Panama - Mil Cumbres Geisha Natural Lot 3
Panama - Mil Cumbres Geisha Natural Lot 3
Panama - Mil Cumbres Geisha Natural Lot 3
Panama - Mil Cumbres Geisha Natural Lot 3

Panama - Mil Cumbres Geisha Natural Lot 3

305.00 Sale Save

strawberry, lychee, red grapes, peach juice

Weight 200 grams
Roast Profile Filter & Espresso

Producer: Mario Fonseca Imendia
Farm: Mil Cumbres
Location: Cordillera, Volcan, Panama
Variety: Geisha
Process: Natural
Altitude: 1,600 - 2,000 masl

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Mil Cumbres is a first-generation coffee farm in Cloud Valley, Cordillera, Volcan founded by Mario Fonseca, whose Geisha & Pacamara have ranked among the top auction lots at the Best of Panama. In 2024, Mario’s Flair Geisha broke into the Auction Lots for the first time, ranking 17th in the Geisha Washed Category, along with the achievement of 2nd Place in Varietals with a Pacamara —a coveted level-up from placing 6th in 2023.

A lawyer by trade, Mario was inspired by his uncle Payin, whom he regards as the true coffee enthusiast & credits for imparting the passion to keep discovering Panama's distinctive & diverse coffees to him since his youth.

He graciously acknowledges how Mil Cumbres' accomplishments are possible because of the strong camaraderie among the country's coffee-growing community, reminiscent of the spirit of unity that led to the SCA Panama's establishment in the 1990s, & is exemplified by the generous mentorship of Mario by Ratibor Hartmann, seasoned 3rd generation producer of the celebrated Hartmann coffee family heritage.

Panama Geisha is a rare, delicate, and complex variety well-loved for its sweet florality and citrus highlights. Since its debut win at the Best of Panama auction in 2004, it has kept specialty coffee lovers everywhere captivated by its endless possibilities, delicacy, complexity, and clarity of flavors.

As such, it is often showcased on coffee competition stages by a great number of coffee champions, and it also continues to fetch the highest prices.

While a coffee’s truest intrinsic qualities are still largely believed to be showcased best by traditional washed processing due to the demucilaging, washing, and scrubbing steps removing all traces of fruit from the bean, the acquired expertise of award-winning emergent producers, like the Mil Cumbres team, allows them to direct the flavor character of the Panama Geisha towards a seemingly endless diversity of delightfully surprising trajectories through innovative techniques.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium (700 - 900 microns)
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 91°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C
  1. Heat water to 91°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium (700 - 900 microns).

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

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To get a well-extracted espresso—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.