PANAMA

Coffee cultivation began in Panama at the end of the nineteenth century. The rich volcanic soil, high altitude, and high humidity are all conducive to coffee growing. In addition, multiple microclimates coexist within a relatively limited production area. The coffee is produced on family farms or medium-sized plantations. After the coffee crisis in 1996, the Panamanian coffee industry decided to focus on specialty coffee to boost growth. Today, despite its modest output, Panama is a respected player in this market, due in particular to the production of Geisha, a variety with strong taste potential that thrives in this terrain. The best lots are sold at online auctions. Traceability is excellent. These lots can be traced right back to their individual plot on the farm where they were grown.

THE FLAVORS OF A PANAMANIAN COFFEE: GEISHA

COFFEE FACTS

Annual production: 628 US tons

World market share: 0.07%

Producer’s world ranking: 36th

Principal varieties: Geisha, Caturra, Typica, Bourbon, Catuai

Harvest period: November–March

Drying: wet process, dry process

Characteristics of very good Geishas: sweet, elegant, balanced, complex, light-bodied, floral, and citrusy