Sensory Perception and Physicochemical Characteristics of Geisha Coffee From Different Production Zones in Panama

Abstract

Coffee terroir highlights distinct characteristics shaped by its origin, giving it identity and added value that is especially appealing to consumers in specialty markets. Factors including environmental conditions, farming practices, and processing techniques are important in defining a product's origin. Unique characteristics from the previous factors have positioned Panama favorably in the specialty coffee market. Specifically, the Geisha coffee variety is Panama's most valuable coffee, but there is limited information on Panama's coffee terroir. This study aimed to determine whether there are distinct terroir qualities and if physicochemical or sensory attributes differentiate Geisha coffees across Panama production zones. Green coffee beans from the 2023–2024 harvest, all washed processed, were collected from four Panama production zones: Boquete, Potrerillos Arriba, Renacimiento, and Sensory Perception. Physicochemical analyses were applied to green beans, roasted beans, and brewed coffee using standard methods. Sensory attributes such as aroma, flavor, and taste intensity were evaluated by a screened panel using the Rate-All-That-Apply (RATA) method. Variables were statistically analyzed using correspondence analysis (CA), multiple factor analysis (MFA), agglomerative hierarchical clustering (AHC), and discriminant analysis (DA). Physicochemical characteristics did not drive differences across production zones. Discriminant analysis demonstrated sensory attribute differences among the production zones. The findings from this study indicated specific characteristics that reflect regional terroir across Panamanian coffee production zones, providing evidence that terroir qualities do exist. Our results provided valuable initial information on the uniqueness of Panama Geisha coffees from these regions and an initial collection of sensory descriptors associated with these coffees by coffee consumers.