Mocca d’Or Best of Panama, where Arabica and Fine Robusta come together

Laatst bijgewerkt op: 18/04/2026

What happens when you bring together two worlds that rarely coexist equally? With Best of Panama, Mocca d’Or shows that Specialty Arabica and Fine Robusta not only complement each other, but together can create a new flavor palette. The result is a distinct, layered blend from Panama, developed by Q-graders Judith Konsten and Niels te Vaanhold.

In the specialty coffee world, Robusta is little used because of its less complex flavor compared to Arabica. Mocca d’Or shows with this blend that it can be different. In Best of Panama, both the Panama Boquete Arabica and lot Eros, an 80+ Fine Robusta from Kiva Estate, are given equal roles.

This 50/50 composition makes the blend exceptional. Both coffees are 100 percent specialty, both sourced from Panama, and both selected for character, complexity and cupping score.

“Robusta is still often underestimated,” says Judith Konsten, Q-grader at Mocca d’Or. “Fine Robusta can surprisingly have notes of tropical fruit.” Eros proves that, with intense aromas, full body and a refined sweetness thanks to a careful anaerobic fermentation process.

Panama, but different

Panama is known worldwide for its high-quality Arabica. Fine Robusta of this level from Panama, on the other hand, is rare. Through Judith, certified Q Robusta Grader, direct contact with the producer of Eros was established. She tasted this coffee years ago during World of Coffee in Athens and continued to follow its fate.

Kiva Estate also sees the collaboration as special. “We’re thrilled that the Eros lot will be part of this Best of Panama blend. It’s an honor for us at Kiva to be included in this special edition.”

Kiva Estate and Eros, Fine Robusta with ambition

Behind Eros is Kiva Estate, a team of native Panamanians with backgrounds in IT, marketing and management. What connects them is a friendship of more than 30 years and the ambition to produce the best Fine Robusta in Panama.

At a time when many young people were leaving the coffee sector, they deliberately chose Coffea canephora. They invested a year in knowledge and research in South and Central America, brought specialist Olmedo from Nicaragua to their plantation and chose the BRS2314 variety for its high cupping scores and strong resistance to coffee rust.

On a hill near Penonomé, they built their estate step by step, including carefully selected post-harvest equipment. Eros, named after the Greek god of love and passion, shows how refined Robusta can be. The anaerobic fermentation process provides intense aroma, balanced flavor and full body.

The international breakthrough came during World of Coffee in Athens, where European roasters and the Coffee Quality Institute praised their Fine Robusta.

Flavor profile and brewing recommendation

Best of Panama combines the aromatic character of Panamanian Arabica with the structure and sweetness of Fine Robusta. The result is a full-bodied sweet cup with notes of 70 percent dark chocolate, tropical fruit and vanilla.

Recipe milk based, with oat drink

• 20 grams of ground coffee
• 40 ml of espresso, divided between two cups
• Supplement to 140 ml with oat drink

This preparation produces a distinctively full and sweet flavor, with clear notes of milk chocolate and almond.

Espresso recipe

• 18 grams in
• 45 grams from
• Extraction time approximately 26 seconds

A powerful espresso with balance between sweetness, body and aromatic complexity.

Mocca d’Or Best of Panama is available in limited editions at affiliated specialty coffee and tea stores. View outlets here.