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Panama Boquete - Classic Pods

*Packaging may vary

Panama Boquete

Classic Pods


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OU Kosher Certified


Our Panama Boquete coffee has distinctive acidity and a sweet, well-rounded flavor. The sweetness originates from a brown sugar tasting note at the start, with hints of nutty butter pecan and a citrusy tangerine finish.

This Panama coffee is sourched from the Casa Ruiz Estate, a family owned estate located near the town of Boquete between Volcan Buru National Park and La Amistad International Park within the province of Chiriquí, Panama. The Ruiz family has worked in the Boquete coffee industry for three generations. They are also one of the founding donors of the Ngabere literacy program named for theindigenous population called the Ngabe, who work on the estate during the harvest. Plentiful rainfall and hot sun make Panama an amazing location for coffee farming. 

This single-serve coffee is compatible with many popular K-Cup® brewing systems. "Keurig" and "K-Cup" are registered trademarks of Keurig Green Mountain, Inc. Fresh Roasted Coffee LLC is not an affiliate nor licensee of Keurig Green Mountain, Inc

Panama Boquete - Classic Pods

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Panama Boquete - Classic Pods

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Butter Pecan

Brown Sugar


A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

Washing Process

Fully washed
The drying process

Drying Process

Sun-dried, mechanical dryers
The varietal type

Coffee Varietal

Caturra, Catuai, Bourbon, Mundo Novo


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Nov - Mar


Dec - Mar
Mountainous Panamanian landscape.


While coffee’s Panamanian roots run as deep and far back as the early 1900s, the country’s prominence in international markets didn’t come until Geisha showed up in the ‘60s. Since then, the verdant landscape of the Chiriquí Highlands has become a hotspot for impeccable coffee, which, in turn, brought their other va...

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