Lemondrop, sweet
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, great 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 Pacamara lot was harvested at 1750-1800 meters. Like the Geisha lot we are offering from Mil Cumbres, the cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being placed in air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to highten the natural sweetness of this Pacamara even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.
In the cup, hard candy, orange/lemon zest, white pepper, deeply sweet.
Lemondrop, sweet
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, great 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 Pacamara lot was harvested at 1750-1800 meters. Like the Geisha lot we are offering from Mil Cumbres, the cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being placed in air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to highten the natural sweetness of this Pacamara even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.
In the cup, hard candy, orange/lemon zest, white pepper, deeply sweet.
