Coffee Origin
Compare 9 current Panama specialty coffees from independent UK roasters by process, tasting notes and price.
Sorted with featured coffees first.
9 coffees
A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.
A natural Gesha from Hacienda La Esmeralda in Panama, slowly dried to highlight the variety's floral sweetness and rich, moreish character.
A washed Gesha from Hacienda La Esmeralda's Canas Verdes farm in Panama, showcasing floral clarity and the refined sweetness this producer is known for.
A Gesha from Elida Estate in Panama, showing fresh fruit acidity, vivid florals, and the aromatic clarity associated with the Lamastus family farms.
A carbonic maceration Gesha from Finca Deborah in Panama, elegant and vibrant with delicate florals, botanical aromatics, winey acidity, and a syrupy texture.
A washed Panama filter roast with a refined Geisha profile of clementine, honeysuckle, caramel, and white tea.
A very light natural Pacamara from Finca La Alqueria in Panama, grown at 1460 MASL and suited to espresso or filter with blueberry, poached pear, and pomelo notes.
A very light washed Geisha from Black Mountain in Panama, offering jasmine, mandarin, and orange blossom clarity for filter or modern espresso.
A very light anaerobic natural Chiroso from Blackmoon Farm in Panama, grown at 1700 MASL with fig, basil, and red fruit notes.
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