La Mula Geisha Coffee

In 2004 I tasted Geisha coffee when the variety was first presented at a coffee tasting event in Panama. 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. The fantastic elevation of 1700 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’ and eventually we planted more than 6,000 coffee trees on the steep, wooded slopes of this new Geisha coffee farm.

Here are some helpful resources for the roasting, preparation and enjoyment of La Mula coffee.

First, there is this Roaster’s Guide with specific roasting and product information about La Mula.
Second, we created this video with brewing tips and recommendations for the presentation and enjoyment of La Mula Geisha coffee.

The brewing tools that we show in the video are these:
Chemex coffee maker
Kalita coffee brewing tools
Hydro Flask for decanting La Mula Geisha
Double walled cups (Bodum Pavina 2.5 oz.)

Enjoy your La Mula coffee!