Flavor Characteristics of Panama Coffee Beans - La Bruja Natural Wine Process Geisha

FrontStreet Coffee - Panama La Brujita Natural Wine-Process Geisha

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The microclimate possessed by the highlands of Panama is the most important resource that makes Panama's unique coffee one-of-a-kind. The environment of the Republic of Panama from east to west allows cold air currents to flow through the central mountain range and converge above 6,500 feet, thus creating multiple microclimates in the Boquete and Volcán – Candela regions, making them the main production areas for Panama's unique coffee. These unique coffees are cultivated in the nutrient-rich, balanced soils of the Baru Volcano region.

The appropriate microclimate, soil, temperature, and altitude of these highlands are suitable for the sowing, planting, and harvesting of various unique coffees. The coffee has multiple flavors such as jasmine, citrus, ripe fruits, berries, caramel, special sweetness, vanilla, and chocolate.

Typical Panama coffee beans are full-bodied and lightweight, with moderate and uniform flavor and texture, balanced acidity, and pure flavor. In recent years, high-quality Panama coffee has also shown a clean, clear, bright, and smooth taste with moderate body.

In the evolution of Panama's coffee history, one of the most prominent highlights is Geisha. Originally a windbreak tree species in coffee estates, Geisha has now transformed into a world favorite. After first winning the championship of the SCAA (Specialty Coffee Association of America) competition in 2004, this unique flower and fruit-flavored Geisha coffee bean has earned the title of Panama's national treasure.

Panama La Brujita Natural Wine-Process Geisha

Estate: La Brujita

Region: Boquete Valley

Altitude: Las Brujas (Witch) 1850 meters

Variety: Geisha

Processing: Natural/Wine Natural

Flavor: Wine Aroma, Tropical Fruits, Floral

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