Coffee from Panama

The Panama region has been growing coffee since the early 20th century, but it has become a well known fact only for the last 20 years. The recognition came thanks to the Geisha variety, which put Panama on the list of countries that produce high quality coffee. It has become sought after by roasters, buyers, and competition baristas from all over the world. There is no doubt that it is an exquisite coffee, but let’s see how this came to be.

Growing regions

Part of the ”bean belt”, Panama is an equatorial country that offers a desirable climate for the cultivation of coffee plants. Therefore, approximately 80% of the coffee grown here belongs to the Arabica type, and the remaining 20% to Robusta. 

Robusta is known to be found in low-altitude regions, like Cocle, Panama Oeste, Colon, Veraguas, Herrera, Los Santos, Bocas del Toro, Panama Este and Darien. Arabica, on the other hand, is predominantly found in the highlands of the Chiriqui province. Here, the most famous area is the Boquete mountain town, that proudly holds the name for the most qualitative Arabica, thanks to the elevations between 1.000 and 2.800 meters above sea level.

The main difference between these two coffees is that the Arabica type is mainly exported, while Robusta is kept in the country for local consumption. It might seem like 20% of the whole production is a pretty big number to be left inside the borders, but you should also know that the people in Panama consume approximately 20 million kilograms of coffee per year. This means roughly 5 kilograms per capita, a comparatively high amount between most producing countries. Therefore, they need it!

The Chiriqui Province

What is so special about this region is that it is located along the Central American Volcanic Arc, which includes the Volcan Baru. It also represents the highest point in the whole country, at 3.474 meters above sea level. This active stratovolcano last erupted in the 16th century, so almost 450 years ago. That eruption ended up littering the surrounding soil with tephra, which turned it extremely fertile and nutrient-rich. 

The unique soil is not the only factor that highly contributes to the growth of such amazing coffee, so is the climate. Considering the fact that Panama holds more than 100 microclimates, it frequently tends to vary between the regions. 

The varieties grown in Panama

Because this country is able to offer such amazing conditions, the coffee varieties grown here are just as impressive. They come from a high quality range, including Catuai, Caturra, Maragogype, Pacamara, Mundo Novo, and many others. What everyone knows by now is that even though there are many varieties, only one is highly acclaimed: Geisha. 

This type of coffee actually has its origins in Ethiopia, and can call Panama its home only since the 1960s. The cup profile consists of a good sweetness and bright acidity, with fruity and floral aromas. 

The Specialty Coffee Association of Panama

The arrival of Geisha in Panama triggered the creation of SCAP, or the Specialty Coffee Association of Panama, whose members decided to replant the coffee in their farms, but with a focus on quality this time. The same people learned about cupping and tasting the coffee, a skill that later on helped them to decide which varieties would be best to plant. This association ended up contributing greatly to the success of Panama in the coffee industry. 

Local coffee culture

The consumption of specialty coffee in Panama was minimal before the year 2000. The rise and substantial changes in the production side of the industry started to be mirrored by an increasing number of specialty coffee shops across the country. 

These changes can be seen best in the younger generations, who are more open to experimenting with the different kinds of coffee they encounter. On the other hand, the older generations already have a preconceived notion of what makes a coffee ”good”. Panamanian coffee has greater success amongst the young because it offers more floral, fruity, and more funky notes, in comparison to the traditional roast coffees with dark flavours. 

Also, it seems like the number of Panamanian homebrewers has increased noticeably. This is a good thing for the overall industry, especially because when people get more involved with their coffee, they start to understand it better and know to differentiate between the good and the bad.

In conclusion, if you ever get the chance to taste Panamanian coffee, or even visit the country, make sure you do not miss it. You might just miss a great opportunity to discover a whole new culture and coffee experience.