Panama - Flying Pumas Natural Cold Ferment Lot 25059

Located in the Volcán Region of Chiriquí, Panama, Flying Pumas is a regenerative coffee estate that spans 120 hectares. Bordering the La Amistad Natural Park, its coffees, which grow within a dedicated 60 hectare patch, coexist with over 20 native tree species and big cats — like the mountain lions it is named after.

The lush ecosystem of Flying Pumas is defined by fertile, mineral-rich volcanic soils created by close proximity to the Barú and Colorado Volcanoes. It sits at an average altitude of 1,800 masl, where a unique convergence of latitude and altitude creates microclimates of mist and shifting light variations.

The wild charm of Flying Pumas sensory profile emerges from the restoration of farmlands scarred by years of logging. Made better by deep and constant collaboration with the indigenous Ngöbe-Buglé community whose ancestral expertise brings structure to the estate's wild potential

Together, Flying Pumas, the Ngöbe-Buglé community who aids them, and the Panamanian terroir craft coffees that capture the intricate sweetness of a forest’s rebirth.

It is a benchmark that has already yielded results. In 2023, Simon SunLei won the China Barista Championship with a blend that utilized Flying Pumas. Only two years later, their second harvest placed 15th in the Geisha Washed category at the Best of Panama 2025.

While Flying Pumas nurtures an impressive range of coffee varieties — including SL-28, Pacas, Pacamara, Typica, Bourbon Naranja, Sidra, and Catuai — Geisha is their dominant harvest, representing 80% of the farm’s total production.

However, each variety is grown and processed with the same intense dedication and innovation. The estate employs advanced agricultural techniques that prioritize both plant health and long-term sustainability.

They maintain an optimal planting density of approximately 2,086 trees per hectare, which ensures each coffee tree within the estate’s regenerative ecosystem. This meticulous care extends into precise pruning in the field to ensure optimum growth.

After harvesting, cherries undergo controlled micro-fermentations and slow sun-drying, methods designed to maximize clarity and intensify the coffee’s natural flavor profile.