Introduction:Hailing from Finca Los Cenizos in the Tierras Altas region of Chiriquí Province, Panama, this sun-dried Geisha scored an impressive 96.25 at the 2025 Best of Panama competition, securing second place. Grown in nutrient-rich volcanic ash soil and nurtured by high altitude and unique processing methods, these beans deliver a complex and layered flavor profile. This article takes you deep into the origin characteristics, processing techniques, and cupping performance of this premium coffee bean, offering pour over enthusiasts insights on bean selection and brewing.
In the 2025 Best of Panama sun-dried Geisha category, Finca Los Cenizos claimed second place with a remarkable score of 96.25, just behind the top-scoring lot from Finca Esmeralda which achieved 97 points. The estate’s name “Cenizos” translates literally from Spanish as “ashes,” symbolizing not only the unique volcanic terrain of its location but also the mineral-rich volcanic ash soil beneath its feet—conditions that impart distinctive terroir qualities to the coffee beans.
Nestled in Cerro Punta, within the Tierras Altas region of Chiriquí Province, Finca Los Cenizos sits at elevations ranging from 1800 to 2200 meters above sea level, nestled within a volcanic valley surrounded by abundant mountain spring water sources. Such elevation and microclimate create a cool and stable environment, allowing the coffee cherries to ripen slowly, thereby accumulating a cleaner and more layered flavor foundation. The farm is also home to centuries-old ash trees (locally referred to as "cenizo") and various fruit trees, subtly echoing the estate’s name.
The estate is managed by Estela Pitti and her family, one of the earliest female farmers in Panama to engage in the specialty coffee industry. From planting to post-harvest processing, she is personally involved, demonstrating a steadfast commitment to quality. Additionally, around 99% of the farm’s harvesting and maintenance team consists of members from the local Ngäbe Buglé indigenous community. This long-term, stable, and trust-based partnership enables Finca Los Cenizos to pursue excellence while maintaining harmony between people and land.
When it comes to processing methods, Finca Los Cenizos has invested significant ingenuity and care. Their flagship sun-dried Geisha employs the whole red cherry drying method, allowing the natural sugars and aromas from the fruit pulp to fully penetrate the beans through a prolonged, slow dehydration process. Moreover, the estate has experimented with innovative techniques, such as submerging fermentation tanks at the bottom of stream gullies in the valley, using the naturally cool mountain spring water for cold fermentation to further enhance flavor purity and bright acidity.
The sun-dried Geisha that scored 96.25 in 2025 often exhibits vibrant cupping notes of orange blossom, peach, and lychee, with a bright yet rounded acidity and a sweet, lingering finish. It faithfully translates the unique terroir of the volcanic valley into a memorable sensory experience in the cup. This exceptional performance is no overnight success—since 2021, Finca Los Cenizos has secured second place in the special variety category, with both its washed and sun-dried Geishas ranking in the top ten; by 2024, both had climbed to sixth place; and in 2025, the sun-dried Geisha finally claimed the runner-up spot with an outstanding score of 96.25, showcasing a consistently upward trajectory.
In summary, Finca Los Cenizos’ sun-dried Geisha is not only a product of volcanic ash soil and high altitude, but also the fruit of long-term dedication and meticulous care by the farm owner and local community. For pour over enthusiasts eager to explore new flavors, this coffee bean offers rich aromatics, layers of complexity, and a uniquely delightful tasting experience—perfect for diving deeper into the world of specialty coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
