Panama
A very small producer, concentrated in Bocas del Toro and grown largely by Ngäbe-Buglé communities under organic certification.
Panamanian cacao is grown mainly in Bocas del Toro province on the Caribbean coast, much of it by Ngäbe-Buglé farmers on small shaded plots with organic certification widespread.
Volumes are very small. The speciality trade works with cooperative-organised lots, and the country is more visible in craft chocolate than its tonnage would predict.
- Flavour families
- fruity, floral, acidic
- Named growing regions
- Bocas del Toro(recorded in the catalogue; the regional index is not yet published)
Growing conditions
Grown in Bocas del Toro and neighbouring Caribbean-coast areas, under shade in high rainfall, predominantly organic.
Production scale
A very small producer.
Flavour character
Often described as fruity and floral with brisk acidity.
Based on a small number of speciality lots rather than on the province's output as a whole.
Related
Varieties grown
- TrinitarioTrinitario planting on small shaded plots in Bocas del Toro, predominantly organic.
Characteristic flavours
- FloralOften described as fruity and floral with brisk acidity, from a small number of cooperative-organised lots.
- BlossomReported often enough in this origin's material to be characteristic, though fermentation and roast decide whether it survives into a given bar. Orange blossom, elderflower, honeysuckle — the lighter floral register, and the one cocoa butter itself contributes.
Growing regions
- Bocas del ToroA Caribbean province of Panama and effectively the whole of its cacao production, grown largely by Ngäbe-Buglé farmers on small shaded plots with organic certification widespread.
Sources
- ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)
- Quarterly Bulletin of Cocoa Statistics — International Cocoa Organization (ICCO)(citation identity confirmed; passage not re-read)