{"title":"Panama","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003ePanamas should be roasted half way between the end of the 1st cracks and beginning of 2nds.  If that has too much citrus or floral for your taste, you can take it almost into the 2nd cracks, but no further.  The nice estates do not come cheap.  With Panama, you typically get what you pay for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eA good Panama is comparable to an island coffee, and a Panama Gesha varietal green coffee commands $30 - $100 a pound but who can justify that? On the flip side, there is a LOT of mediocre Panama coffee on the market and very little of it is organic and it has little use other than to turn into flavored coffee.  Panama \u003cspan\u003eBoquette\u003c\/span\u003e is the most common region and does not tell you anything about the taste simply by the name, as both some of the best estates and boring coffees all come out of Boquette.   \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"panama-camiseta-estate","title":"Panama Camiseta Estate","description":"\u003cp\u003eThe Baru Volcano is the highest mountain in Panama and has a surreal beauty. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan.\u003c\/p\u003e\n\u003cp\u003eOf course the coffee grown on the mountain is fantastic as well. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Red apple, raisin, apricot, brown sugar, and flashes of other flavors appear and disappear as the coffee changes temperature while you're sipping at your mug.\u003c\/p\u003e\n\u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. You really only want to take it about 25 seconds past the 1st cracks. On the lighter side of that range you get a tart coffee (but not grassy) where the apple and apricot flavors are pronounced and the acidity is on the higher end. Take it to the dark side of that range and you have more of the brown sugar, dried fruit flavors with a muted acidity. Right in the middle of it is our favorite -- it has a butter pecan\/toffee sweetness covering a tart apple with medium zippy acidity. Very pleasant aftertaste, and overall, it tastes like normal coffee -- this isn't a natural processed fruit bomb or a bright citrus Kenya. This is just a really high end complex Central American coffee. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630887501912,"sku":null,"price":7.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/1670444191678.jpg?v=1738611872"},{"product_id":"panama-natural","title":"Panama Lerida Natural","description":"\u003cp\u003eWe sample so many boring Panama coffees every year. They're almost all overpriced -- even when you find a really nice one, it costs more than it should. But Panama DOES churn out really, really good coffee, you just have to either pay through the nose or else hunt far and wide to find it.\u003c\/p\u003e\n\u003cp\u003eThis one comes from the \u003cspan data-mce-fragment=\"1\"\u003eLerida Estate which is less of an estate, and more like a tropical rain forest. There are trails throughout the ecological reserve, and over 500 species of birds live here. Exotic fruits and plants are abundant -- and even more importantly -- respected. The coffee growing in the reserve is seen as a bonus, not the primary focus.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a microlot of natural processed coffee, of which they only produce a few dozen bags. These sun-dried beans are of stellar quality -- they are well-sorted and very clean with few defects. It's all single varietal Catuai and hand processed. \u003c\/p\u003e\n\u003cp\u003eIt's easy to roast and behaves pretty much exactly like a natural Ethiopian coffee. However, I take it 4 degrees darker than an Ethiopia. The taste is sweet and fruity -- matcha green tea, honeydew melon, creamy, bubble gum. No earthiness. Not muddled. Just a really pleasant and unique Central American natural. \u003c\/p\u003e\n\u003cp\u003eThis coffee arrived in the USA in October 2020.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894252120,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}]},{"product_id":"panama-lerida-loma","title":"Panama Lerida","description":"\u003cp\u003eYou have to be careful with Panama coffee because the cheap ones - you don't want. The expensive ones -- often overpriced. The good expensive ones? Delicious! So here it is -- a somewhat expensive, but very high quality Panama coffee. It came to us in vacuum sealed bags to keep it super fresh. It's all single varietal Typica. It's not terribly complex, but it's so smooth and drinkable. It will remind you of a Jamaica Blue Mountain with its creamy milk chocolate smooth quality.\u003c\/p\u003e\n\u003cp\u003eLerida is less of an estate, and more like a tropical rain forest. There are trails throughout the ecological reserve, and over 500 species of birds live here. Exotic fruits and plants are abundant -- and even more importantly -- respected. The coffee growing in the reserve is seen as a bonus, not the primary focus.\u003c\/p\u003e\n\u003cp\u003eThe Panama is a delicate bean so be careful with dropping it at high heat -- you don't want to scorch it. You also don't want to overroast it. Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. You really only want to take it about 30-40 seconds past the 1st cracks. This makes it pleasant and balanced, with just hints of black currant and orange and some nice milk chocolate. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897430616,"sku":null,"price":6.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201105_215840557.jpg?v=1738611725"},{"product_id":"panama-san-sebastian","title":"Panama San Sebastian","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. Volcan is basically the Baru Volcano which is the highest mountain in Panama and has a surreal beauty and overlooks Boquete. