Description
Boquete — Panama
Mama Cata Estate Beneficio Arriba Geisha Washed
Region Boquete • Mama cata • Variety Geisha • High elevation
QUALITIES: clean • floral • chocolaty
RECOMMENDED ROAST: Ligh•Light-Medium
CHAFF LEVEL: Low
Very seldom do we see coffees this special but boy, what a price tag to follow. All in all, there are worse ways to spend your money than on a super unique crazy high rated pound of coffee. Here at Burman Coffee, we are always looking for a deal, even on coffees this special. Although these are not competition winning lots, they are still considered some of the best, awesome large screen top lots.
This year three of our friends had winning lots this year in the Best of Panama competition, and the cheapest award winning lot went for over $300/lb! The number one Geisha set a new world record at slightly over $13000/lb. Brings some value to the “sister lots” that we source from these awesome farms. Although Mama Cata did not win the best of Panama this season, they have many many awards from over the years and is always one of the best rated Geisha beans we can source.
Geisha is an Ethiopian strain of coffee, brought to Central America over the last 15-20 years. A unique tasting, very hard to grow strain. Although it adopts some attributes from the country it is grown, a good example will always have overly sweet floral versus a darker tea like spice note, along with more jasmine like aromatics.
TASTING NOTES – ROASTING NOTES
Light Roast
Sparkling orange‑citrus • Jasmine/green‑tea florals • Medium body • Clean, crisp finish • Cocoa hint
Medium Roast
Balanced and composed • Orange zest & lemonade • Chocolate/caramel foundation • Tea‑floral undertone • Silky mouthfeel
Dark Roast
Acidity moderates • Dark chocolate/cacao • Caramelized sugars • Fuller body • Smooth, sweet finish
Flavor Profile
Orange • Chocolate • Caramel • Jasmine • Green Tea
Mama Cata’s classic Geisha Washed: clean, bright, and sweet. Initially, orange and lemonade citrus notes rise above a medium body, with soft floral notes of jasmine and green tea. A base of chocolate and caramel keeps the cup silky smooth. If you’re looking for more body and more tropical fruit, choose the Natural. If you prefer a cleaner flavor, an intense brightness, and the floral elegance of tea, and of course, a touch of less intense fruit, this Washed is the best option.
ORIGIN: Boquete (Chiriquí), Panama
Mama Cata Estate — Beneficio Arriba (Geisha — Washed)
Mama Cata is among Panama’s oldest and most decorated estates, founded in 1911 and purchased by the Garrido Pérez
family in 1997. The name honors Catalina Fitchet (“Mama Cata”), a previous owner from whose era the first Geisha plantings on the
farm are believed to date. Today José David Garrido Pérez and family oversee Mama Cata alongside Garrido Estate, farming some of Boquete’s
highest slopes in the shadow of Volcán Barú. Neighbors include acclaimed producers such as Hacienda Esmeralda and Elida Estate.
Signature high‑elevation plots include Arenal (the highest, planted heavily to Geisha) and Toña (≈1,700 masl), where Typica and Geisha
are interplanted. Mama Cata and the Garrido family are regulars at the Best of Panama; their competition lots have placed across categories and
fetched exceptional auction prices. Processing at Beneficio Arriba (the estate’s elevated mill) emphasizes meticulous cherry selection, density sorting, climate‑aware drying on raised beds and careful rest, all to preserve clarity, floral/tea‑like aromatics and a silky texture.
area
Boquete Región — Boquete, Chiriquí
Boquete stretches along the eastern slopes of Barú Volcano, in the Chiriquí Highlands. The farms are located between 1,000 and 2,100 m above sea level, and above 1,500 m, the densest berries are generally obtained. The terroir’s foundation is distinctly volcanic: young, mineral-rich soils, linked to the geological activity of Barú Volcano, provide nutrients and promote clean profiles. This is further compounded by a humid, cloudy climate with regular rainfall, cool nights, and a marked temperature range; furthermore, the circulation of air from the Pacific and Caribbean creates distinctive microclimates throughout the valley.
These orographic and climatic conditions favor the slow ripening of the cherries, enhance sweetness, and maintain a clear, lively acidity. Regarding sensory expression, this varies according to altitude: at low and medium altitudes (≈1000–1300 m), coffees tend to be fruitier and juicier; at high altitudes (≈1500–2100 m), floral and citrus profiles with high clarity predominate. Therefore, light roasts enhance notes of jasmine, tea, and soft spices, while deeper roasts lean toward chocolate, cocoa, and caramelized sugars. It’s no coincidence that Boquete is home to many Best of Panama award winners and record-breaking Geishas: the combination of volcanic soils, altitude, and exceptional microclimates has cemented its global reputation.
The main harvest in the highlands typically runs from October to March, although peak months vary depending on the rainfall pattern and exposure of each farm. This era, along with strict cherry selection and careful processing practices, explains the consistency with which Boquete delivers clean cups with bright acidity and balanced sweetness.
Seasonality — Harvest
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Primary high‑altitude harvest window: Oct → Mar (Boquete)
Tasting Notes: This cup stands out even among a table full of the worlds best coffees. Lighter roasts are where this cup is best served and will be on the brighter side, good clean acidity, very sweet and floral, a bit of jasmine especially in the aromatics with clearly noticeable tea like spice. Those Geisha floral and spice notes popping right out especially at light roast points, a cup you Geisha fans will not want to miss. Careful with these beans, under or over roasting, although still likely to be a tasty cup, will greatly mute the unique attributes this cup can put off. Just a slight touch past first crack is what to shoot for.
Roasting Notes: Pretty easy to roast but you definitely want to avoid extreme roasts. Nice big beaned, a bit chaff heavy, pretty even roasting. If you shoot light, careful to make sure everything gets through first crack. All coffees if you drink them before 1st crack will not be so tasty. Coffee darkens up quickly which can be a little deceptive, keep an eye out for expansion in size to mark first crack. Lighter roasts will still have some splotchy spots, as the splotchy spots disappear you are pushing closer to a medium/strong medium roast.
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