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C

Geisha coffee, synonymous with

excellence, has a compelling

story in Panama.

The Evolution of Coffee in Panama

The history of Panamanian coffee began in the late
19th century with European immigrants who brought the
first coffee plants to the province of Chiriquí, known as the
Valley of the Moon by its original indigenous inhabitants.
This western region of Panama became the cradle of coffee
cultivation, where today, the Ngöbe and Buglé tribes play
crucial roles in coffee production. Within Chiriquí lie the
two principal coffee-growing regions: Boquete and Volcán.
Panama’s coffee production thrives primarily in three
regions, situated at altitudes ranging from 1,000 to 1,600
meters. Boquete, the most renowned and oldest coffee re-
gion, is complemented by Volcán, located on the steep
southwestern slopes of Volcán Barú, and Renacimiento, a
more remote but equally significant area. Boquete and Vol-
cán benefit from robust transport and processing infrastruc-
tures, featuring exceptional wet processing stations and dry
mills, which contribute to their coffee’s high quality.
The country’s distinctive geography, with its moun-
tainous terrain and nutrient-rich volcanic soil, creates
ideal conditions for coffee cultivation. The microclimates
fostered by winds from the north produce a fine mist known
as bajareque, which acts as a natural air conditioner, slow-
ing the ripening process of coffee cherries and enhancing
their sweet, wholesome flavors.
Despite a steady decline in production from the mid-
1990s peak of around 200,000 bags to 95,000 bags in 2014-
2015, Panamanian coffee remains distinguished by its
quality. The country’s volcanic soil, altitude, and climate
offer perfect conditions for growing premium varieties like
Caturra, Typica, Bourbon, Catuai, San Ramon, and the
famed Geisha. These high-quality varieties have cemented
Panama’s reputation in the world of specialty coffee.
The acclaim for Panamanian coffee is largely due to
the meticulous attention to detail throughout the harvest-
ing and processing stages. Small batch production, a con-
sequence of the modest size of individual farms, ensures
that each lot receives dedicated care. This attention to
detail translates into a superior coffee experience that has
Organized by SCAP, BoP has become a
hallmark event in the specialty coffee calendar captured the global market.

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