Panama is one of the smallest coffee growing regions but its unique coffees have become a necessity to all specialty coffee roasters of the world.
A coffee roaster seeking certain coffee beans to enhance his signature blends enjoys one of the best perks of purchasing green coffee beans. It is ‘direct farm relations’. Roasters who really want to know their coffees journey, travel the world to find certain beans with certain nuances. Earthy Naturals from Brazil and Africa, Crisp and Clean Acidity from Central America, a mild salty start and full body from Indonesia and the floral sweetness from Panama. Then like a chemist they work to make the perfect cup of coffee.
The world’s top coffee today – Boquete Gesha – has her noble lineage from seeds acquired by Don Pachi Serracin from the Center for Tropical Crops in Costa Rica back in the late 20 century. Clusters of Gesha trees are now climbing the highest hills all over Panama’s diverse microclimates – with a pleasant surprise! The abundant flavors that are exhibited produce an outstanding cup yet no one is as unique as Jaramillo Especial, the winners of this year Best of Panama.

[read Kristina Lea Miller's full article in The Bajareque Times]

The altitude at which a coffee is grown plays a major role in determining the quality of the bean.

Because there is less oxygen, coffees grown at higher altitudes take longer to mature than plants grown at lower altitudes.

This allows the flavors to develop more fully and produces beans that are delicate and flavorful.

Higher-grown coffee beans usually have a higher density than low-grown beans,
which enhances the complexity of the coffee flavor profile.

Most coffees from Panama and Central American are graded by altitude. (2,000-5,000 ft)

Altitude Bean Type:

* above 1.600 meters Strictly Hard Bean
* 1.350 – 1.600 meters Hard Bean
* 1.200 – 1.350 meters Semi Hard Bean
* 1.000 – 1.200 meters Extra Prime Washed
* above 600 meters Prime Washed

After a tour of several farms in Boquete, Japanese businessmen acquired 600 quintals of coffee.
Laestrella.com.pa reports: “The representatives of the Japanese stores and roasters that visited the Boquete area for three days, expressed their admiration for the dedication and care with which the Panamanians cultivate and process the coffee. After visiting the plantations and greenhouses, they saw the various ways of drying, depulping and keeping the level of freshness in the grain, at the following farms: Casa Ruiz, Finca Beneficio, Finca Peterson, all producers of Keisha Coffee, which won various international prizes, in addition to the Callejon Seco Farm.”
[read original post from laestrella.com.pa in Spanish]