Panama’s Best Barista Is a Greek From Corfu

The best barista in Panama is Petros Korakianitis, a Greek from Corfu, who immigrated to the Latin American country in 2015.

Korakianitis represented Panama at the recent 2024 World Barista Championship, held in South Korea, and impressed the judges with his masterful fusion of two coffees from two separate farms in Panama.

“It was a unique experience and an honor to represent Panama in the world championship,” Korakianitis told Greek Reporter. “I learned a lot in the competition which was of very high standards. The interesting thing was that three of the top baristas used coffee from Panama, regarded as the best quality coffee in the world.”

A barista is an espresso machine “coffee artist” who has extensive knowledge about coffee and prepares, decorates, and serves drinks to customers.

For the World Barista Championship that took place in Busan, South Korea. the Greek artist used two Gesha variety coffees from Panama, one produced by Abu Coffee at 1,550MASL in Boquete, roasted 11 days previously, and a naturally processed coffee from Ninety Plus Gesha Estates in Silla de Pando, Volcan.

Using the Abu Gesha, pulled at 20g into 50g out, the espresso course had notes of orange blossom, mandarin, and green grape, and a pink grapefruit finish.

Using the Ninety Plus Gesha Estates and cold-distilled whole milk, the 4:1 milk beverage served at 55 degrees Celsius, has notes of passionfruit, peach yogurt, and vanilla ice cream.

Both Geshas combined with a cascara syrup, oleo saccharum, and Greek yogurt, all nitrogen homogenized for flavors of bergamot, cinnamon, caramel, and ginger beer.

Greek barista in Panama creates specialty coffees

Korakianitis has been in the coffee industry since 2014, starting as a barista, and he has developed his knowledge and passion for coffee since.

He is now the head barista at Toño’s Cafe Bakery, a cosmopolitan meeting place serving specialty Panamanian coffee. Toño’s is an experience of flavors, colors, and aromas that offers a variety of Panamanian coffees from internationally recognized farms with signature roasting.

He is also the co-owner of the roastery Cafeto Factory, which produces specialty coffee distributed to bars, restaurants, and hotels in Panama.

Korakianitis started his professional career in his hometown Corfu. He then moved to Kalamata in the Peloponnese, Athens, and ended up in Panama. Meanwhile, he has visited most countries of South America.

“I decided to settle in Panama because it produces the best coffee in the world,” he said. “Of course, I miss Greece, but Panama offers me the opportunity to further my passion for coffee.”

“Although Panama is a leading producer of good quality coffee until recently, there was not a great interest in specialty coffees. Now Panama is investing heavily in producing varieties and blends,” Korakianitis said.

The coffee varieties grown in Panama are 82 percent of Arabica and 18 percent of robusta. Arabica coffee, grown in the Chiriquí highlands at an elevation range of 2,300 to 3,500 feet (700–1,070 meters), is considered the highest quality coffee of Panama. The coffee produced here is said to be of a sharp taste, fragrant, with a mild degree of acidity.

Korakianitis revealed he plans to establish a coffee academy in Panama. “I want to offer my knowledge and experience to the younger generation. To make students aware of the importance of specialty coffees.”

He told Greek Reporter that his coffee-making skills are influenced by his Greek roots and the coffee culture of the country. “At Toño’s we make freddo, which is not known in Panama, and Greek coffee.” he said. “We try to promote Greek coffee varieties as much as we can.”

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