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan. San Sebastian Farm sits towards the bottom of the volcano so it's right on the edge of the two regions, and I've seen some refer to the farm as Volcan and some refer to the farm as Boquete, but technically it is a Volcan region coffee.\u003c\/p\u003e\n\u003cp\u003eOf course all of the coffee grown on this mountain that I've ever had tried has been fantastic. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Floral (rose), Lemondrop, Matcha Tea, Apricot, Cherry, and flashes of other flavors appear and disappear as the coffee changes temperature while you're sipping at your mug.\u003c\/p\u003e\n\u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. We roast this like a fancy Costa Rica microlot and keep it quite light. 6 degrees past the ending of the first cracks. Very pleasant aftertaste, and overall, it tastes like normal coffee -- this isn't a natural processed fruit bomb or a bright citrus Kenya. This is just a really high end complex Central American coffee. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival May 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630899200088,"sku":null,"price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/695.jpg?v=1738611713"},{"product_id":"panama-cafe-de-eleta","title":"Panama Cafe de Eleta","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. Volcan is basically the Baru Volcano which is the highest mountain in Panama and has a surreal beauty and overlooks Boquete. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan. \u003c\/p\u003e \u003cp\u003eCafe De Eleta is in a rainforest in the northern part of the Vulcan region in an area known as Piedra Candela, only a couple miles from Costa Rica. Of course all of the coffee grown on this mountain that I've ever had tried has been fantastic. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Floral (nasturtiums?), Caramel, Grapefruit, Chocolate, Apricot and flashes of other flavors appear and disappear as the coffee changes temperature while you're sipping at your mug. \u003c\/p\u003e \u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. We roast this like a fancy Costa Rica microlot and keep it quite light. 6 degrees past the ending of the first cracks. The grapefruit comes in the aftertaste, and the caramel in the beginning, and even though it sounds odd, the different stages of flavor in this coffee work well together. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans. \u003c\/p\u003e \u003cp\u003eUS Arrival July 2018\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630900772952,"sku":null,"price":4.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/860.jpg?v=1738611687"},{"product_id":"panama-boquete","title":"Panama Boquete Cafe Ruiz","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. We got to visit this farm (Cafe Ruiz) in Boquete a couple years ago and pick out this lot. Met the farmer Plinio Ruiz (he is crazy!) and hung out for the day. What I've found with Panama is that all of them are a bit pricey, but some lots are boring and more like a Nicaragua whereas some lots are well worth the money -- floral and sweet and a little fruity on par with a really nice Costa Rica. This is one of the very first arrivals from Central America this year, and it's not the best one that will come in, but it's good. It's fresh. It's well sorted and flavorful. It reminds me more of an El Salvador than a Panama -- it doesn't have those floral or fruity notes that you might be hoping for. But it DOES have a sweet, clean profile with nutty, brown sugar, vanilla, marshmallow notes. \u003c\/p\u003e\n\u003cp\u003eWe roast it quite light. 8 degrees past the ending of the first cracks. Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. If you like microlot El Salvador and Costa Rican washed process coffees, you'll dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2021\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29902767161432,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20210424_205213256_1.jpg?v=1738611604"},{"product_id":"panama-la-gloria","title":"Panama La Gloria","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. Volcan is basically the Baru Volcano which is the highest mountain in Panama and has a surreal beauty and overlooks Boquete. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan. La Gloria Estate sits towards the bottom of the volcano so it's right on the edge of the two regions, and I've seen some refer to the farm as Volcan and some refer to the farm as Boquete, but technically it is a Volcan region coffee.\u003c\/p\u003e\n\u003cp\u003eOf course all of the coffee grown on this mountain that I've ever had tried has been fantastic. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it has an extra layer of complexity. Slight hints and flashes of floral (rose), grapefruit, chocolate, and apricot are there if you really pay attention as the coffee changes temperature while you're sipping at your mug. I'm getting a hint of earthiness, but it's not bad; I can call it dark cacao and it doesn't bother me. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. We roast this like a fancy Costa Rica microlot and keep it quite light. About 5 degrees past the ending of the first cracks. Very pleasant aftertaste, and overall, it tastes like normal coffee -- this isn't a natural processed fruit bomb or a bright citrus Kenya. This is just a really high end complex Central American coffee. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival June 2020\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33014537715800,"sku":null,"price":6.