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Panama Cupid Flavor and Aroma - Panama Coffee Varieties and Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - please follow Coffee Workshop (WeChat official account: cafe_style). Hand-poured Cupid. 15g coffee grounds, medium grind (small Fuji ghost tooth blade #4 grind), V60 dripper, 88-89°C water temperature. First pour with 30g water, bloom for 27 seconds. Pour until reaching 105g, pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section.

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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 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 coffee originated in 1780 when European immigrants introduced the first Typica varieties. Located in Central America, it possesses natural advantages of sunshine, land, and high mountains, combined with an abundant labor force, making this region an excellent area for cultivating and producing high-quality specialty coffee—a true paradise for nurturing coffee. In particular, Geisha variety coffee from Panama has driven the global trend of attention to specialty coffee, successfully attracting worldwide market interest in Panamanian coffee.

The Boquete region is Panama's oldest and most famous coffee-producing area, located on the eastern side of Volcan Baru, with an average altitude of approximately 1000-2000 meters. The "Volcan Baru National Park" is a conservation area with extremely rich biodiversity, featuring multiple microclimates. Perpetually shrouded in mist with abundant rainfall, it creates excellent local cultivation conditions, giving Boquete coffee unique aromas and making it the region with the highest production and best quality in Panama. During harvest season, coffee farmers use the refined washed method and sun-drying process, resulting in full, flavorful green coffee beans.

Volcan Baru is not only the highest mountain range in Panama but early volcanic activity and eruptions created deposits that brought large amounts of extremely fertile soil. This soil is rich in nutrients, with volcanic ash particularly abundant in phosphorus and sulfur. Mixed with clay and combined with unique climate patterns, this region forms an environment suitable for growing high-quality coffee, with dense forests and numerous species creating overall biodiversity.

Here, about 50 coffee farmers form a small cooperative, all using traditional Boquete methods to produce coffee—allowing coffee to grow in a near-natural environment. Although production is not high, it maintains a rich ecological environment, and soil quality can be preserved or even improved. Natural cultivation methods not only benefit the environment but, because coffee fruits grow slowly, they more easily develop high-quality, exceptionally flavorful coffee beans. Farmers hand-harvest complete coffee cherries and send them to the nearby Cafe de Eleta S.A. for post-processing. The processing facility is about 4 kilometers from the farms and includes a modern laboratory for cupping quality control and manual selection.

Tasting Notes

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