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Premium Artisan Coffee


At Panama Joe Coffee we roast only the highest quality coffee beans from the Highlands of Boquete in Chiriqui, Panama.

This area’s coffee is known for its’ exquisite aromas and flavors earning it the reputation to be some of the world’s best.

Our Roasting Process

Coffee Roasting is the process that transforms the chemical and physical properties of green coffee beans into roasted coffee. The roasting process is what creates the characteristic flavor of coffee, causing the coffee beans to expand and change color, taste, smell and density.

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Fair-Trade Values Delivered to your Doorstep

We pride ourselves on providing you with the best specialty coffee from Panama. Our coffee is produced using the most sustainable methods possible. All orders are shipped air right to your door.

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About Panama Joe

Ever find yourself wondering about the dynamics of coffee processing? Ever wonder how those weird-lookin’ beans are morphed into my daily cup of Joe? At Panama Joe we love sharing our knowledge and helping out fellow coffee lovers. Shoot us an email! We’d love to hear from you.

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Coffee Processing

Coffee Processing refers to the different methods used to convert the raw fruit, the cherry, of the coffee plant into a “green bean” ready for roasting. Inside each red cherry from the coffee plant there are typically two coffee beans nestled, flat sides together, protected by the skin and pulp of the fruit.

It is the process of gently extracting the beans from the remainder of the fruit that is described as being “wet” or “dry.”

How a coffee bean is processed is one of the important aspects that can affect the flavor of the coffee in your cup!

There are three different types of coffee processing.

 

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WET PROCESSING (Washed)

The fruit covering the bean is removed with special pulping machines. This leaves the 2 beans inside with a mucilage covering. The beans are then soaked in a bath for about 1 day to loosen the mucilage allowing some level of fermentation to occur. From there, the beans are cleaned and left to dry in the sun and breezes until they reach an optimum moisture content. The beans are then stored for a resting period of 3 to 6 months and then sent to a mill to be hulled of the final parchment layer before they are roasted.

Panama is well known for it’s “squeaky-clean” Washed processing.

Dry Process (Unwashed or Natural)

This is the oldest method of processing coffee.  The entire cherry (fruit of the plant) is first cleaned and then placed out in the sun to dry. Beans are then stored for a resting period.

Because of the fruity flesh surrounding the bean and just under, the skin is left on to dry around the coffee bean.  Since the parchment contains sugar, fermentation still occurs, though at a slower rate than the wet-processed beans.

The resulting flavors in the cup tend to be sweeter and fuller bodied with often an “earthy” finish.

Honey Process


This process falls in between the wet and dry processes.


The fruit covering of the cherry is pulped off. Then the beans are laid out to dry with the fruit’s mucilage still surrounding the beans. Beans are stored for a resting period and when they are ready for roasting they are sent to be milled, crunching off the firm, outer parchment layer.