Panama Mama Cata Estate Geisha – Anaerobic Natural Next Roast Wednesday, August 5th A breathtaking expression of Panama's most celebrated variety — the Geisha. Grown at high elevation on the storied Mama Cata Estate in Chiriquí, this anaerobic natural lot delivers extraordinary aromatic intensity: cascading tropical fruit, hibiscus, and a syrupy, berry-like sweetness that lingers long after the cup is empty. Roasted to order in Hilo, Hawaii. Origin: Mama Cata Estate, Boquete, Panama Harvest: January 17, 2026 Roast: Light Variety: Geisha Process: Anaerobic Natural (48-hour fermentation, 27-day raised bed drying) Flavor Hibiscus Tea • Bergamot • Blueberry • Milk Chocolate • Jasmine A beautifully expressive Geisha with layers of floral aromatics and vibrant tropical fruit. Bright hibiscus and bergamot lead into ripe mango sweetness before finishing with silky milk chocolate and lingering jasmine. Sweet, complex, and remarkably vibrant from hot to cool. One of the Original Geisha Estates Long before Geisha became the world's most celebrated coffee variety, Mama Cata Estate was quietly cultivating it on the volcanic slopes of Boquete. The farm is one of the three original estates growing Geisha in Panama, alongside Hacienda La Esmeralda and Don Pachi. While Esmeralda introduced the variety to the world with its historic 2004 Best of Panama victory, Mama Cata has continued producing exceptional Geishas with remarkable consistency for decades. Today the estate is led by José David, continuing a family tradition of careful cultivation and meticulous processing. A Fifteen-Year Partnership Paradise's relationship with Mama Cata stretches back more than fifteen years. Our founder and roastmaster, Miguel, first visited the estate in 2009, beginning one of Paradise's longest-standing direct producer relationships. Since then, José David has entrusted us with many of the farm's finest coffees—from classic Honey Geishas and Mokkita Naturals to experimental lots produced exclusively for Paradise. Together we've explored new processing techniques including Geisha Champagne Natural fermentations and some of the first Geisha Wet-Hulled experiments ever produced in Panama. That spirit of collaboration continues with every harvest. Crafted for Clarity and Complexity This lot comes from the Cable 1 & 2 blocks of Mama Cata Estate and was harvested on January 17, 2026. Freshly picked cherries underwent a carefully controlled 48-hour anaerobic fermentation before being slowly dried for 27 days on raised beds. The result is a coffee with exceptional sweetness, layered florals, and remarkable transparency—capturing both the unmistakable character of the Geisha variety and the elegance that has made Mama Cata one of Panama's historic Geisha producers. Brewing Recommendation We recommend brewing as a pour-over or aeropress to highlight the coffee's floral aromatics and layered fruit sweetness. Allow the coffee to cool as the profile continues to evolve, revealing additional citrus, chocolate, and jasmine notes throughout the cup. Explore our full Geisha Coffee Collection — including Kona, Guatemala, and Taiwan Geisha lots. For another extraordinary Geisha variety coffee, visit our Kona Geisha Cold Ferment Washed.