Panama Savage Coffees Gesha packaging
Onyx Coffee Lab

Panama Savage Coffees Gesha

Not reported
Origin
Panama
Process
Washed
Roast
Not specified
Roaster
Onyx Coffee Lab
Roast level
LightMediumDark
Shop this coffee at Onyx Coffee Lab
Details checked 2026-10-08. Confirm current stock and price at the roaster.

You buy directly from the roaster, not from us. Some links may earn us a commission at no extra cost to you. Read our disclosure.

From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Panama

Step 02 · ProcessProcessed

Washed

Step 03 · RoastRoasted

Not specified

About this coffee

What the roaster tells us.

Panama Savage Coffees Gesha is a washed Gesha from a collaborative producer group in Panama’s Boquete Valley and Volcán. Onyx emphasizes the group’s cooperation in farming and processing. Onyx hasn’t published tasting notes for this lot, so the variety, process and producer collaboration are the reasons to look closer.

Product details checked 2026-10-08. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from
Panama
RoasterOnyx Coffee Lab
OriginPanama
ProcessWashed
RoastNot specified
The people behind this coffee

Meet Onyx Coffee Lab

Onyx Coffee Lab began in 2012 as a small specialty coffee roaster in Northwest Arkansas. Its own story describes a business built around questioning what good coffee can be, with an emphasis on the people who produce it and the people who brew it. The company has since grown to include cafes and wholesale partnerships, while also selling coffee directly to home drinkers online. If you're getting to know Onyx, that combination is a useful starting point: a regional roastery with a wider audience, and a stated interest in helping customers understand the coffee they're buying. You can explore that background without needing a barista's vocabulary.

All Onyx Coffee Lab coffees
Espresso starting point

Dial it in

A 1:2 dose-to-yield ratio is a common place to start. Adjust grind and taste — the roaster’s own guidance always wins.

In18g
Out36g
Time25–30s
Same roaster

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