Specialty coffee in Chiriqui province has currently developed an industry that has placed several of its products at the top of the coffee market worldwide, while simultaneously creating tourist experiences that brings visitors closer to the production, traditions, and history of this region. The growth has been such that next year, the world largest event in the coffee industry will be held in Panama: The World of Coffee Panama 2026.
For this reason, our Special Guest is Francisco Serracin, a coffee-growing expert who, through Don Pachi Estate, helped launch the Geisha variety to international recognition. He also contributed to the training of technical figures in the sector and strengthens ties between producers, baristas, and consumers. His work has made Chiriqui a global benchmark for coffee quality, and on this occasion, he offers The Visitor – El Visitante his vision of this innovative industry and how it is merging with tourism to create development and opportunities.
Since when has the World of Coffee been held, and what is its importance for the global coffee industry?
“The World of Coffee began around the year 2000, when the need arose to unite the industry, consumers, and those who provided machinery for the industry. It was also complemented by events such as barista competitions that offered something different within the industry, because it had never been centralized in the way it was at the World of Coffee. They also began to bring in specialists on very specific topics related to coffee growing worldwide.”
What motivated CAMCHI to support Panama’s hosting of this global event in 2026, and how was this major milestone achieved?
“Look, this is the first time that the World of Coffee will be held in a producing country like Panama and this has definitely been an achievement thanks to the effort and work of almost 30 years that the Specialty Coffee Association of Panama has carried out, in addition to the fact that we have Panama’s Geisha, which has managed to become the most expensive, exotic and costly coffee in the world. Additionally, the effort and work that the producers have put in throughout all this time is what has caused the organizers of World of Coffee to set their eyes on Panama. We are without a doubt the epicenter of coffee quality in the world. There are other countries that are very large producers in Latin America, but we, an extremely small country, with very limited production, have managed to be the ones for carrying out the World of Coffee and where we estimate we will be welcoming more than 20,000 tourists from all over the world, the perfect excuse for many of these visitors to discover Panama”.
How will this major international gathering help develop and boost Panamanian tourism?
“The economic boost that the World of Coffee will bring to Panama City in October 2026 will be extraordinary, starting with hotel occupancy and all the events taking place within the framework of this convention. For example, there’s currently a group called the Coffee Society working to highlight coffee shops in Panama City, so that those who visit us and don’t have the opportunity to travel to the production areas in Chiriqui can try Panamanian coffee in the best coffee shops, specifically in the Bella Vista area, which will be the hub of all coffee shops in the capital”.
What activities does CAMCHI has planned in the coffee region during the World of Coffee Panama 2026?
“The Specialty Coffee Association, together with the Coffee Circuit Foundation, will also have the opportunity to shine, organizing tours for those who have the opportunity to go and explore the coffee circuit during the World of Coffee Panama, in the regions of Boquete, Tierras Altas, Renacimiento, and Hornitos, which is now beginning to have a small coffee production and is also part of the Circuit.
We are trying to provide a structure so that when all these people come to Chiriqui, they can experience firsthand the birthplace of Geisha, along with a tourist offer that makes the trip attractive, whether by land or plane, to taste extraordinary coffees in situ”.
