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Panama Cupid Flavor Description - Which Panama Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions follow Coffee Workshop (WeChat official account: cafe_style) About 50 coffee farmers here 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 can maintain a rich ecological environment, and soil quality can be preserved or even improved. Natural growing methods do not

About Coffee Farming and Processing

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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 the yield is not high, it can maintain a rich ecological environment, and soil quality can be maintained or even improved. Natural cultivation methods not only benefit the environment, but because coffee cherries grow slowly, they are more likely to produce high-quality coffee beans with excellent flavor. Farmers manually harvest whole coffee cherries and send them to the nearby Cafe de Eleta S.A. for post-processing. The processing factory is about 4 kilometers from the farm and includes a modern laboratory for cupping quality control and manual selection.

Coffee Characteristics

Clean and transparent body, white grape and caramel aromas followed by honey sweetness, with enchanting high mountain black tea fragrance! High sweetness, low acidity, and rounded mouthfeel. Drinking it feels like falling in love—experiencing sweet and sour sensations 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
Flavor profile: Acidic coffee beans
Roast level: Medium roast
Sugar content: Sugar-free
Origin: Panama
Roast degree: Medium roast

Brewing Method

Hand-poured Cupid. 15g of coffee, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g of water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to half, then slowly pour until reaching 225g. 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: Baru Volcano
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

Origin Story

From the 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 with natural advantages of sunshine, land, and mountains, plus abundant labor, this region has become an excellent area for growing high-quality specialty coffee—a true paradise for coffee cultivation. Particularly, Geisha variety coffee from Panama has driven the global trend of 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 Baru Volcano, with an average altitude of 1000-2000 meters. The "Baru Volcano National Park" is an ecological 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 is Panama's most productive and highest-quality coffee region. During each harvest season, coffee farmers use refined washed processing and sun-drying methods, ensuring full coffee beans with pure flavor.

Baru Volcano is not only Panama's highest mountain range—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 high-quality coffee growth. Dense forests and numerous species create overall biodiversity.