Floral, Jasmine, Sugar Cane
Mario Fonseca founded Mil Cumbres in Paraiso, Volcan on the slopes of the Baru Volano only 31 miles from the Pacific Ocean and the Caribbean Sea. The high elevation and the prevailing Pacific Ocean breeze creates a unique micro-climate for coffee. (Check out the Road to Mil Cumbres on our Youtube page.)
Due to a historically low yield for coffee in Panama this year, coffee from that country is hard to come by in 2026. We were lucky to secure a small amount of this incredible coffee from Mario as this year represents our first year working directly with him.
This Giesha lot was harvested at 1700-1900 meters. The cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being moved to air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to heighten the natural sweetness of the Giesha even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.
This one leans more towards a classic washed Geisha in flavor profile: Very complex, floral, rose, jasmine, sweet.
We have set roast dates for this coffee. If you order other coffee in addition to this one, your entire order will be roasted and shipped on the chosen roast date.
Floral, Jasmine, Sugar Cane
Mario Fonseca founded Mil Cumbres in Paraiso, Volcan on the slopes of the Baru Volano only 31 miles from the Pacific Ocean and the Caribbean Sea. The high elevation and the prevailing Pacific Ocean breeze creates a unique micro-climate for coffee. (Check out the Road to Mil Cumbres on our Youtube page.)
Due to a historically low yield for coffee in Panama this year, coffee from that country is hard to come by in 2026. We were lucky to secure a small amount of this incredible coffee from Mario as this year represents our first year working directly with him.
This Giesha lot was harvested at 1700-1900 meters. The cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being moved to air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to heighten the natural sweetness of the Giesha even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.
This one leans more towards a classic washed Geisha in flavor profile: Very complex, floral, rose, jasmine, sweet.
We have set roast dates for this coffee. If you order other coffee in addition to this one, your entire order will be roasted and shipped on the chosen roast date.
