Floral, Jasmine, Sugar Cane

Mario Fonseca founded Mil Cumbres in Paraiso, Volcan on the slopes of the Baru Volano only 31 miles from the Pacific Ocean and the Caribbean Sea. The high elevation and the prevailing Pacific Ocean breeze creates a unique micro-climate for coffee. (Check out the Road to Mil Cumbres on our Youtube page.)

Due to a historically low yield for coffee in Panama this year, coffee from that country is hard to come by in 2026. We were lucky to secure a small amount of this incredible coffee from Mario as this year represents our first year working directly with him.

This Giesha lot was harvested at 1700-1900 meters. The cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being moved to air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to heighten the natural sweetness of the Giesha even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.

This one is a classic! Very complex, floral, rose, lemongrass, strawberry, jasmine, honey, sweet. This Geisha really benefits from at least 10 days of rest after roast date.

We have set roast dates for this coffee. If you order other coffee in addition to this one, your entire order will be roasted and shipped on the chosen roast date.

Lemondrop, sweet

Mario Fonseca founded Mil Cumbres in Paraiso, Volcan on the slopes of the Baru Volano only 31 miles from the Pacific Ocean and the Caribbean Sea. The high elevation and the prevailing Pacific Ocean breeze creates a unique micro-climate for coffee. (Check out the Road to Mil Cumbres on our Youtube page.)

Due to a historically low yield for coffee in Panama this year, great coffee from that country is hard to come by in 2026. We were lucky to secure a small amount of this incredible coffee from Mario as this year represents our first year working directly with him.

This Pacamara lot was harvested at 1750-1800 meters. Like the Geisha lot we are offering from Mil Cumbres, the cherries were first floated to remove under-ripes, then pre-dried for 24 hours before being placed in air tight tanks for 28 hours. Nitrogen was introduced to the tanks every six hours to highten the natural sweetness of this Pacamara even more. The coffee was then dried in temperature and humidity controlled dark rooms for 25-30 days.

In the cup, hard candy, orange/lemon zest, white pepper, deeply sweet.

This one needs at least ten days of rest from roast date.

The Kii factory is run by the Rungeto Farmers Cooperative in Kirinyaga and serves about 1250 farmers. Members deliver cherry to the factory as soon as it is picked, and it's depulped after sorting and separating. The coffee is then fermented (typically overnight) before being washed with fresh river water, and then dried in full sun.

This is coffee is part of a microlot that was constructed from several AA day lots at the factory and represents the very best coffee Kii has to offer.

Kii provided one of our most popular coffees in 2025 and we are excited to have it back. In the cup, lemon zest, preserved lemon, cherry, grapefruit, dark chocolate with a long sweet finish. This year’s selection is a bit thicker bodied, denser, and slightly sweeter than last year’s.