If you’ve heard about Panamanian coffee, you’ve likely heard of the renowned Geisha coffee, famed as one of the most expensive coffee beans in the world. Yet, Geisha is just the beginning of what Panama has to offer in its rich coffee landscape. Indeed, there’s much more to explore, each with exceptional quality. In this article, we will journey through the history of producing regions, varieties, and the finest coffees of Panama.
So, if you’re a coffee enthusiast or simply curious about the diverse world of Panamanian coffee, keep reading as we unveil the treasures of this coffee paradise. Join us on this sensory expedition and discover why Panama is an essential destination for coffee lovers!
What is Panama coffee like?
Panama coffee is recognized worldwide for its exceptional quality and unique flavor. One of its most famous varieties is Geisha, known for its complex aromatic profile and softness on the palate. But Geisha is not the only thing you will find in the country; there is much more here to explore and with excellent quality.
Panamanian coffees usually have notes of tropical fruits, citrus, and florals, with bright acidity and a light to medium body. The coffee industry in Panama is known for its focus on high-quality and sustainable production methods, which has led Panama to win multiple awards and recognitions in international coffee competitions. The combination of geographical and climatic factors and the meticulous care in the cultivation and harvesting process make Panama coffee a unique tasting experience highly appreciated by connoisseurs worldwide.
Coffee Varieties Grown in Panama
Panama shines with its unique varieties of coffee, but the two prominent species, Arabica and Robusta, lay the foundation for the country’s coffee production. Panama is renowned for its exceptional Arabica, particularly the Geisha variety, which has garnered international acclaim for its exquisite flavor profile. While Arabica is the star, Panama also cultivates Robusta, though to a lesser extent, often favoring the high-quality and specialty coffee market that Arabica offers.
Geisha coffee plant with red cherry trees, Boquete, Panamá.
Arabica
- Arabica is Panama’s coffee scene star, known for its excellent quality and fascinating flavor profiles.
- Panama’s unique terroir, particularly in regions like Chiriquí, provides perfect growing conditions for Arabica beans, resulting in a coffee that is celebrated worldwide.
- The Geisha variety, in particular, has gained international acclaim for its floral, fruity flavors and delicate, tea-like body, often commanding high prices in global markets.
Robusta (Coffea canephora) and Liberica (Coffea liberica)
- While Robusta and Liberica are less prominent in Panama, they contribute to the region’s coffee cultivation diversity.
- Robusta, known for its robust flavor and higher caffeine content, is cultivated in some parts of Panama but on a much smaller scale than Arabica.
- With its distinct flavor profile, Liberia is not a significant part of Panama’s coffee production.
Arabica Coffee Varieties in Panama
Several Arabica cultivars richly represent Panama’s coffee heritage, each bringing unique characteristics to the cup.
Geisha
Geisha, the crown jewel of Panamanian coffee, stands out for its exceptional aromatic profile. Originating from Ethiopia, this variety perfectly matched Panama’s soil and climate. Geisha coffees are celebrated for their extraordinary floral and jasmine-like aromas, vibrant acidity, and tropical fruit flavors, often with a silky, tea-like body. The success of Geisha in competitions and auctions has significantly elevated Panama’s status in the specialty coffee world.
Typica
Typica is considered the grandfather of many Arabica coffee varieties. In Panama, Typica’s cultivation results in a coffee with a balanced profile, offering a clean and sweet cup with moderate acidity. It’s known for its smooth body and often exhibits flavors ranging from chocolate to gentle citrus. Typica’s long-standing presence in Panama has laid the foundation for the development and success of other varieties.
Bourbon
Bourbon, another classic variety, is cherished for its sweet, complex flavors. In Panama, the Bourbon variety often expresses a richer body than Typica, with a flavor profile marked by fruit notes and a delightful sweetness. The beans from Bourbon plants tend to be rounder and denser, contributing to a distinct taste experience that is both deep and nuanced.
Caturra
Caturra is a natural mutation of Bourbon, adapted nicely to Panama’s environment. It’s a more compact plant, allowing for denser planting. Caturra offers a diverse flavor profile, often with more pronounced acidity than Typica or Bourbon. The cups are characterized by their bright, crisp qualities, and in Panama, they often showcase delightful citrus and fruity notes.
Catuai
Catuai, a Mundo Novo and Caturra hybrid, is known for its adaptability and resilience, making it a popular choice among Panamanian farmers. It produces consistently high-quality beans that result in a balanced cup, often with a good body, moderate acidity, and a range of flavors from nutty and chocolatey to bright and fruity, depending on the microclimate and processing methods.
Pacamara
This variety results from crossing Pacas and Maragogype varieties. Pacamara is distinguished by its intense and complex aromas, offering a medium body and creamy texture. Pacamara coffees typically have moderate acidity, with flavors ranging from sweet chocolate and butter notes to fruity nuances. This variety is appreciated for its balance and richness in flavor profile, making it an exceptional choice for coffee connoisseurs.
