PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST
PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST

PANAMA | LA MULA KITA GEISHA WASHED BOP AUCTION LOT | LIGHT ROAST

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  • COUNTRY: PANAMA
    REGION: CHIRIQUI
    ESTATE: FINCA LA MULA
    PRODUCER: WILLEM BOOT & KELLY HARTMANN
    ELEVATION: 1700 - 1800 m.a.s.l.
    VARIETAL: GEISHA
    PROCESS:  KITA WASHED
    IMPORTER: SYMMETRY COFFEE ROASTERS
    LOT: BEST OF PANAMA LOT GW-16 AUCTION LOT
    IMPORTER: SYMMETRY COFFEE ROASTERs
  • CUPPING NOTES:
    RIPE PEACH
    CANDIED LEMON SLICE
    LYCHEE IN SYRUP

  • FILTER ROAST
    FOR POUR OVER AND FILTER COFFEE
  • COFFEE COMES IN 15g PRE-DOSE VACUUM BAGS
    READY TO FREEZE
  • BREWING TIP

    16g/260g/92 °C, Comandante 27 clicks
    bloom with 50g of water
    at 30" pour 50g of water
    at 60” 80g of water
    at 1’30” 80g of water
    target finish drawdown at 2’20"

 

ABOUT FINCA LA MULA

This year Symmetry Coffee Roasters participate the Best of Panama auction.

La Mula was also #1 Winner of Best of Panama 2014 and two times winner of Good Food Awards 2016!

 

Finca La Mula is a small, quality-focused micro-farm owned by Willem Boot and managed by Kelly Hartmann of the multi- generational Hartmann coffee farming family. It was planted in 2007 by a group of 15 indigenous Ngöbe-Buglé coffee farm workers, who were students of the Escuela de Café. This school was founded by Panamanian coffee farmer Graciano Cruz, and he organized courses in coffee cultivation, harvesting, processing and cupping.

Finca La Mula is located on the southern slopes of the Baru volcano in the Chiriqui province of Panama, at an elevation of 1700 to 1800 meters. The farm consists of roughly 6,000 Geisha varietal coffee trees. La Mula features three Geisha strains : the green and bronze tip, as well as a hybrid dwarf varietal.

WORDS FROM PRODUCER

In 2004 I tasted Geisha coffee when the variety was first presented at the BOP on 2004. Shortly after my personal discovery of Geisha, I was approached by a fellow Panamanian coffee farmer - Graciano Cruz - who told me about a unique piece of land on the slopes of the dormant Baru Volcano. In 2006, I visited the land for the first time. The fantastic elevation of 1700 to 1800 meters and the beautiful view of the valley south of Boquete gave me enough reasons to turn a dream into reality. The land was renamed 'Finca La Mula' (I visited the farm first on a mule) and eventually we planted more than 6,000 coffee trees on the steep, wooded slopes of this new Geisha coffee farm. The planting of the Geisha babies was a true challenge for the team of fifteen Ngöbe-Buglé workers. Since the beginning of the 19th century, the Indian population has been indispensable for the existence of the Panamanian coffee culture. They perform all the essential farming tasks: from weed management to pruning and fertilizing the coffee trees, to picking the ripe coffee berries. The hardest work, planting, requires the most physical effort. In particular at La Mula. In the absence of a regular road, all coffee seedlings had to be hand carried and transported on foot through the trails winding through the forest.

 

ABOUT THE PROCESS: LOT KITA WASHED

  • Dry fermentation washed
  • 24 hours of maceration
  • Followed by a slow drying protocol.

 

Read more about this auction lot here.

Read more about the farm here.


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