Carlos was a very knowledgeable, funny guide. He started out picking coffee beans when he was 11 years old, working his way up in the company with many jobs including being a coffee taster and now as a guide. He loves coffee, drinking at least 4 cups a day.
But onto the tour. It was a fact-filled tour starting with some general information of the area, a tour of one of the company's 11 farms in the Boquete region, a jaunt through a processing factory, and ending with a coffee cupping (a coffee tasting basically). Chet said it was nice to be learning again; traveling can sometimes make the brain go stagnant.
Panama is not a large coffee producer/exporter by any means compared to other countries in the region such as Costa Rica and Colombia. However, Panama does produce some of the most expensive coffee with most of it grown in the Boquete region. One company, Hacienda Esmeralda, in the region produces a coffee that goes for $350/kilo at auction. There are over 1000 coffee farms in the area. Sadly with the high prices land is selling, many people are cashing out and the coffee farms are leveled to make room for development.
The farm wasn't organized in a plantation style but more in a forest manner with coffee trees interspersed between shade and citrus trees. The coffee fruits are little red fruits (similar to a cranberry fruit except on a tree) that are individually hand picked. After picking, the fruits can go through several different processes: natural, honeyed, continuous cycle, and washed. These all deal with different ways of drying, fermenting, and removing the skins of the fruit. The natural process is where the fruits are laid out in troughs in the sun to naturally ferment and dry; this is more for specialty coffee. The most common methods are washed and continuous. We got to see the fruits being processed in the washed method where the fruits are washed, sorted by floaters and sinkers (floaters don't make great coffee), the red skin is removed, the beans are fermented, then pre-dried, dried, the second skin removed, sorted by color, density, size, and shape, and finally aged for several months. From there the beans are sold, roasted, ground, and finally made into a cup of coffee; quite the process! After seeing the processing, we went to the coffee shop and got to try different coffee roasts from light to medium to dark roast. Light roast tasted a little more tea like with a more fruity flavor and the darker roasts tasting more like normal coffee. All in all, a very cool tour.
The last day we were in Boquete we took a nice long walk around the town and valley. We ended at the fair grounds where the annual Flower and Coffee festival is held in January. Some of the flower gardens were still blooming and sooo beautiful to see! I was hoping to see some tropical flowers in the gardens, but they were mostly plants (alyssum, pansies, impatients, petunias, snapdragons, etc.) you could find in the nurseries back home. Nonetheless, very pretty.
After two full days of travel, we are now hanging out for a couple days in the small beach town of Santa Teresa, Costa Rica.
Until next time,
Karen and Chet
Coffee fruits (in the red skin) and the beans (in the yellow skin). |
Coffee plant blooming. The flowers smell like citrus/jasmine flowers. |
Natural method of drying fruits. |
Fermentation of beans. |
Pre-drying of beans. |
Aging of beans |