Panama - Los Mendoza Geisha Honey CRD

Los Mendoza began in 2020, when scientists and husband-and-wife team Anthony Mendoza and Anellys Cano united their shared love for coffee and science.

Their estate rises high on Barú Volcano in Bajo Grande, Cerro Punta, where Geisha grows between 2,300 and 2,400 masl. Here, temperatures shift constantly — from frost-laden nights to intense daytime sun. Anthony and Anellys lean into these extremes, treating the farm as a living laboratory where environmental pressure and scientific rigor shape distinctive cup profiles.

It’s a coffee journey built on constant exploration and experimentation. Best of all, as their understanding of coffee deepens, their family grows alongside it.

In 2025, they harvested their first micro-lot, “Ian,” named after their first of three children. It’s a debut that reflects both the farm’s demanding conditions and the careful intention guiding every step of its production.

Panama Geisha is prized for its delicacy and depth as a variety known for sweet florality, lifted citrus, and clarity that continues to define the world’s most celebrated competition cups.

At Los Mendoza, that natural brilliance is shaped with scientific intent. Anthony Mendoza and Anellys Cano refine their Geisha’s expression through close observation and deliberate post-harvest design. Their estate sits near the peaks of Barú Volcano, where dramatic temperature swings place steady stress on the coffee trees. In response, the plants slow their maturation, concentrating protective compounds in the cherries and building layers of complexity over time.

After harvest, the cherries undergo a carefully controlled process: depulped fermentation for 72 hours in a cold environment, followed by an extended eight-day drying period in a climate controlled room. Finished with a soft honey process, each step is designed to preserve structure while drawing out depth and definition.