Panama
Panama is a relatively small coffee producer, but it holds a disproportionately large reputation for quality, particularly thanks to the world-renowned Geisha (or Gesha) varietal. The coffee culture in Panama is a blend of traditional Central American styles and a highly sophisticated, internationally recognized specialty coffee scene, especially in the Chiriquí Highlands (Boquete, Volcán, Cerro Punta).
Here are the different ways to order coffee in Panama and what's typically in them:
Traditional & Home-Style Coffee
In more local eateries ("fondas," "comedores"), markets, or family homes, you'll find simpler, more common coffee preparations.
Café Negro: Black coffee.
What's in it: Typically drip-brewed coffee, often strong. Sugar (azúcar) is always available on the side. Instant coffee (café soluble) is also commonly used in homes and smaller, casual establishments.
Café con Leche: Coffee with milk. This is a staple for breakfast and throughout the day.
What's in it: Hot brewed coffee (often strong) mixed with a significant amount of hot milk. The ratio can vary; it's a creamy, milky coffee. Sugar is usually added to taste by the consumer. In some settings, evaporated milk or sweetened condensed milk might be used for extra richness and sweetness.
Espresso-Based Drinks (Common in Modern Cafes and Tourist Areas)
In major cities like Panama City, and especially in the coffee-growing regions of Boquete and Volcán, you'll find a thriving specialty coffee scene with cafes offering a full range of espresso-based beverages, similar to what you'd find worldwide.
Espresso / Café Solo: A concentrated shot of coffee.
What's in it: Finely ground coffee, brewed under high pressure with hot water. Typically 1-2 ounces, topped with crema. You can ask for a "doble" for a double shot.
Americano:
What's in it: Espresso diluted with hot water. It aims to provide a strength comparable to drip coffee but with the distinct flavor profile of espresso. Can be ordered iced (helado or frío).
Latte (Caffè Latte):
What's in it: Espresso with a large proportion of steamed milk and a thin layer of microfoam on top. It's appreciated for its smooth, creamy texture.
Customization: Widely available with various flavor syrups (vanilla, caramel, mocha, hazelnut) and alternative milk options (soy, almond, oat) in modern cafes. Can be ordered iced.
Capuchino (Cappuccino):
What's in it: Espresso with roughly equal parts steamed milk and thick, airy foamed milk on top. It generally has a stronger coffee presence than a latte due to the higher foam ratio. Often topped with cocoa powder or cinnamon.
Mocha:
What's in it: A latte with chocolate syrup or powder added, often topped with whipped cream and chocolate drizzle or shavings.
Macchiato:
What's in it (Traditional Espresso Macchiato): Espresso "stained" with a small dollop of foamed milk on top. It's a strong coffee with just a hint of milk.
What's in it (Latte Macchiato style): Often a layered drink with steamed milk at the bottom, topped with espresso poured through the milk, and then foam.
Cortado:
What's in it: Espresso "cut" with a small, roughly equal amount of steamed milk. Served in a small glass, it's designed to mellow the espresso's intensity without overpowering its flavor.
Flat White:
What's in it: Espresso with velvety steamed milk, characterized by very little or no distinct foam, resulting in a smooth, integrated texture and a stronger espresso flavor than a latte. More common in higher-end or internationally-influenced cafes.
Cold Coffee Drinks
Iced coffee is a refreshing and popular choice, especially in cafes.
Café con Hielo / Café Frío / Café Helado: Iced coffee.
What's in it: Brewed coffee or espresso poured over ice. You can add milk/cream and sugar/sweetener.
Blended Iced Coffees / Frappes:
What's in it: Similar to international blended coffee beverages, with coffee, ice, milk, and various flavorings blended until smooth. These are common in larger, modern cafes.
Carajillo (Spanish-style spiked coffee): While not exclusively Panamanian, this popular Spanish coffee cocktail is found in some bars and restaurants.
What's in it: Espresso mixed with a shot of liquor, typically brandy, rum, or Licor 43 (a Spanish vanilla liqueur), served hot or cold over ice.
Specialty & Geisha-Focused Offerings
Panama's prestige in the coffee world comes from its ultra-premium specialty beans, particularly the Geisha varietal. In high-end cafes and at coffee farms, you'll find special attention paid to brewing methods that highlight these unique beans.
Geisha / Gesha Coffee: This is the crown jewel of Panamanian coffee.
What's in it: Coffee made exclusively from the Geisha varietal. It's almost always prepared using precise manual brewing methods like a pour-over (e.g., Chemex, V60) or Aeropress to fully extract its delicate and complex flavors.
Flavor Profile: Geisha coffee is famous for its distinct floral (jasmine, rose, lavender), citrus (bergamot, tangerine, grapefruit), and fruity notes (peach, apricot, berries), often with a tea-like body and a bright, clean finish. It's very expensive and often served black to appreciate its nuanced profile.
Single Origin Offerings: Many specialty cafes will highlight coffee from specific farms or regions within Panama, allowing you to experience the diverse flavors produced by their unique terroir (volcanic soil, high altitude, cool mountain climate, bajareque mist). Key regions include Boquete, Volcán, and Renacimiento.
Varietal Specifics: Beyond Geisha, you might find cafes offering coffee from other high-quality Arabica varietals grown in Panama, such as:
Pacamara: A cross between Pacas and Maragogype, known for its large beans and complex flavors, often bright, sweet, and aromatic with notes of chocolate, honey, and cinnamon.
Typica: Offers a balanced body with a mellow, creamy taste.
Caturra: Known for its bright acidity and sweet, fruity flavor.
Bourbon: Distinctive for its rich, buttery mouthfeel and consistent sweetness.
Experimental Processing Methods: Panamanian producers are innovators. In specialty cafes, you might encounter coffees that have undergone:
Natural Process: Drying the whole cherry, which imparts intense fruitiness and a fuller body.
Honey Process: Removing the skin but leaving some sticky mucilage on the bean during drying, resulting in syrupy sweetness and enhanced body.
Anaerobic Fermentation: A controlled fermentation in an oxygen-free environment, leading to unique and sometimes intense fruity or boozy notes.
Key things to remember when ordering:
"Café de altura" (High-altitude coffee): This term indicates coffee grown at higher elevations, which generally leads to denser, more complex beans.
"Finca" (Farm): Many specialty coffees are traceable to a specific farm (e.g., Hacienda La Esmeralda, Janson Coffee Farm, Kotowa Coffee), emphasizing their quality and origin.
Spanish Terms: While English is widely spoken in tourist areas and many cafes, knowing basic Spanish coffee terms (e.g., café solo, café con leche, helado) will be beneficial and appreciated.
Experience Geisha: If your budget allows, trying a cup of Panamanian Geisha is a unique and highly prized coffee experience.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.