What Coffee Varieties Are Grown in Panama? Introduction to Panama's Coffee Varieties

FrontStreet Coffee's Panama Emerald Estate Green Label Geisha Coffee Introduction

Panama is located near the equator and has a tropical marine climate with humid days and cool nights. The average annual temperature ranges from 23 to 27°C. The year is divided into dry and rainy seasons, with an average annual precipitation of 1500-2500 millimeters.

The microclimates of the Panamanian highlands are the most important resource that makes Panama's specialty coffee unique. The east-to-west environment of the Republic of Panama allows cold air currents to flow through the central mountain range and converge above 6,500 feet (approximately 1,981 meters), creating various microclimates in the Boquete and Volcán-Candela regions, making them the main production areas for Panama's specialty coffee.

These specialty coffees are cultivated in the nutrient-rich, balanced soil of the Barú Volcano region, one of the high volcanoes in Central America.

Barú Volcano has an elevation of over 11,400 feet, and the surrounding land is rich in fertile soil, providing excellent conditions for the sowing and cultivation of Panama's specialty coffee.

Panama coffee is most famous for its rare treasure - the Geisha coffee variety.

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya. It was introduced to Uganda and Tanzania in 1936, and to Costa Rica in 1953. Panama began cultivating Geisha coffee in 1963 when Mr. Don Pachi Francisco Serracin, who was working at the Panama Ministry of Agriculture at the time, obtained seeds from the renowned "Tropical Agricultural Research and Higher Education Center" (CATIE) in Costa Rica. Due to its extremely low yield and the need to participate in bidding, this coffee bean can be said to be hard to come by.

Geisha is grown in many regions around the world and is the new king of specialty coffee, with particularly high quality and prices in Latin American countries such as Panama, Guatemala, and Colombia.

The dry aroma of Geisha is very bright and uplifting, with characteristics of rose and jasmine, and can also bring out grapefruit and citrus aromas. Light roasting reveals nutty aromas; the wet aroma also has hazelnut notes and brings out more floral characteristics. In terms of flavor, the initial stage may appear somewhat gentle and reserved compared to the previous uplifting aroma. As it cools slightly, the floral and fruit flavors gradually increase with the decreasing temperature. The cold aroma is exceptionally outstanding, featuring sweet preserved fruit, rose hips, orange glaze, strawberry jam, hints of pine, cherry, vanilla, and rose flavors that gradually fade, revealing lemon-like fruit notes. This is a coffee that can be praised with numerous adjectives, with a sweet aftertaste.

Emerald Estate Green Label [Reserve Batch]

Cultivation altitude: 1,600-1,800 meters

Micro-batch blend from three different estates: Jaramillo, Quiel, Cañas Verdes

Although not the highest grade of auction beans, this grade of Geisha beans still carries the classic flavors of Geisha coffee beans - floral, fruity, citrus acidity, and a thick, juicy mouthfeel.

Selected perfectly ripe coffee fruits create rich sweetness, bright fruit acidity, and delicious flavors.

This grade of Geisha beans is also available in both washed and natural processed raw beans for selection.

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