Elida Geisha Natural ASD · Lamastus

This coffee is exceptionally fruity, clean, and vibrant. Juicy notes of sweet cherry and deep blood orange take center stage, bringing a lovely fruit sweetness. Delicate floral notes add elegance to the cup. The finish develops a ripe peach note that lingers, giving the coffee an especially juicy, almost nectar-like quality.

Processing:

This coffee was processed using the ASD (Anaerobic Slow Dry) method at Elida Estate by Wilford Lamastus. The process begins with the careful selection of perfectly ripe coffee cherries, which are then fermented whole in sealed tanks under anaerobic conditions for 30 days.

The long, controlled fermentation develops impressive aromatic depth and complexity without sacrificing clarity or structure. After fermentation, the cherries are slowly and gently dried on raised beds for about 45 to 60 days. This especially slow drying process stabilizes the aromas and gives the coffee its exceptional transparency and sweetness. The beans are then carefully hand-sorted, vacuum-packed, and exported directly. The coffees from Lamastus Family Estate are considered among the best in the world.

The result is an expressive cup with intense fruit, floral elegance, and remarkable precision—a coffee that impressively showcases the possibilities of modern fermentation while always keeping its origin and variety at the forefront.

Direct trade:
Since 2020, we have regularly visited the Lamastus family 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 caring people who are deeply committed to the environment and to others. 

The terroir: 
Elida Estate farm is located in Volcán Barú National Park (VBNP), a protected ecological reserve for exotic plants and birds. The farm covers a total area of 65 hectares, 40 hectares of which are planted with Catuai, Geisha, and some Typica; the rest is a private forest reserve. The farm sits at a high elevation (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 in fertile, young volcanic soils at low temperatures. The abundant fog during the ripening period extends the maturation process, allowing the exotic qualities of the Geisha cherries to fully develop. The coffee trees are surrounded by pristine rainforest, home to many beneficial microorganisms such as yeasts, bacteria, and others.
Nights at the lower end of 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 contribute to the coffee's outstanding quality.

The producers:
Lamastus Family Estates
For four generations, dating back to 1918, the Lamastus family has been dedicated to growing coffee at Elida Estate. The unique ecological conditions in which Elida Estate coffees are grown set them apart: shade-grown cultivation, a bird-friendly environment, and a high-elevation location with a microclimate characterized by especially low temperatures. In addition, the coffee trees grow amid the pristine Volcan Baru National Park, surrounded by intact rainforest.

At the beginning of the 21st century, Robert Lamastus began growing Arabica coffee on a plantation at approximately 1,700 meters above sea level on the slopes of the Baru volcano in Boquete, Panama. Even then, he processed and exported coffee with great care, and it remains among the best in the world to this day. Three generations later, the Lamastus family proudly continues this legacy.