Coffee plants probably arrived in Panama with the first European settlers in the early 19th century. In the past, Panama did not have a very good reputation for its coffee, and its production was about one-tenth of that of its neighbor Costa Rica, but now there is increasing interest from the specialty coffee community in the high-quality coffees it can produce.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Panama City
Population: 5’000’000
Annual Production: 80’000 60kg Bags
Land under Coffee: 18’000 Hectares
Harvest: December – March
Coffee Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon
Tasting Profile: Light Body – Citrus – Delicate
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(400 m – 1900 m / 1300 ft – 6200 ft)
Processing Method: Wet (Washed) / Dry (Natural) / Semi Wet (Wet-Hulled)