Since 2020, scientists and partners Anthony Mendoza and Anellys Cano of Los Mendoza Coffee approach coffee cultivation as the union of discipline and environment.

Their estate sits high on Barú Volcano in Bajo Grande, Cerro Punta, where Geisha grows between 2,300 and 2,400 masl. At this elevation, conditions are always changing. Summer nights drop close to freezing, blanketing the farm and surrounding forest in a thin veil of ice. By day, intense sunlight raises the warmth and humidity, shifting the pace once again.

As temperatures rise and fall, the plants adapt — extending maturation and concentrating energy on protective compounds that allow them to thrive under extreme conditions. But, more than survival, these changes contribute to the depth and clarity of flavor. 

The fruit of Anthony and Anellys’s approach is their first microlot: Ian, named after their firstborn son. Its Geisha Honey CRD carries a gentle intensity through the taste of orange blossoms, papaya, pear, mandarine, and strawberry. All sweet flavors that echo the climate where it was formed.

This is coffee production shaped by the scientific method’s focus on observation, patience, and replicability. This batch of Geisha is the first expression, and the beginning of what will be a continuing series of thoughtful, site-driven lots from Los Mendoza.

Join us in savoring this blend of two worlds by getting yours now.