Panama - Mount Totumas Typica | Ply Cold Fermentation Natural 100g - Archived

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40

Mount Totumas was built on an ecological mission before it was ever a coffee farm. In 2008, two brothers purchased 140 hectares of land bordering La Amistad, Central America's largest highland national park, to establish an eco-resort and private nature reserve. Coffee came later, when neighbors from a nearby finca helped them recognize the land's potential for premium high-elevation growing. Their first 500 trees went in the ground in 2014; today, the farm has grown to over 10,000 trees planted between 1800 and 1900 meters. Every lot is shade grown within a reforested canopy of native, fruiting, flowering, and nitrogen-fixing trees, a deliberately biodiverse system that supports birds, wildlife, and the health of the coffee itself. The surrounding cloud forest regulates climate and prevents erosion, functioning as both backdrop and partner to the farm's operation. That ecological philosophy carries through to the harvest floor: Mount Totumas took first place in the NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. category at Best of Panama in 2023, and sixth in 2024. This TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. is processed using a meticulous multistage method: hand harvested, double sorted, floated, and rinsed with spring water, then shade dried for five days before entering a 15-day cold anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. A final slow dry in a greenhouse over four weeks completes the process. The result is a cup with bright florals, complex tropical fruit, and a lingering candy-like sweetness. From our roasting team: "A well-rounded cup with clear, clean notes, good bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and a pleasant sweetness throughout."