About Panama Paso Ancho

The micro-region of Paso Ancho (One particular hill in the Volcan region) produces coffee of amazing character. Until Carlos at Carmen Estate started his own micro-mill a few years back, most these coffees got lost into ‘big lots’ or became part of the well-known Florentina coffee. As Carmen Estate has a very limited production, we asked Carlos a couple years ago if he could start buying some of his neighbor’s coffee and process it for us as Paso Ancho coffee. Same microclimate, soil, elevation (up to 1900m) and tree varieties… same great coffee. Coffees from Paso Ancho are full of aroma, flavor, body and acidity. This year’s Paso Ancho has a nice note of ripe blackberry.

his coffee is from the Paso Ancho area west of the town of Volcan. It is processed by the Aguilera famely who own Carmen Estate Coffee. This micro-region is heavily influenced by both the Pacific and Atlantic Oceans. This area has cool frost free nights and dry, sun drenched days which create optimal growing conditions. This coupled with the volcanic rich soil and superb drainage are ideal for the cultivation of their Arabica varieties. Full aroma, flavor, body and acidity. Nice notes of ripe blackberry. Caturra and Typica.

About Panama

Panama borders Columbia and Costa Rica. Panama’s coffee producing areas are located in the regions around one of the highest inactive volcanoes of Central America, the Volcan Baru (3,475 m. / 11,400 ft.); Boquete, Volcan, and˜ Renacimiento.

The uniqueness about Panama’s Coffees are the microclimates present, and its surrounding land full of rich nutritional and fertile soils, making these high lands perfect conditions to cultivate and harvest a great variety of special coffees.

Currently the Association of Special Coffees of Panama cultivates the following varieties: • Geisha • Typica • Bourbon • San Ramon • Pashe • Catuai • Caturra