Java
With beans reminiscent of the Geisha variety, Java stands out for its sweet aroma, low acidity, and citrus notes complemented with hints of cane juice. It is a fast-growing, tall plant with large beans, resistant to diseases and fungi, which reduces the need for fertilizers. Java adds dimension to the spectrum of Panamanian coffee flavors.
Maragogype
Originating from Brazil, this mutation of the Typica variety is characterized by its sizeable vegetative growth and significantly larger fruits than those of Typica. Although its production is lower, irregular, and sensitive to droughts, Maragogype is appreciated for its pleasant taste, adding a unique profile to Panama’s specialty coffee catalog.
Catimor
An artificial hybrid of Timor and Red Caturra, originating from Portugal and created in 1959. Resistant to rust, this variety produces fruits and beans similar to Caturra’s. Catimor is valued for its disease resistance and adaptability, contributing to Panamanian coffee production’s genetic diversity and sustainability.
Mundo Novo
This variety, originating from Brazil through the natural crossing of Typica, Progenie Sumatra, and Bourbon, is known for its robustness, vigor, and high productivity. Its fruits are similar to Typica’s, and it adapts better to high-altitude areas, showing disease resistance. Although its cup profile may be less sweet and slightly bitter, Mundo Novo offers consistency and reliability in production.
Each of these varieties significantly contributes to the richness and diversity of Panamanian coffee, ensuring a unique and varied tasting experience for lovers and experts alike. Including these varieties highlights Panamanian coffee’s wide range of flavor profiles and characteristics, underscoring its prominent place in specialty coffee.
Arabica Vs. Robusta
Comparing Arabica and Robusta coffee beans, each has distinct physical characteristics and flavor profiles.
Arabica beans are elongated with an “S”- shaped central crease and contain about 1.2 to 1.5% caffeine. They are known for producing a more aromatic brew with sweet and slightly bitter flavors, often associated with a higher-quality coffee experience.
Robusta beans, on the other hand, are rounder with a straight central crease and have about double the caffeine content of Arabica, ranging from 2.2% to 2.7%. Their brew is less aromatic, more bitter, and often carries hints of nuts and wood, providing a robust and bold coffee experience.
How is coffee cultivated in Panama?
Panamanian coffee growers meticulously select each coffee cherry at its peak of ripeness, a task that generally takes place from September to December. This detailed harvesting method, combined with Panama’s unique mountainous climate, characterized by frequent winds and fogs, encourages slower ripening of the coffee cherries.
Although this slow maturation process can lead to lower productivity, it produces a coffee with incredible sweetness and richly developed flavors.
Despite the challenges of slippery and steep terrain, farmers are committed to ensuring that every cherry-picked meets the highest quality standards, contributing to the global renown of Panamanian coffee.
The processing of coffee in Panama
The processing of coffee in Panama is primarily characterized by the washed method, where coffee beans, after being de-husked, are submerged in water barrels to dissolve the mucilage coating them. This step is essential to leave the beans with only the parchment and the silverskin.
A distinctive practice in Panama is using water from natural mountain springs for washing, a less common approach in countries with more significant coffee production, which helps preserve the unique flavor of the coffee.
The beans undergo a preliminary drying process in rotating machines called Guardiolas, which employ hot air. This process is finalized with a concluding sun drying stage, where the beans are spread out on extensive trays and left to dry for several days, thereby achieving the desired flavor profile.
The coffee-growing regions
The coffee-growing regions of Chiriquí in Panama, renowned for their unique quality and flavor, are also distinguished by the specific coffee varieties cultivated in each area. Here are the predominant varieties in the three key areas:
1. Boquete
– Prominent Varieties: Geisha is the star of Boquete, world-famous for its exceptional aromatic profile. However, other varieties like Typica, Caturra, and Bourbon are also cultivated here. These varieties benefit from the region’s nutrient-rich volcanic soil and unique climate, which impart distinctive acidity and body characteristics.
2. Volcán Barú
– Prominent Varieties: Catuaí is the main variety grown in this region, known for its resilience and adaptability. In addition to Catuaí, varieties such as Geisha and Pacamara are cultivated, benefiting from the volcanic soil and climatic conditions to develop a flavor profile with more excellent acidity and body.
3. Renacimiento:
– Prominent Varieties: While no specific dominant variety is mentioned for Renacimiento, it is known for cultivating traditional varieties such as Caturra and Typica. These varieties adapt well to the region’s climate and altitude, resulting in coffees with low acidity, rich aromas, and floral notes.
These varieties, grown under specific climatic and geographical conditions, contribute to the diversity and richness of Panamanian coffee, making it highly valued in the world of specialty coffee.
Conclusion
If you haven’t experienced some of Panama’s exceptional coffees yet, this is the perfect moment to discover more than just the renowned Geisha variety. Panama boasts an array of diverse coffees, each featuring its unique taste and distinct qualities. From the robust and fragrant Catuaí to the mellow and well-rounded Caturra, there is a type to please every coffee enthusiast.
This is an invitation to discover new flavors and possibly find your new favorite coffee. Are you ready to embark on this sensory journey and find out which of these varieties will captivate your taste first?
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