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Panama Elida Estate Geisha Washed

[ 1 ] Coffee

[ 2 ] Notes

[ 3 ] Story 

The Lamastus Family Estates is a group of farms founded by Robert Lamastus in 1918, Amado Boutet in 1925, and Luito Lamastus in 2014. It comprises four estates (three producing, one just planted) named Elida Estate, El Burro Estate, Luito Geisha Estate, and Trompo Geisha.

All the farms are located in different areas of the highlands of Panama, up to 2,160 meters above sea level (masl), each distinct for its unique microclimate and microorganisms, contributing to their unique terroir.

Elida Estate (1918)

Around half of the Elida Estate farm is located within the Volcan Baru National Park, a protected ecological reserve and sanctuary for exotic plants, birds, butterflies, and mammals (like the tropical tiger).

The Baru volcano, one of the highest volcanoes in Central America at 3,475 meters (12,475 feet), covers an area of 14,000 hectares and features seven different climate zones depending on the elevation. Elida benefits from growing coffee at these altitudes, ranging from 1,670 masl to 2,100 masl, under unique world conditions. The unique conditions in which Elida coffee grows include ultra-high elevation, location within the well-protected and biodiverse Baru Volcano National Park, rich volcanic soils, unique microclimate, low temperatures, beneficial microorganisms, unique coffee yeasts, fungi, fog and mist during the dry season, and surrounding virgin-native cloudy rainforest. Low night temperatures (sometimes below 10°C/50°F in the highest areas) elongate the production period and the ripening of the fruit, crucial for the development of the bean.

These attributes create a distinguished cup. Coffee quality is directly related to elevation; higher elevations generally produce better quality coffee, but temperatures below 10°C/50°F for prolonged periods can halt production.

Washed Process

The washed process used at Elida Estate involves harvesting the coffee cherries at their peak ripeness and fermenting them for 24-36 hours at cool temperatures before drying for up to 20 days.

These distinct growing and processing conditions, including the farm's location within the Baru Volcano National Park, contribute to the coffee’s remarkable complexity. The resulting cup is a reflection of its terroir—elegant, nuanced, and full of vibrant flavors enhanced by the extended ripening period. 

[ 4 ] Brewing