Elida Geisha Natural ASD · Lamastus

Description

A beautifully fruity and vibrant cup, this coffee shines with clarity and balance from the first sip. A smooth body carries layers of sweet cherry and juicy blood orange, bringing both sweetness and depth to the profile. Delicate floral aromatics weave through the cup, adding elegance while a ripe peach finish lingers long after the last sip. Process: This coffee was produced using Wilford Lamastus' ASD (Anaerobic Slow Dry) process at Elida Estate. The journey begins with the careful selection of perfectly ripe coffee cherries, which are then fermented whole in sealed anaerobic tanks for 30 days. This extended fermentation builds remarkable aromatic complexity and depth while preserving clarity and structure in the cup. Following fermentation, the cherries are slowly dried on raised beds for approximately 45–60 days. This gentle drying phase allows the flavours to stabilise and develop, enhancing sweetness, transparency and overall balance. Afterward, the beans are carefully hand-sorted before being rested for 60 days, vacuum-packed, and directly exported. The coffees from the Lamastus Family Estate are considered some of the best in the world. The result is a coffee that combines vibrant fruit character with floral elegance and exceptional precision — a compelling expression of modern processing that remains firmly rooted in origin and variety. This washed Geisha comes from the award-winning Elida Estate. This special area is located between 1670 and 1950 meters above sea level in the mountains of the Elida Estate and enjoys exceptional sunlight. It is the highest coffee plantation in Panama. This award-winning farm is managed by the Lamastus family from Boquete, Panama, and produces unique coffees that stand out due to the combination of the noble Geisha variety, the unique terroir, and excellent processing techniques. Direct trade: Since 2020, we have been visiting the Lamastus family regularly and are proud to call them our friends. They are not only one of the most innovative producer families, working hard for generations to produce outstanding coffee, but also incredibly loving people who care deeply about the environment and people. The terroir: The Elida Estate farm is located in the Volcán Barú National Park (VBNP), a protected ecological reserve for exotic plants and birds. The farm has a total area of 65 hectares, of which 40 hectares are planted with Catuai, Geisha, and some Typica, while the rest is a private forest reserve. The farm is situated at a high altitude (one of the highest coffee farms in Panama) between the Caribbean Sea (35 km to the north) and the Pacific Ocean (55 km to the south). The coffee is grown on fertile, young volcanic soils with low temperatures. The abundant mist during the ripening period extends the maturation process, allowing the exotic characteristics of the Geisha cherries to fully develop. The coffee trees are surrounded by pristine rainforest, home to many beneficial microorganisms such as yeasts, bacteria, etc. The nights at the lower end of the coffee's temperature tolerance allow the trees to produce for up to 6 ½ years and extend the ripening period by a month, which is reflected in the development of the bean's rich flavor profile. All these unique growing conditions enable outstanding coffee quality. The producers: Lamastus Family Estates For four generations, dating back to 1918, the Lamastus family has been dedicated to coffee cultivation at the Elida Estate farm. The unique ecological conditions under which the coffees from Elida Estate are grown distinguish them: shade-grown, a bird-friendly environment, high-altitude location with a microclimate characterized by particularly low temperatures. Additionally, the coffee trees are situated amidst the pristine Volcan Baru National Park, surrounded by intact rainforest. At the beginning of the 21st century, Robert Lamastus began cultivating Arabica coffee on a plantation at about 1700 meters altitude on the slopes of the Baru Volcano in Boquete, Panama. Even then, he processed and exported coffee with great care, which is still considered among the best in the world today. Three generations later, the Lamastus family proudly continues this legacy.