Auromar Panama is a project of the Brenes-Eleta family, dedicated to producing exceptional Geisha coffees and other selected Arabica varieties in a sustainable and nature-conscious environment. Their main estate, Finca La Aurora, is located in the high-altitude tropical forest of Candela, in the Chiriquí province of Panama, close to the Costa Rican border – one of the most respected terroirs for Panamanian Geisha.

The project is led by Roberto Brenes, who purchased the farm in 2006 and, after a long career in finance, dedicated himself to the production of specialty coffee. Finca La Aurora covers approximately 30.5 hectares, with part of the land dedicated to coffee cultivation, while a significant part of the estate remains preserved as high-altitude tropical forest. The estate places strong emphasis on the balance between quality, microclimate, native shade trees and the protection of the natural environment.

Auromar is best known for its Geisha coffees, among which the washed Geisha “Ironman” and the natural Geisha “Camilina” are especially recognised. With these coffees, the estate achieved important results at the Best of Panama competition – in 2013 with a washed Geisha and in 2016 with a natural Geisha. In addition to Geisha, the estate also cultivates selected varieties on limited plots, including Tekisic, Pacamara, Lupao, Catuai and other carefully chosen Arabicas.

Auromar cascara is produced from the dried coffee cherry skin of the Geisha variety. As cascara is made from the outer part of the coffee cherry, carefully dried after processing, it preserves the fruit’s natural sweetness, delicate tea-like structure and aromatic connection to the original variety and the estate’s terroir.

CASCARA AUROMAR

This cascara comes from coffee cherries of the Geisha variety, one of the most prized and aromatically complex varieties in the world of specialty coffee. Panamanian Geisha is known for its elegance, clarity, floral character and pronounced sweetness; in cascara form, its character is expressed as a delicate, fruit-forward and tea-like infusion.

The cascara is sun-dried, allowing the sugars and fruit aromatics in the dried coffee cherry skin to become naturally concentrated. In the cup, the dominant notes are strawberry, brown sugar and cherry jam, creating a sweet, rounded and distinctly fruit-driven profile.