Best Of Panama 2014

In 2014, La Mula CAC Natural Process won first place at the Best of Panama coffee competition.
​The award caused a substantial shockwave among the Panamanian establishment; it was the first time ever that an "outsider" won this prestigious price.

Good Food Awards 2016

In 2016, La Mula Washed Process was a winner at the annual Good Food Awards. The coffee had been entered by our long time client Michael Johnson from JBC Roasters.

Good Food Awards 2016

In 2016, La Mula Natural Process was also a winner at the Good Food Awards! Our clients Lynelle and John Lawrence from Mudhouse Coffee. entered the coffee int the competition.

Other Recognitions

In 2015, La Mula Washed Process was the highest rated coffee at Coffee Review with an exceptional score of 97 points.
(Thank you JBC Roasters for entering La Mula coffee!)

Blind Assessment: Immense, sweet, juicy, intricate. Lilac and jasmine, peach, apricot, rosehip, much more in aroma and cup. A vibrant but unobtrusive acidity shimmers in the heart of the sweetness; mouthfeel is satiny, full, almost nectar-like. Flavor, particularly the crisper notes, carries deep into a sweet, peachy finish.

Notes: This exceptional coffee was selected as the No. 1 coffee on Coffee Review’s list of the Top 30 Coffees of 2015. Produced from trees of the rare Ethiopia-derived botanical variety “Gesha” or “Geisha” grown by coffee expert and educator Willem Boot and associates on his La Mula farm in Panama. With its elongated beans and distinctive floral and chocolate cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. The striking character of the Gesha variety is complicated in this version by an unusual variation in processing: maceration or softening of the ripe coffee fruit through soaking in slightly heated water before fruit removal, which appears to encourage a hint of fermentation and intensifies the already intense character of the Gesha profile.

In 2015, La Mula Natural Process also impressed the judges of Coffee Review: 95 points.
(Thank you JBC Roasters for entering La Mula coffee!)
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Blind Assessment: Big, musky, floral. Cocoa nib, pomegranate, lilac and Brazil nut in aroma and cup. Juicy, vibrant acidity; velvety, smooth mouthfeel. Crisp, nutty, flavor-saturated in the short finish; bittersweet and pleasantly dry in the long.
Notes: Produced from trees of the rare Ethiopia-derived botanical variety “Gesha” or “Geisha” grown by coffee expert and educator Willem Boot and associates on his La Mula farm in Panama. With its elongated beans and distinctive floral and chocolate cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is an unusually refined example of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.