COFFEE PLANT - Panama Canephora Kiva Mana Anaerobic Filter 200g

Whole-bean specialty coffee from Panama, roasted by COFFEE PLANT roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of dark chocolate, honey, spices and dried fruits.

Country: Panama

Region: Penonome

Farm: Kiva Mana

Varietal: Canephora BRS 2314

Processing: Anaerobic

Altitude: 550 m a.s.l.

FLAVOR – delicate fruity acidity and a long chocolate finish

This Fine Robusta from Panama has a high body, typical for this coffee species, a gentle fruity acidity, and a long chocolate aftertaste. Its aroma features notes of spices, dried fruits (plum, apricot), and cocoa. In the cup, dominant flavors include dark chocolate, spices, dried fruits, and honey. The taste also carries a slightly herbal/tobacco-like note, which is characteristic of this species.

PROCESSING – Anaerobic

Canephora BRS2314 is a botanical variety of robusta grown in Panama, originally from Brazil. Cultivated at around 600 m a.s.l., it underwent anaerobic fermentation with the addition of fermentation yeasts. You’ll find notes of dark chocolate, spices, honey, and dried fruits.

The cherries of this Canephora were first soaked briefly, then transferred to another tank filled with water, where fermentation yeasts were added for anaerobic processing. After 48 hours, the coffee was run through a depulper, then spread on raised beds and dried.

FARM

Kiva Estate is a team of native Panamanians with diverse professional backgrounds whose 30-year friendship eventually led them into the world of coffee cultivation. Two members of the team already owned pastureland and cattle, and during one of their gatherings the idea of growing Fine Robusta was born.

The team spent a year learning across South and Central America, visiting top plantations, trade fairs, and meeting experts. One major challenge was the low popularity of Robusta and the lack of suitable equipment—and in some countries its cultivation was even prohibited. With the help of Olmedo from Nicaragua and BRS2314 seeds from Brazil, the first plantation near Penonomé in Coclé was established.

Step by step, the team acquired post-harvest processing machinery, despite many jokes and laughter from neighbors. The first harvests were promising, and Kiva Estate Fine Robusta gained recognition in Europe at World of Coffee in Athens, making its way into prestigious coffee venues.

This unusual combination of a Brazilian robusta variety, the experience of the Kiva Estate team, and Panama’s growing conditions resulted in the production of a Fine Robusta from Panama.

ROASTER’S NOTE

Interest in fine robustas in our market is lower than it was 2–3 years ago, but globally more and more countries are trying to create significantly more drinkable robustas than those we know from espresso-oriented roasts. What makes this coffee especially interesting is that when we think of Panama, we usually think of Geisha. Here we have a Brazilian-origin variety grown in Panama at around 550–600 m a.s.l. The processing was quite intense—anaerobic with added yeast. As a result, we get a good-quality fine robusta with a complex sensory profile that only slightly resembles the typical characteristics of this species.

In the aroma, the coffee shows herbs, nuts, and noticeable dried-fruit and alcohol notes. In the cup: high body, very low and smooth acidity, spices, honey notes, and dried fruits. This is certainly not a coffee for everyone—especially not for those who prefer light, very delicate Arabicas. Here we’re dealing with a rather intense coffee that only subtly reminds you that it is indeed a robusta.