Jul/Aug 2010 – Panama

Grown in Panama between Colombia and Costa Rica, with high mountains and deep volcanic soils and separating the world’s two great oceans for moisture, this round’s coffees are a cross between the mildness of a Colombian and the acidity and body of a Costa Rican.

There are primarily three coffee producing areas ranging in elevation from 3,500 to 6,500 feet, with Boquete as the oldest and best known. What makes this mountaineous area so unique is that it’s many valleys create micro-climates, with most spanning less than six square miles. The winds blowing over the mountains from the north, create a fine mist called bajareque that acts as a huge air conditioner slowing the ripening of the coffee cherries, you can see it in action blurring out most of the satellite map below.

The bean is wet-processed and is composed of 100% old-growth Caturra and Typica plants. Growing between 1100 and 1800 metres above sea level, the rich volcanic soils ensure these beans are in their prime before picking.

Overall, the Panama Single Origin is a balanced coffee with medium to high acidity, and a low to medium body.

What to watch out for:

• High nutty-ness factor
• Maple flavours
• Hints of vanilla
• Faint whispers of caramel and white chocolate beneath

Map of the growing region:

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