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Panama Natural Coffee Beans: Flavor Profile, Processing Methods, Grinding Settings, Varieties and Brewing Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Panama is the southernmost country in Central America, bordered by the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north, and Colombia to the south. It serves as an important isthmus connecting North and South America. Influenced by these geographical factors, Panama features complex and varied microclimates, which contribute to the creation of uniquely flavored coffees.

It's all true love when you speak from the heart. FrontStreet Coffee knows why Panama's coffee is so desirable, especially the Geisha variety, which is like a goddess that everyone wants to pursue! Panama has many famous coffee estates that are renowned worldwide, producing high-quality Geisha coffee beans that are quite expensive, but this doesn't deter coffee enthusiasts' passion, with prices repeatedly reaching new highs. Today, FrontStreet Coffee is sharing the story of an estate related to animals - Panama's Donkey Farm Estate.

Geographic Origins of Panama Coffee

Panama is the southernmost country in Central America, bordered by the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north, and Colombia to the south—it is an important isthmus connecting North and South America. Influenced by these geographical factors, Panama has complex and varied microclimates, which have created the unique flavors of Panamanian coffee.

Panama's premium coffee is grown in the western part of the country, near Costa Rica and close to the Pacific Ocean. Coffee produced in the Boqueté district of Chiriquí province is the most famous, with Vocan and Santa Clara also being well-known.

Other regions include the David district, Remacimento district, Bugaba district, and Tolé district. Only coffee grown at altitudes between 1,300 and 1,500 meters is considered specialty coffee.

Boqueté Coffee Region

Boqueté is a town in Chiriquí province, located near the border between Panama and Costa Rica, close to the famous Barú Volcano. With its beautiful scenery, fertile and rich soil, and climate ideal for producing high-quality coffee.

The microclimate in the highlands of Boqueté, Panama, is a unique resource for the region's specialty coffee. This is because Panama's east-to-west environment causes cold air currents to converge above 6,500 feet through the central mountain range, creating various microclimates in the Boqueté area. The temperature and rainfall are perfect for plant growth, so coffee trees planted here thrive exceptionally well.

The Story Behind Donkey Farm Estate

Donkey Farm Estate has a history of one hundred years. Because this location was previously used for raising livestock, the estate owner named it after donkeys when they began planting coffee. Donkey Farm Estate's sister estate is the renowned Elida Estate.

Donkey Farm Estate is located in the Boqueté region of Chiriquí province, Panama. The estate covers approximately 50 hectares, with 20 hectares planted with Geisha and Catuaí, 10 hectares as a reserved planting area, while the remaining area is protected forest land of the Barú Volcano National Park. The altitude is about 1,700-1,800 meters, with steep terrain and numerous native tree species providing shade. The area is often shrouded in clouds and mist, effectively extending the coffee growth cycle. The soil is volcanic soil, high in potassium and phosphorus, and rich in organic matter.

Situated in the Boqueté region of Panama on the southern slopes of Barú Volcano, Donkey Farm Estate benefits from fertile soil rich in organic matter, high altitude, steep terrain, and perennial cloud cover, creating the unique terroir characteristics of the estate's coffee.

Although the estate's name is quite down-to-earth, the coffee it produces is outstanding. In recent years, Donkey Farm Estate has achieved remarkable success in the Best of Panama (BOP) competition, gaining prominence.

In 2016, a barista from Maruyama Coffee won the Japan Barista Championship using Donkey Farm Estate's washed Geisha!

Natural Processing Method

The harvested coffee cherries are poured into large water tanks, where mature and full cherries sink to the bottom, removing the floaters. The entire coffee cherries with pulp, skin, and parchment are placed on drying patios for natural drying to about 12% moisture content, which takes about two to four weeks. Finally, a hulling machine removes the dry hard husk, pulp, and parchment layer, revealing the green beans.

Geisha Variety

The Geisha variety was discovered in the Geisha forest of Ethiopia in 1931 and then sent to the Coffee Research Institute in Kenya.

In 1936, it was introduced to Uganda and Tanzania.

In 1953, Costa Rica introduced it.

In 1960: Pachi Serracin, the former owner of Panama's Torgi Estate, brought Geisha from Costa Rica to Panama. Later, Panama's Hacienda La Esmeralda separated it from other varieties and won the national coffee championship.

FrontStreet Coffee Panama Donkey Farm Natural

Country: Panama

Estate: Donkey Farm Estate

Region: Boqueté

Variety: Geisha

Altitude: 1700-2000m

Processing: Natural Process

FrontStreet Coffee Roaster's Recommendations

Roaster: Yangjia 800N

Set roaster temperature to 160°C when loading, damper open to 3, heat at 130; return to temperature at 1'40", when roaster temperature reaches 140°C, keep heat unchanged, open damper to 4; at this point, the bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. When roaster temperature reaches 168°C, adjust heat to 80, damper unchanged.

At 7'50", ugly wrinkles and black spots appear on the bean surface, toast smell clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this moment, listen carefully for the sound of first crack. At 8'25", first crack begins, reduce heat to 50, adjust damper to 5 (adjust heat very carefully, not too low to stop crack sounds). Develop for 1'30" after first crack, discharge at 193°C.

FrontStreet Coffee Pour-over Recommendations

Filter: V60

Water Temperature: 91°C

Coffee-to-Water Ratio: 1:15

Grind Size: BG#6L

FrontStreet Coffee Brewing Technique

Brewing method: 30g water for bloom for 30 seconds, pour water to 125g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup (timing starts from bloom). Extraction time is about two minutes.

Flavor Description

It has the aroma of ginger flower, with flavors of citrus, honey, and berries upon entry, as well as fermented wine aroma. As the temperature decreases, a pineapple-like sweetness gradually emerges, with the finish carrying the sweet and sour taste of sweet orange.