PANAMA FLYING PUMAS "HUMMINGBIRD" GEISHA GREEN TIP WASHED
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2,200.00 ฿
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📍 NEW SPECIAL DROPS 📍
2026 HARVEST
PANAMA
FLYING PUMAS
" HUMMINGBIRD "
GEISHA GREEN TIP
WASHED
JASMINE • COFFEE BLOSSOM • BERGAMOT
GOLDEN PASSIONFRUIT • STRAWBERRY
Location and Terroir
Located in the Volcan region of Chiriqui, in Panama, the Farm benefits from the influence of the Barú and Colorado Volcanoes, resulting in fertile, mineral-rich soils ideal for specialty coffee cultivation.
Situated at an average altitude of 1800 meters above sea level, the farm fosters the development of high sugar concentrations in the coffee cherries, yielding coffees with intricate flavor profiles.
Estate, once scarred by logging, now thrives as a sanctuary for coffee, adorned with over 20 native tree species. Beyond a mere coffee farm, Flying Pumas champions biodiversity, converting pastures into a blend of coffee plants and native trees nurtured by unique soil, shaped by volcanic activity and diverse microclimates. Nestled at elevations of 1750 to 1900 meters, its region hosts diverse ecological life, including majestic big cats in La Amistad Natural Park. The Ngöbe-Buglé community's agricultural expertise is pivotal to our operations, while Los Pozos' thermal waters add to the area's allure. Our vision extends to creating a 180-hectare sanctuary that harmonizes nature, conservation, regeneration, and sustainable coffee cultivation.
PROCESSING METHODS
Washed Process
The Anaerobic Washed process combines the clarity of washed coffees with the complexity of controlled fermentation.
1. Selection and Harvesting
Cherries are carefully selected at peak ripeness to ensure a consistent, high-quality base.
2. Climatic Stabilixation
Atter harvesting, the cherries are washed and stabilized for 8 to 24 hours under controlled conditions.
They are then transported to the processing plant in sealed 80 Ib Ecotact bags.
3. Depulping and
anaerobic fermentation
At the plant, cherries are first left to ferment whole, then depulped and placed in Ecotact bags to ferment with mucilage for approximately 12 hours, allowing for a short and controlled anaerobic fermentation.
After this stage, the coffee is washed and transferred to drying.
4. Drying process
Phase 1 - Controlled solar drying
The coffee is dried under filtered sunlight using shade mesh for approximately 6 days
(144 hours).
Phase 2 - Shade drying
Drying continues under permanent shade for approximately 19 days (450 hours, allowing gradual stabilization.
