Introduction to Panama Beso de Angel - Panama Coffee Flavor Profile

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Panama Coffee Origins and Production

Panama's formal coffee production began in the early twentieth century, with cultivation in the country's westernmost valleys and mountains. The majority consists of mild-flavored Arabica coffee beans, with production comprising 82% Arabica and 18% Robusta varieties. The Chiriqui Plateau, cultivated at altitudes of 2,300-3,500 feet (700-1,070 meters), is recognized as producing Panama's highest quality Arabica coffee. The most famous specialty coffees come from the Boquete and Volcan regions, which have achieved high ratings in international markets and repeatedly set price records.

Unique Growing Conditions

Coffee grown in this region is known for its rich flavor, enchanting aroma, fruity notes, and mild acidity. This is because nearly all coffee trees in this area grow under shade trees, and the best sun-drying methods are used on racks as a traditional approach to processing raw beans. Additionally, farms in this region are purely hand-processed, with machines only used during wet milling processes. Therefore, seed preservation, agricultural techniques, and depulping methods have preserved traditions from generation to generation, while also incorporating modern advanced technologies.

Production Statistics

According to 2013 statistics from the Food and Agriculture Organization, Panama's coffee production was 10,100 tons, accounting for approximately 0.1% of global production, with a cultivation area of 22,400 hectares. Coffee production statistics from 1966 to 2005 show: production increased from less than 402 tons in 1961 to 1,422 tons in 1985, but then decreased to 510 tons in 2014.

Challenges and Natural Environment

Panama's coffee trees and crops have eventually been affected by natural pests from other coffee-producing countries. In recent years, pests that have severely affected coffee plantations on 20,097 hectares include: rust disease, Ojo de Gallo, and beetles.

Panama's Coffee Distinctiveness

Although Panama is a small coffee-producing country, its ideal production environment makes its coffee distinctive. Features such as high altitude, volcanic soil, tropical highland climate creating balanced moisture and sunlight ratios, and numerous microclimates have created many unique coffee flavors and profiles. Because coffee trees grow in high-altitude regions (starting from 1,400 meters), low temperatures and slower growth rates allow for complete development of flavor and aroma.

BESO DE ANGEL - Angel's Kiss

BESO DE ANGEL (Angel's Kiss) is cultivated in Chiriqui, Panama, at altitudes of 1,500-1,800 meters. As a pure Panama Geisha variety, the depulped berries are placed on African beds and naturally dried in abundant sunlight with circulating breezes from both the Atlantic and Pacific oceans. BESO DE ANGEL tastes like kissing a gentle breeze, full of exuberant aroma. It's a typical Panama Geisha with passionate citrus notes. The honey processing makes the flavor exceptionally sweet with ripe peach sweetness, creating an overall experience like refined fruit and flower tea, with a persistent finish of perfume and tea notes.

FrontStreet Coffee's Recommended Brewing Parameters:

• Pour-over: V60 dripper, Komatsu R440 grinder setting 3.5, water temperature around 90°C
• French Press: Recommended grinder setting 4, water temperature 90°C
• Siphon: Recommended grinder setting 4, water temperature 90°C-91°C
• AeroPress: Recommended grinder setting 3.5, water temperature 90°C

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473