Since as early as the 15th century, across cultures and throughout the world, we’ve brewed coffee.
Why do so many of us ask for it’s help in our mornings of need? What is it that compels us to smile every time we sense the smell of it?
And how come even non-believers find a cup in there hand from time to time?
I want to understand this instinct, that unites us all.
Join me on a quest through history, science and belief to discover the heart of this wonderful plant and tell the story of coffee.
Coffee production in Panama was occurring in the Bouquet Valley by the early 20th century, although coffee was growing wild all over the Pacific coast region of Panama by this time, when production did not match domestic consumption. The (ICO) has grouped mild arabica as the variety of coffee that is grown in Panama as the variety of coffee that is grown in Panama. The best quality of coffee in Panama is grown in Boquete. In the Coffee Review of 2008,two Panamanian coffees have received higher rating and fetched record prices than the coffee from Costa Rica. This is mainly due to the unprecedented success of the Geisha varietal. This varietal originated from Ethiopia and arrived via Tanzania and Costa Rica in the 1960s in Panama. But only in 2004,its outstanding taste profile was recognized. In 2021 one pound of Panama Geisha beans fetched $2.600 in an auction.
While each of Colombia's various coffee-growing regions has a distinct character in the cup, Nariño's unique climate conditions contribute to the special, sparkling quality of the coffees there. The dramatic slopes and valleys that comprise the landscape in this department have direct effect on the temperature modulation that creates these high-acidity, super sweet coffees: Warm, humid air collects in the lowlands during the day and creeps gently up the mountainsides at night, a combination that allows coffee to thrive at much higher altitudes than mos tof the rest of the country, as much as 2,300 meters above sea level.