What does Panama coffee taste like?

Panama specialty coffees on Tamp span anaerobic, honey, natural, other, washed processing methods across 41 roasters. See the individual coffees below for specific tasting notes — each Panama roaster leans slightly differently depending on their sourcing and roast style.

Where can I buy Panama specialty coffee in Europe?

41 European roasters currently have Panama coffees on Tamp — including Coffea Circulor, MAME, Rosso Coffee Roasters. Most ship across the EU, and Tamp links through to each roaster's live catalogue.

What is the best Panama coffee?

Panama coffees Tamp drinkers reach for most often include Panama Kotowa Gesha Washed #1923 by Friedhats, CATUAÍ Panama — Abu by A Matter of Concrete, Abo: Neue Welt [Filter Single Origin] by BERGBRAND Kaffeerösterei. Preference depends on whether you like washed clarity, natural sweetness, or something in between — click through to each coffee for tasting notes.

What processing methods are used for Panama coffee?

Panama coffees on Tamp use 5 processing methods: anaerobic, honey, natural, other, washed. Each method shapes the cup differently — washed is clean and acidic, natural is sweet and fruity, honey sits between.

How fresh are the Panama coffees listed on Tamp?

Each coffee page reflects what is currently on the roaster's shelf. As new harvests land and old lots sell out, the listings update — usually daily.

Where coffee grows

Panama

162 coffees · 41 roasters · 5 processing methods

Photo by Cristhian Carreño on Unsplash

Panama is small in volume and outsized in reputation. The cause is Geisha — the variety that Hacienda La Esmeralda put on the specialty map in the mid-2000s and that has since become both the genre’s crown jewel and its favourite target for accusations of over-pricing. Both things can be true.

The main growing area is Boquete in the Chiriquí highlands, with Volcán and Santa Clara joining in. A well-processed Panamanian Geisha is jasmine, bergamot, tropical fruit — tea-like, transparent, unmistakable. The rest of the Panamanian cup — Catuaí, Typica, Bourbon — tends to be clean, sweet, and gently acidic.

If you ever see a Panamanian Geisha on a menu at a reasonable price, try it. The good ones live up to the hype, and the rest of the origin is quietly excellent too.

Panama is klein in volume en buitenproportioneel groot in reputatie. De oorzaak is Geisha — de variëteit die Hacienda La Esmeralda halverwege de jaren 2000 op de specialty-kaart zette en die sindsdien zowel het kroonjuweel van het genre als zijn favoriete doelwit voor verwijten van overprijzing is geworden. Beide kunnen waar zijn.

Het belangrijkste teeltgebied is Boquete in de Chiriquí-hooglanden, met Volcán en Santa Clara die meedoen. Een goed verwerkte Panamese Geisha is jasmijn, bergamot, tropisch fruit — theeachtig, transparant, onmiskenbaar. De rest van de Panamese kop — Catuaí, Typica, Bourbon — neigt schoon, zoet en zacht zuur.

Als je ooit een Panamese Geisha tegen een redelijke prijs op een menu ziet: probeer hem. De goede maken de hype waar, en de rest van de herkomst is in stilte ook uitstekend.

Panama ist klein im Volumen und unverhältnismäßig groß im Ruf. Der Grund ist Geisha — die Sorte, die Hacienda La Esmeralda Mitte der 2000er auf die Specialty-Karte setzte und die seither sowohl das Kronjuwel des Genres als auch sein Lieblingsziel für Vorwürfe der Überteuerung ist. Beides kann wahr sein.

Das wichtigste Anbaugebiet ist Boquete im Hochland von Chiriquí, mit Volcán und Santa Clara dazu. Eine gut aufbereitete panamaische Geisha ist Jasmin, Bergamotte, tropische Früchte — teeartig, transparent, unverkennbar. Der Rest der panamaischen Tasse — Catuaí, Typica, Bourbon — neigt zu klar, süß und sanft säurebetont.

Wenn du jemals eine panamaische Geisha zu einem vernünftigen Preis auf einer Karte siehst: probier sie. Die guten halten den Hype, und der Rest der Herkunft ist still und exzellent dazu.