How Much Does Panama Cupid Cost | Panama Cupid Coffee Price

Panama Volcan Baru Series Cupido

Country: Panama

Grade: SHB

Region: Baru Volcano

Altitude: 1600-1650m

Annual Rainfall: 3500mm

Processing: Honey Process and Traditional Washed

Varieties: Catuai, Caturra, with 30% Geisha

Harvest Year: 2015

Green Bean Size: 17-18 screen

Flavor Notes: White grape, caramel, honey, black tea

From the Championship-Winning Region of B.O.P!

Panama's coffee history began in 1780, when European immigrants introduced the first Typica varieties. This Central American country enjoys natural advantages — sunshine, fertile land, high mountains — plus an ample labor force, making it a paradise for growing high-quality specialty coffee. Panama's Geisha varieties in particular have led the global specialty coffee trend and drawn worldwide attention to the country's beans.

Boquete is Panama's oldest and most famous coffee region, on the eastern side of Baru Volcano at an average altitude of roughly 1,000-2,000 meters. The Baru Volcano National Park is an ecological conservation area with extraordinarily rich biodiversity and multiple microclimates. Year-round mist and abundant rainfall create outstanding growing conditions, giving Boquete coffee unique aromatics and making it Panama's most productive, highest-quality region.

Every harvest season, farmers process the cherries with the refined washed method and sun-drying, yielding full-bodied green beans with pure flavors.

The Baru Volcano Advantage

Baru Volcano is Panama's highest mountain, and early volcanic activity deposited vast quantities of extremely fertile soil — rich in nutrients, particularly phosphorus and sulfur from volcanic ash. Mixed with clay and combined with the region's unique climate, it forms a near-perfect environment for premium coffee, while dense forests and countless species create rich overall biodiversity.

About 50 coffee farmers here form a small cooperative, all producing coffee with traditional Boquete methods that let the trees grow in a near-natural environment. Volumes are modest, but the approach maintains the rich ecosystem and preserves — even improves — soil quality. Because the cherries mature slowly under natural cultivation, the resulting beans are higher in quality and exceptionally flavorful.

Farmers hand-harvest complete cherries and deliver them to nearby Cafe de Eleta S.A. for processing. The facility sits about 4 kilometers from the farms and includes a modern laboratory for cupping-based quality control and manual selection.

Brewing Recommendations

Pour-over Cupid: 15g of coffee, medium grind (Fuji Ghost Tooth grinder #4), V60 dripper, water at 88-89°C. Pour 30g of water and bloom for 27 seconds. Continue to 105g, then pause. Once the water level in the bed drops to half, pour slowly up to 225g, discarding the tail section. Ratio 1:15, extraction time 2:00.

Tasting Experience

A clean, transparent body: white grape and caramel aromas give way to honey sweetness and an enchanting high-mountain black tea fragrance. High sweetness, low acidity, rounded mouthfeel — drinking it is like falling in love, tasting life's sweet and sour moments anew each day.

Product Information

Manufacturer: FrontStreet Coffee

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Ingredients: In-house roasted

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Taste: Acidic coffee beans

Roast Level: Medium roast

Contains Sugar: Sugar-free

Origin: Panama

FrontStreet Coffee Recommendation

With 30% Geisha in the mix, Cupid is a natural stepping stone toward Panama's most famous variety. Geisha owes its stardom to Hacienda La Esmeralda: discovered by the estate's owner and entered into the Best of Panama competition, its one-of-a-kind flavor stunned the judges and took the crown with an average cupping score of 94.6 — a BOP record — and coffee lovers worldwide have chased it ever since. Esmeralda's current lineup includes the Red Label (Esmeralda Special, grown at 1,600-1,800m, every batch cupping above 90 points and traceable to a single plot such as Jaramillo) and the Green Label (Private Collection), which blends batches across plots to express Esmeralda's signature high-altitude Geisha profile at a more attainable price. For a first taste of the legendary "Geisha flavor," the Boquete Geisha offers orange-blossom honey notes, oolong-tea texture, delicate fruit acidity, and clean layering.

Geisha has also come home to Ethiopia. Geisha Village — a 475-hectare estate founded by a couple 12 miles from the Geisha forest — grows Gori Gesha, Geisha 1931, and Illubabor Forest, graded into Gold Label (Geisha 1931, about 10% of production, meticulously natural-processed and a favorite of competition baristas), Red Label (Gori Gesha, about 15% of output, scoring 88+ on the SCA scale, with full farm-block traceability), and other tiers. Ethiopian Geisha leans brighter in fruit acidity; an entry-level lot such as the Genlana estate Geisha — medium-light roasted — shows bright citrus, elegant ginger-flower aroma, full ripe-fruit sweetness, and a silky, distinctly Geisha finish.

Brewing Geisha: it's a floral-fruity, medium-light roast with hard, dense beans that can clog the dripper if ground too fine. Use a coarse grind of about 78% pass-through on a #20 sieve (fine granulated sugar), water at 91°C, 15g of coffee in a small Hario V60 at 1:16, and a three-pour method — 30g bloom for 30 seconds, then a gentle spiral pour to 125g, waiting for the bed to drain halfway before finishing to 225g, with total extraction around 2:10-2:20.