Café Unido

Panamanian beans are the whole point at Café Unido's Union Market café, poured from partner farms in the volcanic highlands of Boquete and Volcán.

Panamanian coffee at the centre of the bar

The beverage programme runs on Panamanian coffee from partner farms in Boquete and Volcán, including producers working with the celebrated Geisha variety. The menu covers single-origin pour-overs, espresso, Americano, batch coffee, cold brew and a Coco Americano, so a visit can be a precise tasting or a quick daily order.

The Geisha flight is the clearest expression of that focus, setting several Geisha coffees side by side for their floral character. Sourcing and roasting are treated as one continuous chain from harvest to roast, aiming to let altitude, microclimate and volcanic soil show in the cup. For something less austere, the Spiced Manzana Latte sits in the same coffee-bar rhythm, while the Coco Americano shows the menu's coffee-adjacent playfulness. The whole thing runs on direct relationships with Panamanian producers, which is why a terroir argument can be made at all: without the farm partnerships, a Geisha flight would only be a price tier.

An all-day café that turns into a bar

Union Market is the fuller version of a brand that first tested the city with a small counter inside La Cosecha. It opened in April 2026 with 69 seats, indoor and outdoor tables, and a creative studio for music, content and community programming, and the format carries the day from breakfast and lunch through to wine, cocktails and tapas at night.

Service follows that arc: efficient café pacing early, then a slower evening built around small plates, drinks and conversation. The room is casual, and the crowd shifts from morning coffee regulars to neighbourhood breakfast and lunch traffic to evening guests after a Panamanian-rooted café-bar.

Start with Panama Geisha, then eat around it

Order Panama Geisha first, because it explains the sourcing faster than anything else on the board. Cold brew or batch coffee makes the simpler stop, and the pour-over bar is where origin clarity lands hardest.

The food reads as an extension of the coffee rather than a separate menu. Sandwiches, bowls and empanadas carry the daytime, then the kitchen moves to tapas and small plates with wine and cocktails as the evening settles in. Read the whole thing by time of day and the café makes immediate sense: farm-to-cup coffee first, Panamanian-inflected food arranged around it.