuai, bourbon, geisha, San Ramon,Pache and Mundo Novo

Main coffee area: Boquete,Volcan&Renacimiento

Typical harvest time: December to March

Generally available: from April onwards

Panama produces very little coffee compared with some of the larger coffee-producing countries. In 2013, the country exported only 45000 bags of linen-a small number when you consider that Brazil has a single farm. However, Panama's reputation in the field of expertise far outweighs its fairly slim offer in quantity. This is largely due to the fact that it is home to co Ge's geisha / Gesha breed; however, the country's excellent producers have also developed and perfected unique processing methods (such as "wine") and offered many special small batches.

The history of Panamanian coffee began when European immigrants settled in the area in the late 19th century and brought coffee. The province of Chiriqui, which is located on the western edge of the country (the Moon Valley in the language of the aborigines who once lived in the area), was the first area in the region to be inhabited by coffee. Today, there are two indigenous tribes that play an important role in coffee production. They come from Chiriqui-- Ngobe and Bugle-and from the two main coffee areas, Boquete and Volcan.

Today, there are three main coffee producing areas, ranging from 1000 meters to 1600 meters. Boquete is the oldest and best-known. With the exception of Boquete, the Volcan area is located on the steep southwest slope of VolcanBaru; finally, Renacimiento is the least known area because of its remote location. Some important factors affecting quality, particularly Boquete and Volcan, are good transport and processing infrastructure, including specially operated wet processing stations and dry mills.

The Panamanian soil is a very unique mountain area and nutrient-rich volcanic soil, which together create a microclimate all over the country. The mountain breeze from the north creates a mist called bajareque, which acts as a huge air conditioner, slowing down the ripening of coffee cherries and eventually leading to sweet and complex cups.

According to the United States Department of Agriculture, Panamanian production has been declining steadily since its peak of about 200000 bags a year since the mid-1990s, to 95000 bags (slightly less than half of exports) by 2014-15. But many of the country's most famous farms are booming. Panama's volcanic soil, altitude and climatic conditions provide an ideal environment for the production of specialty coffee. In fact, it is because of this ideal environment and reputation for quality that farmers choose to grow delicious varieties such as Caturra,Typica,Bourbon,Catuai,San Ramon and, of course, Geis ​​ ha, which helps put Panama on the map.

One of the main drivers of excitement around Panamanian coffee is the attention to detail throughout the process from farm picking, maintenance to processing. Panamanian coffee is also known for producing small quantities, both as a result of the small size of individual farms and the ultimate cost of coffee received by farms.

The story of a Panamanian geisha

A cultivated variety synonymous with this excellent quality is a geisha with Ethiopian heritage and was first brought to Panama in 1963 by Pachi Serracin (called Don Pachi) at the CATIE Agricultural Research Station in Costa Rica, hoping to resist the two coffee leaf rust that affected Central American crops at that time. Early attempts to plant this high-altitude temperament variety were not successful. Plant trees where rust is most likely to occur-unbelievable! -Bad coffee tasting. Varieties have plummeted over the decades, and although some trees have survived on some farms in Costa Rica and Panama, their cherries are mixed with the rest of the harvest, so their unique flavor is lost.

It was only in 2004 that a geisha was "rediscovered" when an enterprising Panamanian farm (Finca Esmeralda) separated its birth products from geisha trees and entered beans in that year's Panamanian coffee competition. Not only did the geisha win, but its extraordinary cup shape-more reminiscent of a good Yirgacheffe than a center-completely blew the judge. Since then, Panama has been known for its high-quality geisha / Gesha because of the inspiration and support provided by Finca Esmerelda's team to other farmers.

In history and today, Panama is famous for people from all over the world to invest in coffee farms. This is an attractive investment, not only because of the delicious coffee land commitment, but also because of the amazing natural scenery. However, as land prices rise and new developments extend to the countryside, pressure on coffee farms is increasing, and this investment also threatens the specialty coffee industry.