Coffee production in Panama has been occurring in the Boquete Valley since the early 20th century, although coffee was growing wild all over the Pacific coast region of Panama at that time. The International Coffee Organization (ICO) has grouped mild arabica as the variety of coffee that is grown in Panama. It is known that the best quality of coffee in Panama is grown in the Boquete Valley.  Since the Coffee Review of 2008, many Panamanian coffees have received very high ratings (reaching up to 94.66 in 2018) and fetched record prices at auction ($1,762 x Kg in 2018).
About 25 years ago the country’s coffee production started to steadily decline from a peak of around 13,000 Tons a year in the mid 1990’s. By 2014-15 this had fallen to 6,200 Tons. Many of the country’s
most prominent farms were thriving, however.   Panama’s volcanic soil, the altitude and climatic conditions offer an ideal environment for producing specialty coffee. Indeed, it is because of this ideal environment and reputation for quality that farmers chose to plant great tasting cultivars which has helped to elevate Panama’s reputation in the specialty coffee industry.
Panama’s coffee production is tiny compared to some of the larger coffee producing countries. The total coffee production of Panamá today is about 7,500 Tons with only 40% exported as green beans to North America, Asia and Europe.

One of the leading drivers of the excitement surrounding Panamanian coffee is the attention to detail throughout the whole process from the coffee picking and maintenance of the farms through to the processing.
Panamanian coffees are well known for production of small lots. This is a result of the small scale of individual farms as well as the cost of producing specialty coffees with the care and attention required.