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20200612_023314.jpg?v=1738611515"},{"product_id":"panama-pacamara","title":"Panama Pacamara","description":"\u003cp\u003eYou have to be careful with Panama coffee because the cheap ones - you don't want. The expensive ones -- often overpriced. The good expensive ones? Delicious! So here it is -- a somewhat expensive, but very high quality Panama coffee. It came to us in vacuum sealed bags to keep it super fresh. It's all single varietal Pacamara which is a very large bean. It's not terribly complex, but it's so smooth and drinkable. It will remind you of a Jamaica Blue Mountain with its creamy milk chocolate smooth quality.\u003c\/p\u003e\n\u003cp\u003eLerida is less of an estate, and more like a tropical rain forest. There are trails throughout the ecological reserve, and over 500 species of birds live here. Exotic fruits and plants are abundant -- and even more importantly -- respected. The coffee growing in the reserve is seen as a bonus, not the primary focus.\u003c\/p\u003e\n\u003cp\u003eThe Panama is a delicate bean so be careful with dropping it at high heat -- you don't want to scorch it. You also don't want to overroast it. Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. You really only want to take it about 30-40 seconds past the 1st cracks. This makes it pleasant and balanced, with just hints of black currant and orange and some nice milk chocolate. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2020\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33480977219672,"sku":null,"price":6.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201105_215808884.jpg?v=1738611476"},{"product_id":"panama-boquete-washed-geisha","title":"Panama Boquete Washed Geisha","description":"\u003cp\u003eThis is from the famous Finca Lerida estate in the Boquete region of Panama.\u003c\/p\u003e\n\u003cp\u003eGeisha is commonly processed either via washed or natural process, and we bought both.\u003c\/p\u003e\n\u003cp\u003eThere is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.\u003c\/p\u003e\n\u003cp\u003eHowever, in my experiments, it seems like the very best roast can be obtained by treating it like a honey-process coffee (except roast it a few degrees darker than a honey coffee), which means lots of air-flow, slow steady heat, and small batch sizes. Everything about Geisha beans are delicate. I aim for just shy of a 15 minute roast in our drum roaster, and end the roast just two degrees lighter than Costa Rica La Minita or Nicaragua, but about 4 degrees darker than Costa Rica Honey coffees that we have carried in the past. However, it's pretty forgiving! The lightest roasts have the most floral, jasmine, delicate notes, while a few degrees darker is more peach and cherry, but right in the middle is a blend of floral and fruit and sweetness. And there was no need to wait three days to drink it. In fact, Geisha coffees lose their complexity of flavor more quickly than most coffees, so I wouldn't let it sit too long. \u003c\/p\u003e\n\u003cp\u003eA few degrees difference does give you very different results but all of them stood out as being special and fancy. It is a delicate bean that is susceptible to scorching, so if you have a drum roaster, don't preheat it above 350 degrees, and go lower than that if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 40 seconds more, let it out. We give it a burst of heat and less airflow for the last 30 seconds of the roast, and keep the roast to 15 minutes or less.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: October 2020 in vacuum packed foil bags\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33488102981720,"sku":null,"price":19.45,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20201110_190448647.jpg?v=1738611475"},{"product_id":"panama-boquete-natural-geisha","title":"Panama Boquete Natural Geisha","description":"\u003cp\u003eThis is from the Anselmito Estate in the Boquete region of Panama.\u003c\/p\u003e\n\u003cp\u003eGeisha is commonly processed either via washed or natural process, and both are really floral, but the natural is a little more intense, so that's the one we ordered this year.\u003c\/p\u003e\n\u003cp\u003eThere is a LOT of information out there on how to roast geisha coffee. The consensus seems to be that it has a soft center and doesn't need as much air flow to fully roast. That you want to roast it about to the same level as any other nice Costa Rica, and that you shouldn't drink it for at least 3 days after roasting it.\u003c\/p\u003e\n\u003cp\u003eHowever, in my experiments, we just roast this like any other natural processed coffee. Lots of airflow, don't scorch it, let it out right at the end of the first cracks. You end up with a coffee full of sweetness, orange blossom, flower petal, medium body, juicy, cherry, medium acidity, citrus, long aftertaste.  It's better the next day; great for Christmas morning.\u003c\/p\u003e\n\u003cp\u003eUSA Arrival: October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":33488142565464,"sku":null,"price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20231107_200220183.jpg?v=1738611474"},{"product_id":"panama-carmen-estate","title":"Panama Carmen Estate","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. Volcan is basically the Baru Volcano which is the highest mountain in Panama and has a surreal beauty and overlooks Boquete. Orchids naturally grow in the wild, rainbows are always present, everything is a lush green, and it has a jungle-like feel to it. Birdwatchers, hikers, anthropologists, photographers, etc all enjoy the beauty of Baru Volcan. This is where Carmen Estate exists.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOf course all of the coffee grown on this mountain that I've ever had tried has been fantastic. Think of it as a Costa Rica, it has that balanced acidity, citrus undertone, and pleasant coffee taste. But it really is its own origin. The aroma of brown sugar\/coffee cake sets the stage, and then tastes of toffee, flowers and citrus leaves me very happy.