Bright taste Panamanian Cupid coffee flavor boutique coffee beans introduce Panamanian coffee

Boquete

This is what we know best about Panama. The special mountainous terrain of this area forms a very suitable microclimate for coffee cultivation. Cooler weather and frequent foggy days slow coffee cherry ripening, and some even say the climate can simulate high-altitude cultivation.

Altitude: 400-1900m

Harvest period: December to March

Cultivated varieties: Tibika, Kadura, Kaduai, Bourbon, Guixia, San Ramon

Candela

This area produces a lot of food for Panama, and also grows excellent coffee. This area borders Costa Rica.

Altitude: 1200-1600m

Harvest period: December to March

Cultivated varieties: Tibika, Kadura, Kaduai, Bourbon, Guixia, San Ramon

Renacimiento

Another appellation in Chirqui province, bordering Costa Rica. This region is relatively small, so it is not a major producer of Panamanian fine coffee.

Altitude: 1100-1500 m

Harvest period: December to March

Cultivated varieties: Tebica, Cardura, Carduai, Bourbon, Crescia, San Ramon Unlike some of the other high-priced coffees (such as cat shit, Blue Mountain), the quality of this estate's coffee really reaches its price level, although high demand and market factors also play a role in it. This record-breaking coffee tastes unusual: bright and strong floral and citrus flavours make it tea. These are all derived from the advantages of the "Geisha" variety.

This estate led to the cultivation of Geisha on coffee plantations not only in Panama but throughout Central America. For many coffee farmers, this variety means high prices, and to a large extent, this perception is correct. Because as a plantation of "Geisha", its coffee price can always sell more expensive than other plantations.

traceability

Panamanian coffee is highly traceable. Most Panamanian coffees can be traced back to a single estate or even part of a farm.

flavor profile

Panama's better coffee has citrus, floral, bright taste, elegant and complex flavor