Panama SHB | Santa Clara Region | Finca Santa Clara Eleta / Finca Eleta | Washed Caturra

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Panama Santa Clara Finca Eleta SHB Washed

Region: Santa Clara

Estate: Finca Eleta

Variety: Caturra

Altitude: Average 1,600 meters

Grade: SHB

Processing Method: Washed

Flavor Profile: Creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

Introduction

Coffee was introduced to Panama in 1780, when Europeans brought the first batch of Typica coffee trees. Since then, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began widespread cultivation. Panama coffee is very smooth, with full, lightweight beans, and perfectly balanced acidity. Its premium coffee beans offer pure, distinctive flavors, and medium roasting is recommended. Many buyers like to use Panama beans for blends, and almost all premium coffee beans are exported to France and Finland.

Main Coffee Growing Regions in Panama

1. Boquete Region

This region produces abundant, high-quality coffee, making it the area with the highest coffee production and best quality in Panama.

2. Volcan Region

Coffee from this area is characterized by mild, balanced flavors, gradually gaining attention from international experts and coffee enthusiasts. It's believed that this region will soon match Boquete in prestige.

3. Santa Clara Region

Fertile coffee farms are irrigated and nourished by clear river water from the Chorerra waterfall, combined with proximity to the Panama Canal, allowing fresh, pure Panama coffee to be conveniently shipped worldwide.

4. Piedra de Candela Region

This region shows the most potential for developing high-quality specialty coffee.

Panama Coffee's Rise to Prominence

Panama has been the hottest coffee country in Central America for the past 5-6 years, mainly because the Geisha coffee variety grown at Hacienda La Esmeralda, operated by the Peterson family, has driven coffee enthusiasts wild. Geisha is acclaimed as the world's finest coffee bean. For this reason, the Panama Cup of Excellence auction is separate from the Central and South American cupping competitions and was the earliest auction country, held annually in mid-May. Panama coffee impresses not only with its Geisha variety but also with continuous innovations in mid-level green bean processing methods. Beyond traditional washed processing, there's the honey processing method popular in neighboring Costa Rica, and Panama also produces small quantities of naturally processed coffee that's gradually gaining prominence in Central America, attracting global coffee attention.

Café de Eleta (Finca Eleta)

Café de Eleta (also known as Finca Eleta) is located in a small area of the Santa Clara region, just one kilometer from the Costa Rican border, near La Amistad International Park, a major primary forest reserve and part of the Central American ecological habitat. Finca Eleta began acquiring land in the 1970s, covering about 130 hectares. Initially focused on vegetable cultivation and livestock, coffee planting began in 1995, named Café de Eleta S.A. The land area continued to expand, reaching 420 hectares today, making it one of Panama's large-scale coffee plantations and among Panama's most renowned coffees. With abundant water resources, it has a private 530KW hydroelectric power plant that not only supplies its own electricity needs but also sells surplus power to Distribución de Electricidad Chiriquí S.A. for grid connection.

This batch of coffee offers the purest original flavors. Because Finca Eleta SHB washed coffee is harvested from high-altitude Catuai coffee beans, it carries intense fruity and floral notes. Flavor characteristics: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

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