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Panama: Mil Cumbres Lots 28225, Pacamara, Natural
  • Panama: Mil Cumbres Lots 28225, Pacamara, Natural
  • Panama: Mil Cumbres Lots 28225, Pacamara, Natural
Panama: Mil Cumbres Lots 28225, Pacamara, Natural

Panama: Mil Cumbres Lots 28225, Pacamara, Natural

Plum, Root Beer, Watermelon, Strawberry, Cherry
Producer Mario Fonseca
Farm Mil Cumbres, Volcan, Chiriqui, Panama
Method Natural
Varietal Pacamara
R.Profile Best for Filter
$34.00
Next Roast: December 01, 2025
Enjoy free delivery on all orders over $69
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About Producer & Farm

About the Producer

Mario Fonseca is a passionate first-generation coffee producer dedicated to quality and sustainability. He focuses on cultivating exceptional Pacamara and Geisha coffees, employing careful attention to detail, minimal chemical use, and biological farming methods. His dedication has made Mil Cumbres a recognized name in Panama’s specialty coffee scene, earning accolades for both flavour and craftsmanship.

About the Farm

Mil Cumbres, meaning “a thousand hills,” is located in the Cloud Valley near Volcán, Chiriquí, Panama, at 1,600–2,000m. The farm spans approximately 60 hectares, with 25 hectares under coffee cultivation and the remainder preserved as native jungle within Barú Volcano National Park. Its high-altitude, volcanic soils, and unique microclimates create ideal conditions for growing complex, flavourful coffees with excellent clarity and body.
Processing Method

Natural

At Mil Cumbres, the natural processing method is meticulously executed to enhance the inherent qualities of the coffee. After harvesting, the cherries are carefully sorted and floated to remove any low-density or defective beans. The selected cherries are then dried under controlled conditions, utilising raised beds to ensure uniform airflow and temperature regulation. This drying process is extended over several weeks to allow the cherries to ferment naturally, which intensifies the sweetness and complexity of the beans. Throughout the process, minimal intervention is employed, allowing the coffee's natural flavours to develop fully.

This approach results in a coffee that showcases a rich, full-bodied profile with pronounced fruity and sweet notes, characteristic of the Pacamara variety.
More Flavour Info

Overall Cupping Score*: 90.5

• Aroma: Plum, Root Beer, Milk Chocolate
• Acidity: Medium High - Bright, Watermelon, Strawberry, Cherry, Sweet Candy
• Body: Coating & Smooth
• Sweetness: Medium High - Red Plum, Cherry, Root Beer
• Aftertaste: Low - Warm Spices

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

• Coffee to Water Ratio: 1:17
• Grind Size: Medium-coarse - 600 µm
• Water Temperature: 94°C
• Brew Time: 2 minutes 30 seconds
Roasting Profile

• Roast level: Light
• Total roast time: ~5 minutes 20 seconds
• End temperature: 197 °C
• Development time: 0:45 (~14% dev ratio)

Why it matters:
This light roast is applied to preserve the coffee’s natural brightness and clarity while highlighting its high sugar content, which contributes to sweetness and body. Towards the end of the roast, holding the beans just off the burner allows the sugars to caramelize gently, enhancing complexity and balance without over-roasting. The result is a vibrant, nuanced cup that showcases the richness and layered character unique to this Pacamara natural.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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