Paradise Roasters

Now Roasting: Panama Geisha Mama Cata Estate – Anaerobic Natural, from one of the original Geisha farms in Panama. More than 50 years ago, long before Geisha started breaking auction records, Mama Cata was quietly growing the variety on the volcanic slopes of Boquete, alongside legends like Hacienda La Esmeralda and Don Pachi.
Paradise’s relationship with Mama Cata goes back more than fifteen years. Our founder R. Miguel Meza first visited the estate in 2009, and since then we’ve roasted many of their finest lots—from classic honey Geishas and Mokkita naturals to experimental “Geisha Champagne natural ” and maybe the only wet‑hulled Geisha ever produced in Panama. This new lot from the Cable 1 & 2 blocks of the farm continues that collaboration.
Harvested January 17, 2026, the cherries went through a 48‑hour anaerobic fermentation and 27 days of raised‑bed drying.
In the cup: hibiscus tea, bergamot, blueberry, milk chocolate, jasmine – bright, sweet, and intensely fragrant from hot to cool. A beautiful example of Panamanian Geisha that reminds why these coffees became famous in the first place.

Want to learn more about the coffee varieties grown across Kona and Ka‘ū? Check out our new blog post. (Link in bio)

While Typica is still the majority of coffee grown in Kona, maybe cultivars have been introduced on a small scale at farms for improved cup quality and disease resistance. Many of these our own is responsible for first trialing in Kona. Varieties such as SL34, Mokka, Laurina. These varieties have slowly expanded to a handful of farms and will likely always been in limited supply.

Disease resistant Sarchimor strains introduced since coffee leaf rust disease arrived to the island in 2020 represent the future for sustainable large scale production of coffee in Hawaii.