Panama coffee history Panama coffee varieties Introduction Panama coffee production characteristics

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Compared with some of the larger coffee-producing countries, Panama's coffee production is negligible. Between 2013 and 2014, Brazil exported only 45000 sacks-a small number considering that Brazil also has a single farm with a similar yield. However, Panama's reputation in specialty industries far exceeds the number it offers. This is largely due to the fact that it is home to the coveted geisha / Gesha breed; however, the country's excellent producers have also developed and perfected unique processing methods (such as "wine" nature) and offered many special small batches.

The history of Panamanian coffee began at the end of the 19th century, when European immigrants settled in Panama with coffee. Chiriki province, located at the western end of the country (Chiriki province is the Moon Valley of the indigenous languages that once lived in the region) was the first area to settle with coffee. Today, two indigenous tribes from Chiriki, Ngobe and trumpet, play an important role in coffee production, and the country's two main coffee producing areas, Poquet and Volcan, are located in the province.

Today, there are three main coffee producing areas, ranging from 1000 meters to 1600 meters above sea level, of which Boquete is the oldest and most famous. With the exception of Boquete, the Volcan area is located on the steep southwest slope of Volcan Baru; 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 treatment stations and dry mills.

The Panamanian soil is a very unique mountain area and nutritious volcanic soil, which has jointly created many microclimates all over the country. The wind from the north blows through the mountains, creating a mist called bajareque, which acts like a giant air conditioner that slows the ripening of coffee cherries, eventually creating sweet and complex coffee cups.

Since peaking at 200000 bags a year in the mid-1990s, Panamanian production has been steadily declining, falling steadily to 95000 bags (less than half of which are exported) by 2014-2015, according to the USDA. However, 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. Indeed, it is because of this ideal environment and reputation for quality that farmers choose to grow varieties that taste good, such as Katola, Typica, Bourbon, Catuai, San Ramon and, of course, Geisha, which helps Panama's position in specialty coffee.

One of the reasons why Panamanian coffee is exciting is that it pays so much attention to detail, from picking to farm maintenance to processing. Panamanian coffee is also known for its small batch production, which is both the result of the small size of a single farm and the ultimate cost of receiving coffee on the farm.

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