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKeep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. About 5 degrees past the ending of the first cracks is where you want to land. It takes a LOT of heat at the end of the roast and wants to stall out during the first cracks, so give it a lot of momentum going into the first cracks. If you like microlot El Salvador and Costa Rican washed process coffees, you'll really dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans.\u003c\/p\u003e\n\u003cp\u003eUS Arrival December 2022\u003cbr\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39654267191384,"sku":null,"price":6.11,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211002_194158524.jpg?v=1738611423"},{"product_id":"panama-boquete-berlina-estate","title":"Panama Boquete Berlina Estate","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. This one is is Northern Panama in Boquete and was founded by a German who was meticulous to detail. The coffee is 100% ripe when it is picked, and it is sorted carefully and processed on site. They are proud of their work and their harvest.\u003c\/p\u003e\n\u003cp\u003eWhat I've found with Panama is that all of them are a bit pricey, but some lots are boring and more like a Nicaragua whereas some lots are well worth the money -- floral and sweet and a little fruity on par with a really nice Costa Rica. This is one of the very first arrivals from Central America this year, and it's very good. It reminds me of a really nice Costa Rica. It has some red apple, juicy, sweet, citrus, caramel notes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it quite light. 8 degrees past the ending of the first cracks (just like a Costa Rica). Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. If you like microlot El Salvador and Costa Rican washed process coffees, you'll dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: April 2022\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39894783983704,"sku":null,"price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG-8752.jpg?v=1738611397"},{"product_id":"panama-boquete-la-santa-estate","title":"Panama Boquete La Santa Estate","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. This one is is Northern Panama in Boquete and was founded in the 1960's by the Gallardo family and is now in its third generation of farmers. The coffee is 100% ripe when it is picked, and it is sorted carefully and processed on site. They are proud of their work and their harvest.\u003c\/p\u003e\n\u003cp\u003eThis is one of the very first arrivals from Central America this year, and it's very good. It reminds me of a really nice Costa Rica. It has some lemon, juicy, floral, caramel notes with a lot of acidity. Sort of a breakfast-blend vibe. . \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe roast it quite light. 8 degrees past the ending of the first cracks (just like a Costa Rica). Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":48637287072031,"sku":null,"price":6.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240519_171847619.jpg?v=1740675014"},{"product_id":"panama-boquete-hortigal-estate","title":"Panama Boquete Hortigal Estate","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. This one is is Northern Panama in Boquete grown by Eira Maria Suarez and her daughters on 34 acres, all above 4000 feet and grown under native shade trees. Located in the highlands of Boquete, the Hortigal estate has been family owned for over 100 years.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is very floral. We roast it similarly to a Costa Rica and keep it fairly light, 8 degrees past the ending of the first cracks.  For sure keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49478921814303,"sku":null,"price":6.67,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_221524951.jpg?v=1740674864"},{"product_id":"panama-boquete-finca-isabel","title":"Panama Boquete Finca Isabel","description":"\u003cp\u003eThe two main coffee regions in Panama are Boquete and Volcan. This one is is Northern Panama in Boquete and was founded by a German who was meticulous to detail. The coffee is 100% ripe when it is picked, and it is sorted carefully and processed on site. They are proud of their work and their harvest.\u003c\/p\u003e\n\u003cp\u003eWhat I've found with Panama is that all of them are a bit pricey, but some lots are boring and more like a Nicaragua whereas some lots are well worth the money -- floral and sweet and a little fruity on par with a really nice Costa Rica. This one is the latter and reminds me of a really nice Costa Rica. It has some apricot, plum and brown sugar notes and is very well balanced and not super difficult to roast.  \u003c\/p\u003e\n\u003cp\u003eWe roast it quite light. 8 degrees past the ending of the first cracks (just like a Costa Rica). Keep it out of the 2nd cracks. Even as you approach 2nd cracks, the bean has lost a lot of what makes it special. If you like microlot El Salvador and Costa Rican washed process coffees, you'll dig this one -- and you'll want to roast it pretty much under the same roasting curve and end points that you use for those beans. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: September 2025\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":51338771431711,"sku":null,"price":7.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/Panama.jpg?v=1763824429"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/panama.jpg?v=1647829813","url":"https:\/\/happymugcoffee.mom\/collections\/panama.oembed","provider":"Happy Mug","version":"1.0","type":"link"}