Panama Flying Pumas Gesha – Onyx Coffee Lab

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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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P a n a m a F l y i n g P u m a s G e s h a

Oolong Tea | Floral Honey | Green Mango | Caramel

Traditional
Modern
This preorder ships Oct. 23
-
1
+

Filter & Espresso


4 LBS


Light


Stronghold S7


Raised-Bed Dried


Coffee Summary


Panama


Gesha


March '24



Wet Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

This is the inaugural release from our friends at Flying Pumas. Nestled in the the heart of beautiful Volcan, this coffee is intercropped amongst indigenous forest, where is has slowly been growing for the last four years. We have waited patiently for the first harvest, and with exuberance, it is finally here. Expect delicate notes of florals and a tea-like character throughout the drinking experience.

Origin

Panama

Panama's coffee industry is renowned for its innovation and exceptional quality. Introduced in the early 1900s, coffee quickly became integral to the country's agriculture. Recently, Panama gained global acclaim for its specialty coffee, especially the Gesha variety, known for its extraordinary flavor profile due to the rich volcanic soil. With limited production and high demand, Panamanian coffee commands a premium at auctions. The industry thrives on a commitment to excellence and sustainability, and we partner with producers dedicated to preserving resources and achieving superior quality. Each year brings new and unexpected flavors and textures from Panama's harvest, cementing its reputation as a pioneer in high-end specialty coffee.

Elevation

1650 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Gesha

Known for it's delicate, tea-like texture and pungent florals, Gesha is the most sought after variety in the world. After winning the Best of Panama this variety has skyrocketed in fame, going on to dominate the sphere of high-end specialty coffee.

Harvest

Panama

The specialty harvest throughout Central America is concentrated mainly within the months from January through April. The shipping season begins shortly after first harvest and extends well into the months of June and July. The lower elevation regions tend to harvest first, and the high elevation regions harvest slower, with the cold nights lending to the slower maturation of coffee fruit. We tend to buy from our relationships in Central America once a year, with the freshness season running from May until early December.

Process

Wet Washed

This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Stronghold S7

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#75 Light

Light roast coffees are straightforward. If roasting is like looking at coffee through a window, light roasts would be the cleanest, clearest window of which you could view the entirety of your coffee. The vast majority of our single-origin coffees are in this category, and within this roast level, next to no roast characteristics are detected, making space for the full profile of variety, processing, and origin to shine.

Inventory

4 LBS

When producing and roasting high-end specialty coffee, there are times that such a small lot of a high caliber coffee is produced, that we choose to pack it within boxes and ship it via airfreight. We tend to sell these ultra-small lots for pre-order, so that we can control sales and roasting of these coffees. Typically, these are Geshas, auction lots, or something else high-end and exclusive.

Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 8.7692° N, 82.5373° W | Coffee Export: 9 kT | HARVEST SEASON: March/ April | Avg Elevation: 360 MASL | Rainfall: 120" | 8.7692° N, 82.5373° W | Coffee Export: 9 kT | HARVEST SEASON: March/ April | Avg Elevation: 360 MASL | Rainfall: 120" |

T h e S t o r y

Our involvement in the Flying Pumas Estate extends far beyond the first planting of the farm. In 2018, we took a trip with our friends at Equation Coffee from Colombia to Panama to tour a new project that they had just undertook. During that visit, we toured the mill that...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Sibarist Fast

Coffee: 16.7g

Water: 250g @ 206°F


Grind
530µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Bloom - 100g
1:00 - Spiral Pour - 175g
1:30 - Spiral Pour - 250g
Drain 2:15

FEATURED EQUIPMENT

 

Overview

Coffee: 19g

Yield: 46g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Sibarist Fast

Café: 16.7g

Agua: 250g @ 97°C


Molido
530µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Bloom - 100g
1:00 - Spiral Pour - 175g
1:30 - Spiral Pour - 250g
Drain 2:15

PRODUCTOS DESTACADOS

 

Resumen

Café: 19g

Rendimiento: 46g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

88

Cup Score

5LBS

Lot Size

A

Transparency Grade

$2.23

C Market

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