While small in volume, Panamanian coffee boasts exceptional quality, thanks to groundbreaking processing methods that continually redefine global coffee standards.
At 1998, based in Malmö, Sweden, we celebrate the relentless innovation of specialty coffee producers like those in Panama.
Producers such as Jamison Savage, Wilford Lamastus, Ratibor Hartmann, and Jean-Paul Langenstein have introduced pioneering techniques like carbonic maceration, biodynamic farming, anaerobic fermentation, and temperature-controlled fermentation tanks. These methods enhance coffee profiles with complex flavors, refined acidity, and unique sweetness.
Panama’s creativity cements its status as a specialty coffee leader, a legacy we deeply admire.