Finca La Cabra: A New Season of Panama Geisha Coffee

This year’s harvest at Finca La Cabra arrived with a few surprises—a rhythm shaped by varied rainfall and moody skies. But unpredictability is part of the dance in coffee farming, and we’ve stepped forward with fresh energy and renewed focus on our Panama Geisha coffee.

We’ve welcomed two key players to our mountain team: a brilliant agronomist and a seasoned farm manager. Their guidance is already reshaping the health of the farm, helping us build a more resilient, vibrant future for our Geisha varietals.

Over 60 individual lots were cupped from this season’s harvest, each one a new verse in the story our climate had to tell. Among them, a few familiar voices rang clear—lots we’ve loved in years past, reappearing with that unmistakable sparkle unique to Finca La Cabra’s terroir.

The mountain saw more than just flavor—our infrastructure took a major leap forward:

• A fully built-out on-site lab now lets us test, calibrate, and iterate in real time.
• New steel fermentation tanks give us tighter control over microbial dynamics and flavor pathways.
• Our Link portable roaster lets us roast at origin—fine-tuning roast curves specific to Panama Geisha coffee grown at high elevation with extraordinary density.

Every improvement is a step toward more intentional coffee—from the moment a cherry is picked to the final pour.

Finca La Cabra is in motion: rooted in terroir, guided by curiosity, and always chasing brilliance.

And this season?

Sparkle Plenty is just the beginning.