Flying Pumas Oncilla Geisha

Flying Pumas Honey Anaerobic

This exceptional Honey Anaerobic coffee is produced through a meticulously controlled process designed to preserve sweetness while enhancing complexity, clarity, and balance in the cup. The journey begins with the careful hand-selection of 100% ripe cherries, harvested on 26 February 2026, followed by washing to remove impurities and a stabilization stage that helps regulate the cherries' metabolic activity prior to fermentation.

The coffee then undergoes a precisely monitored anaerobic fermentation in specialized sealed bags for 41.92 hours at temperatures ranging between 14°C and 28°C. During this stage, the mucilage ferments for a total of 169.5 hours, contributing vibrant acidity, enhanced sweetness, and expressive citrus and fruit-forward characteristics. This controlled environment allows the coffee's natural complexity to develop while maintaining exceptional cleanliness and cup definition.

Following fermentation, the coffee is slowly dried on patios for approximately 612 hours until reaching an optimal moisture content of 10.5%. For this stage, the coffee is transported from the farm's elevation of 1,750 meters above sea level to the Creativa Coffee District drying patios located at 300 meters above sea level, where carefully managed drying conditions help preserve the coffee's quality and flavor complexity.

Once drying is complete, the coffee undergoes a stabilization period of two months in storage. This final resting phase allows the flavors to integrate and mature, ensuring consistency, balance, and optimal cup quality before export and roasting.

About Flying Pumas

Founded in 2019 by Felipe Sardi and Joel Villalta, Flying Pumas is an ultra-premium specialty coffee estate located in Los Pozos, Silla de Pando, Volcán, Chiriquí, Panama. The farm was built on a vision that combines world-class coffee production with environmental conservation and regenerative agriculture.

Situated at elevations ranging from 1,650 to 2,200 meters above sea level near the UNESCO-listed La Amistad International Park, the estate spans approximately 178 hectares. Only around 60 hectares are dedicated to coffee cultivation, while the remaining land is preserved as native forest, providing habitat for wildlife including pumas, jaguars, and numerous bird species that inspired the farm's name.

Flying Pumas cultivates renowned coffee varieties including Geisha, Sidra, Pacas, Bourbon, Typica, SL28, and Catuai. Benefiting from rich volcanic soils, cool mountain temperatures, and a unique cloud forest microclimate, the farm produces coffees celebrated for their exceptional clarity, complexity, and sweetness.

Through regenerative farming practices and innovative post-harvest techniques such as cold fermentation and anaerobic processing, Flying Pumas has rapidly gained international recognition for its competition-quality coffees. These extraordinary lots are prized for their floral aromatics, vibrant tropical fruit character, tea-like elegance, and refined sweetness, establishing Flying Pumas as one of Panama's most exciting next-generation specialty coffee producers.