Panama Cupid Flavor and Aroma - Panama Coffee Varieties and Prices

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Pour-Over Cupid

15g coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour: 30g of water, bloom for 27 seconds. Pour to 105g, pause until the water level drops to halfway, then continue pouring slowly to 225g. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Panama Volcan Baru Series Cupido

Country: Panama

Grade: SHB

Region: Volcan Baru

Altitude: 1600-1650m

Annual Rainfall: 3500mm

Processing Method: Honey process and traditional washed

Varieties: Catuai, Caturra, including 30% Geisha

Harvest Year: 2015

Green Bean Size: 17-18 screen

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

From the perennial champion region of the B.O.P competition!

Panama's coffee story began in 1780, when European immigrants introduced the first Typica varieties. Located in Central America, Panama enjoys natural advantages of sunshine, land, and high mountains, combined with an abundant labor force, making it an excellent region for cultivating high-quality specialty coffee - a true paradise for coffee. Panamanian Geisha in particular has driven the global wave of attention to specialty coffee, successfully drawing worldwide market interest to Panamanian coffee.

Boquete is Panama's oldest and most famous coffee-producing area, on the eastern side of Volcan Baru at an average altitude of roughly 1000-2000 meters. The "Volcan Baru National Park" is a conservation area of extremely rich biodiversity with multiple microclimates. Perpetually shrouded in mist and blessed with abundant rainfall, it creates superb growing conditions, lending Boquete coffee its unique aromas and making it Panama's highest-producing, best-quality region. During harvest season, farmers use the refined washed method and sun-drying, yielding full, flavorful green beans.

Volcan Baru is not only Panama's highest mountain range; early volcanic activity and eruptions left deposits of extremely fertile soil - the volcanic ash is particularly rich in phosphorus and sulfur. Mixed with clay and combined with the region's singular climate, it forms an environment ideal for growing high-quality coffee, with dense forests and numerous species creating rich overall biodiversity.

Here, about 50 coffee farmers form a small cooperative, all using traditional Boquete methods to produce coffee - letting it grow in a near-natural environment. Production is not high, but the rich ecosystem is maintained and soil quality preserved or even improved. Natural cultivation benefits the environment, and because the cherries ripen slowly, they more easily develop into exceptionally flavorful beans. Farmers hand-harvest whole cherries and send them to the nearby Cafe de Eleta S.A. for post-processing - a facility about 4 kilometers from the farms that includes a modern laboratory for cupping quality control and manual selection.

Tasting Notes

Clean, clear body, with white grape and caramel aromas followed by honey sweetness and a captivating mountain black tea fragrance! High sweetness, low acidity, smooth mouthfeel. Drinking it is like falling in love - a sweet-tart thrill every day.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)

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

Contact: 020-38364473

Ingredients: In-house roasted

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Acidic coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Panama

Roast Degree: Medium roast

FrontStreet Coffee Recommendation

Geisha - the English "Geisha" transliterated - is one of the most beloved Arabica varieties, having conquered countless coffee lovers with its unique florals and superb sweet-tart character; low yields, weak disease resistance, and demanding cultivation keep its price high. Panama is where it rose to fame: in 2003, Hacienda La Esmeralda sent it to the Best of Panama competition, where its singular flavor stunned every judge and its 94.6 average cupping score broke the BOP record - overnight, Geisha became the champion bean the world chased.

If you'd like to taste Geisha's essence at the highest tier, choose FrontStreet Coffee's Esmeralda Red Label ("Esmeralda Special," grown at 1600-1800 meters, every batch scoring above 90 and drawn entirely from a single plot - FrontStreet Coffee's comes from the Harrimiyao lot) or the better-value Green Label ("Private Collection," blending multiple plots for the estate's signature high-altitude flavor). For a first taste of the legend, the entry-level FrontStreet Coffee Boquete Geisha delivers the classic orange-blossom honeyed aroma, oolong-tea texture, and delicate fruit acidity at an approachable price.

Brewing tip from FrontStreet Coffee: Geisha is a medium-light, floral-fruity bean with a hard structure that can sink and clog the dripper, so grind coarse (78% pass through the China No. 20 sieve, about fine sugar) and use 91°C water - 15g of coffee in a small Hario V60 at 1:16, three pours: bloom with 30g for 30 seconds, pour to 125g in small circles, then to 225g once the bed drains halfway, for a total extraction of about 2'10"-2'20". And if Geisha's price stings, FrontStreet Coffee's Strawberry Candy (Caomeitang) blend - Costa Rican honey process meets Panama Geisha - offers delicate florals and sweet fruit as pour-over, moka pot, espresso, or cold brew.