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The Correct Way to Drink Panama Cupid & Panama Coffee Bean Prices

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - follow Coffee Workshop (WeChat public account: cafe_style). Clean and transparent body, with white grape and caramel aromas followed by honey notes, the high mountain tea fragrance is captivating! High sweetness, low acidity, and a rounded mouthfeel. Drinking it feels like falling in love, experiencing sweet and sour sensations every day. Company Name: Dazhen Coffee FrontStreet Coffee. Address: Yuexiu District, Guangzhou City

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Clean and transparent body, white grape and caramel aromas followed by honey notes, the enchanting fragrance of high mountain black tea! High sweetness, low acidity, with a smooth and rounded mouthfeel. Drinking it is like falling in love, experiencing sweet and sour flavors 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: House-roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Taste: Acidic coffee beans
Roast Level: Medium roast
Sugar Content: Sugar-free
Origin: Panama

Brewing Method

Hand-poured Cupid. 15g of coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Details

Panama Volcan Baru Series Cupido

Country: Panama
Grade: SHB Grade
Region: Volcan Baru
Altitude: 1600-1650m
Annual Rainfall: 3500mm
Processing Method: Honey process and traditional washed
Varieties: Catuai, Caturra, containing 30% Geisha
Harvest Year: 2015
Green Bean Size: 17-18 screen
Flavor Notes: White grape, caramel, honey, black tea

From the consistently winning region of B.O.P competitions!

Origin Story

Panama coffee originated in 1780 when European immigrants introduced the first Typica varieties. Located in Central America, it possesses natural advantages including sunshine, fertile land, and high mountains, along with an ample labor force, making this region an ideal area for cultivating high-quality specialty coffee—it's truly a paradise for growing coffee. Especially the Geisha variety from Panama has led the global trend of specialty coffee, successfully attracting worldwide 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 1000-2000 meters. The "Volcan Baru National Park" is a conservation area with extremely rich biodiversity, featuring multiple microclimates. Coupled with year-round mist and abundant rainfall, this creates excellent cultivation conditions, giving Boquete coffee its unique aroma. It represents the largest production area and highest quality region for Panamanian coffee.

During harvest season, coffee farmers use refined washed processing and sun-drying methods, ensuring the green coffee beans are plump and pure in flavor.

Volcan Baru Terroir

Volcan Baru is not only Panama's highest mountain range, but the sediment deposits from early volcanic activity and eruptions have brought vast and 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 creates an environment suitable for growing premium coffee. The dense forests and numerous species form an overall biodiversity that enhances the coffee's character.

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, this maintains a rich ecological environment where soil quality can be preserved or even improved. Natural growing methods not only benefit the environment but also allow coffee cherries to develop slowly, making it easier to produce high-quality coffee beans with exceptional flavor.

Farmers manually harvest complete coffee cherries and send them to the nearby Cafe de Eleta S.A. for processing. The processing facility is about 4 kilometers from the farms and includes a modern laboratory for cupping quality control and manual selection.